Sweet Potato Custard

[Guest guest]

* Exported from MasterCook *

 

Sweet Potato Custard

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups chopped peeled sweet potatoes

2 teaspoons lemon juice

2 tablespoons softened butter

1/4 cup packed brown sugar

1 teaspoon salt

1/2 teaspoon paprika

1 egg

1/4 cup light or regular sour cream

 

In a pot of boiling water, cook sweet potatoes for 15 to 20 minutes or until

tender. Drain and transfer to a blender or food processor. Puree or mash sweet

potatoes until smooth. Add lemon juice.

 

In a bowl, combine butter, brown sugar, salt, paprika, egg, and sour cream; beat

until smooth. Fold in potato puree and transfer to prepared slow cooker.

 

Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until

custard is set and slightly browned around the edges.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 46 Calories; 1g Fat (14.3% calories from

fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 368mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0