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Sweet Potato Custard Just Got Better

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“With the gift of a sweet potato, I set out to make my own Sweet Potato Custard recipe. Along the way I made some changes, and created an even better recipe! That day, I baked it in a pecan crust, but it works equally well as a custard on its own.”
READY IN:
1hr 45mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake the sweet potato until soft. Skin and mash with butter until smooth. (I used a hand blender.) Simmer the dates and water until the dates are soft and most water is absorbed. Use hand blender or food processor or sieve the dates, so they are smooth.
  2. Combine all ingredients well. (The hand blender works well for this, too!) Bake as a custard or in a pie shell for 40-45 minutes in a preheated oven at 325F or 170°C A knife inserted near the center will come out clean when the custard is set.

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