It’s been a nice and relaxing Saturday full of errands, laundry, cooking, and Netflix. A week from now I’ll be in Texas (after a 17 hour drive from Georgia) and I can’t wait!! The hubby has been setting up our new apartment over there and is preparing to become the student of the house (and future doctor). I miss him so much! I CANNOT wait until we are reunited!
And…this dessert is delicious and decadent, but still healthy. Enjoy!
Sweet Potato Custard
- 1 can coconut milk (full fat for thicker, richer custard… light if you wish)
- 2 medium sweet potatoes, peeled and pricked with a fork all over
- 5 egg yolks (you can use the whites to make this)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
- Microwave the peeled and pricked sweet potatoes for about 8 minutes (until soft). Puree the potato in a blender or mash with your fork.
- Shake the can of coconut milk before opening to make sure the phases are combined. Open and pour the coconut milk into a pot. Heat until it breaks a boil. Then turn off the heat.
- In a large bowl, whisk the five egg yolks until they become slightly frothy. Add the maple syrup and whisk again.
- Add a little bit of the hot coconut milk while whisking to temper the eggs. Once you ensure that you’re not scrambling your eggs, add the rest of the coconut milk.
- Mix and return to the pot. Turn on the heat on low and mix the custard. You are cooking the eggs so continue to stir so the eggs don’t clump up.
- The custard is “done” when it thickly coats the back of a spoon (you can draw a line in it and it doesn’t disappear into the custard)
- Pour the mashed sweet potatoes into the large bowl.
- Add the custard, cinnamon, and salt and mix well.
- Blend again until silky smooth.
- Pour into a container to refrigerate.
- Serve chilled.
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