Thanksgiving 2013

Baked Sweet Potato Custard with Crunchy Pecan
Topping
Servings: 6 Provided by: Chris Koetke
Ingredients
2 1/2 cups well cooked sweet potato flesh -- about 2 large sweet potatoes or 3 small ones
(Best done by roasting whole sweet potatoes in a 350-degrees oven until they are very soft.
Once they are cool, the skin is easy to remove.)
2 eggs
4 egg whites
3/4 cup skim milk
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 Tablespoon molasses
Pecan topping
Directions
1. In a food processor, puree sweet potato.
2. Add remaining ingredients except the pecan topping. Process until smooth.
3. Ladle into custard cups. Top with the pecan topping. Place the cups on a baking sheet and
bake in a 325 degree oven for 30 minutes or until the topping has browned and the custard has
firmed up.
4. Serve warm.
Pecan Topping
Enough for 12 custard cups
Ingredients:
1/2 cup pecan pieces
1/2 cup brown sugar, packed
1 1/2 Tablespoons molasses
3/4 cup all-purpose flour
3 Tablespoons melted butter
1. Combine all ingredients in the food processor and process until just combined.
Nutritional Analysis: Cals: 310 Tfat: 8gm Chol: 79mg Sod: 158mg TCarb: 54gm Fib: 3gm Pro:
6gm
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