Rachael Ray's Sweet Potato Custard

1. 1

   Preheat oven to 300F.

2. 2

   Cut potatoes into quarters and place in saucepan.

3. 3

   Cover with water and boil about 20 minutes.

4. 4

   The skins will peel off easily.

5. 5

   Drain potatoes; mash in pan.

6. 6

   Place the rest of the ingredients in blender and process until smooth and well blended.

7. 7

   Add potatoes and process until smooth.

8. 8

   Pour into greased 2 quart dish.

9. 9

   Bake 50 minutes or until set but still jiggly in the center.

10. 10

    Top with brown sugar and drizzle it with maple syrup.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.