This sweet potato dessert falls somewhere between a fluffy custard and a bread pudding, and it is absolutely delicious. Serve these in the individual baking dishes or unmold them onto dessert plate.
Ingredients:
- 1 cup cooked mashed sweet potato
- 2/3 cup light brown sugar, packed
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- dash ground cloves
- 2 slightly beaten egg yolks
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup soft bread crumbs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 2 egg whites, stiffly beaten
Preparation:
Lightly butter 8 custard cups or 8 (6 to 8-ounce ramekins). Heat oven to 350°. Combine the mashed sweet potato, sugar, spices, egg yolks, and salt; stir in pecans, bread crumbs, milk, and butter. Gently fold in egg whites until well combined. Turn into individual baking dishes or custard cups. Set dishes in a pan of hot water. Bake at 350° for 1 hour, or until a knife inserted in center comes out clean. Serve with vanilla sauce, brown sugar sauce, or whipped topping.
