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  Sweet Potato Honey Custard with Vanilla


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INGREDIENTS
2 cups cooked, mashed sweet potato
1/2 cup local honey (tupelo or orange blossom)
6 eggs
2 cups milk
1/2 teaspoon pure vanilla extract

DIRECTIONS
Preheat oven to 350 degrees. Lightly butter a 2 quart baking dish.
Prepare water bath for baking dish.
Puree sweet potatoes with honey, eggs and 1 cup milk in blender or food processor.
Push puree through a fine sieve. Stir in vanilla and remaining milk.
Pour mixture into prepared baking dish and place in water bath.
Bake 30-40 minutes, until set in center.
Remove from water bath.
Serve warm or cover and refrigerate.

Copyright © 2011 Stefanie Samara Hamblen