Sweet Potato Custard Pots

Sweet potato casseroles are over done and honestly not much to them. Of course they are delicious, don’t get me wrong. If you want a more elegant side dish for your sweet potato this Thanksgiving this is the one to make. Sweet Potato Custard Pots look and taste like you have a to a world winning famous chef to make it, but you don’t.

To prep this elegant custard dish all you need is a blender. Literally all you have to do is put all your ingredients in a blender, whiz it up and thats all. I know you are probably thinking it can’t be that easy to make a custard and have it look and taste so elegant. I assure it truly is. If you are hosting an more intimate Thanksgiving holiday meal this is the recipe to make. Your guests will love it. It is not too sweet, uses no flour, which makes this gluten free, and it is a vegetable custard.

A healthy addition to your Thanksgiving menu. You will love how simple it is to prepare. Your guests will be leaving the party asking where you got that recipe. These will be the hit of the meal.

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Sweet Potato Custard Pots

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Ingredients

• 1 cup Mashed Sweet Potato
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Nutmeg
• 1/8 tsp Ground Gingr
• 1 cup Buttermilk
• 4 large Eggs
• 1/4 cup Maple Syrup
• 2 tsp Vanilla Extract
• A pinch of salt

Instructions

• 1. Heat the oven to 325° F. In a blender, combine the sweet potato, spices, maple syrup, eggs, buttermilk, vanilla, and 1/4 teaspoon salt and purée until smooth. Divide the purée among six custard dishes.

  2. Put the custard dishes in a large baking pan and pour hot water into the pan until it reaches at least an inch up the sides of the dishes. Bake in the center of the oven for 45 minutes. The custards should be set and barely quiver when shaken. Let cool.

  Optional to top with marshmallows and broil until golden. 
  

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