i have about a cup leftover from thanksgiving. freecoconutrecipes.com/coconut-milk-sweet-potato-breakfast-custard Welcome to the Mark’s Daily Apple Ketogenic Diet Hub! Your email address will not be published. Serve at room temperature, cut into small squares to eat with a fork or spoon. Every spoonful brings hints of roasted sweet potato, maple, cinnamon, and nutmeg. more of a custardy flavor. 6 %. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. How to Enjoy Your Holiday Feast, Guilt-Free, Holiday Meal Script: When and How to Explain Your Food Choices, How to Start Eating Meat Again: Transitioning Away from Vegetarianism. I've never tried this and I'm a little bit leery. Add coconut milk, ginger and salt; stir well. Can we sub (raw) honey for maple syrup and walnuts for pecans? Sweet potato, eggs, high-fat dairy (or coconut milk) and a drizzle of maple syrup are the main ingredients in this easy to make, easy to love dessert.. Sweet potato custard is rich and creamy, with a mild flavor reminiscent of pumpkin pie. Bring to a gentle boil over medium heat, stirring often, until the sugar dissolves and the custard thickens a bit, 4 to 5 minutes. I’m always on the lookout for no-grain dishes that would work for breakfast. The sweetness of the potatoes and coconut cream I used is enough for me but I realize the sugar is there to help it glue together better. Maybe even a grab n go dish if it’s in a container with a good lid. Except this dessert is better than pumpkin pie—because custard doesn’t need a crust. Place sweet potatoes in a large saucepan and cover with water. Sweet potato custard is a completely delicious dessert that just happens to also be completely Primal. Eggs are a good binder so this custard would hold together just from them. I get a fair amount of emails from vegetarian readers asking how to start eating meat again after a ... Roasted Bone Marrow with Rosemary & Garlic, My Favorite Way to Play: Ultimate Frisbee, 5 Ways My Workouts Have Changed in My 60s. I’m thinking it’s such a lovely color that it would be great for breakfast with less sweetener in it. Add the sweet potatoes and stir well. Drain. Set a 9 or 10-inch pie plate inside a larger baking dish (the larger, the better, as it makes it easier to lift the pie plate out). Add marshmallow creme and butter; beat until smooth. In a pot of water, bring the sweet potato chunks to a boil then lower the heat and simmer 15 to 20 minutes until the pieces are soft and easily pierced by a fork. Sweet potato is blended with eggs, sugar, cinnamon, nutmeg, cloves, ginger, and hot milk and then baked until set for a gluten-free treat that screams fall. Required fields are marked *. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm. (Refrigerate the extra sweet potato puree and save it for another meal. To prepare the custard: In a medium saucepan, stir together the eggs and the coconut milk and then mix in the sugar. In a medium bowl, whisk the 2 eggs, 3 egg yolks, maple syrup. To prepare the custard: In a medium saucepan, stir together the eggs and the coconut milk and then mix in the sugar. Sweet potato custard is rich and creamy, with a mild flavor reminiscent of pumpkin pie. Sweet potato custard is a completely delicious dessert that just happens to also be completely Primal. I think no sweetener would make the spices unpalatable in this recipe. do you think fresh cooked pureed pumpkin would work? Beat in the milk, eggs and extracts. Your email address will not be published. Let it cool. We use cookies to ensure that we give you the best experience on our website. Because it is made in individual cups, this spiced custard is just perfect for a family dessert or special occasion. If you continue to use this site we will assume that you are happy with it. Slowly pour the warm milk into the sweet potato mixture, whisking until smooth. Heat oven to 400°F and lightly grease and 8- or 9-inch square baking pan. It’s a dessert that’s nearly healthy enough to eat for breakfast (not that we’ve done that…). 18.2 g I think everyone can agree that things look a lot different this year. Pour the custard into the pie plate; don’t fill it all the way to the top, but instead leave a little space. 2 cups half-and-half, whole milk, or coconut milk (475 ml), 1 cup pecans, raw or lightly toasted in the oven (120 g). Serve warm or at room temperature. If you crave a crunchy texture, garnish sweet potato custard with whole pecans. Mark, what are the macros on this per serving?? Put aside 1 cup of the puree for the custard. When cool enough to handle, peel off and discard skin. (Baking custard in a baking dish set inside a larger baking dish filled with hot water helps keep the texture smooth). Store leftover custard in the refrigerator. Bring to a gentle boil over medium heat, stirring often, until the sugar dissolves and the custard thickens a bit, 4 to 5 minutes. Or, pour the custard into smaller custard dishes. I’m thinking a date or 2 would suffice for those of us who have trained out most sweets from the palate. I made this in double portion but if I ever do again, will seek to use far less natural sugar because it’s way too sweet for my palate. Drain potatoes and place in large bowl; mash. Sweet potato, eggs, high-fat dairy (or coconut milk) and a drizzle of maple syrup are the main ingredients in this easy to make, easy to love dessert. If you'd like to add an avatar to all of your comments click here! Carefully pour boiling water into the larger baking dish that the pie plate or custard dishes are sitting in until the water comes halfway up the pie plate or custard dishes. Put the custard on a cooling rack and cool at least 10 to minutes before serving. In a small saucepan, gently warm the half-and-half or milk. vanilla, cinnamon, nutmeg, salt, and sweet potato puree. https://www.yummly.com/recipes/sweet-potatoes-with-coconut-milk And although the custard certainly doesn’t need it, a dollop of whipped cream on top wouldn’t hurt anything either.