2 cups sweet potatoes, cooked and mashed
1/2 cup tupelo honey
8 eggs, beaten until light
2 cups milk
Preheat oven to 350 degrees. Boil water for hot water bath. Lightly butter custard cups
Stir honey into mashed sweet potatoes until completely combined. Place eggs and 1 cup
milk into blender and blend until completely incorporated. Add potato mixture to milk mixture,
a little at a time, blending until liquefied. Strain liquid (to remove any potato strings or egg
clumps) into remaining milk and whisk together until completely smooth.
Pour custard mixture into prepared dishes and place in a deeper, larger pan for hot water
bath. Pour hot water into larger pan, being careful not to splash water into the custards.
Carefully slide pan into oven on a middle rack and bake until custard jiggles only in the
very center—about 30-40 minutes for custard cups. Remove from oven and cool 10 minutes.
Remove dishes from water bath and either serve warm or refrigerate immediately. Wait until
custards have cooled to cover them, to prevent a puddle of condensation on top of the custard.
Add a little extra honey if you have a sweet tooth or pile some sweetened whipped
cream on top if you are in a decadent mood!
These custards can be made from completely local ingredients and are a perfect breakfast
Copyright © 2009 Stefanie Samara Hamblen