Many weeks, my creative cooking goes well. This week has not been that way, and most of what I have cooked has been moderately tasty at best. Tonight I hit the jack pot with two desserts that can be combined. Even my oldest daughter, who detests custards because they remind her of eggs (imagine that), thought this Sweet Potato Custard was quite delicious. And when it bakes it will fill your house with a wonderful autumn odor. Who needs fancy candles, then?
Sweet Potato Custard with Ginger Snaps
1 3/4 cup milk
3 large eggs
1 cup sweet potatoes, cooked and mashed
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Add all ingredients to blender or food processor and puree. Pour into 6 - 4oz mason jars that have been greased. Place jars in baking pan and add water to pan until it is half way up the sides of the jars. Bake in 350F oven for 35-40. Remove from oven and place the jars on a rack to cool. When cool, crush 6-8 ginger snaps (my recipe or store bought) and sprinkle over the custard. Serve immediately.
Under The Big Top Friday
Every Friday I will host "Under The Big Top." Anything you've created, whether it is a craft, woodworking, literature, or a recipe, you can share it here. It will run until Thursday the following week at noon.
At that point I will review the entries and highlight a five for the next kick off of "Under the Big Top." I will also pin them on Pinterest.
1. Please link directly to your blog post and not your main blog url.
2. Please link back to me, either in your post or somewhere on your blog. If I do not find the back link I will not be able to high light your post, no matter how much I like it.
3. Check out two other links and either pin them or leave them a comment.
4. You may link as many posts "Under the Big Top" as you'd like.
Have fun and I look forward to seeing what happens "Under the Big Top."