Baked Sweet Potato Custard Food

SWEET-POTATO CUSTARD PIE

Steps:

• On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
• Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
• Increase oven temperature to 400 degrees. Arrange sweet potatoes on a parchment-lined baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour. Remove and let cool slightly; reduce oven temperature to 350 degrees and place a foil-lined baking sheet below rack. When cool enough to handle, peel sweet potatoes, discarding skins. Place flesh in a food processor and process until smooth. (Puree can be made ahead and refrigerated in an airtight container up to 5 days.)
• In a bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Whisk in half-and-half. Add 1 1/4 cups sweet-potato puree; whisk until thoroughly combined. Pour mixture into crust (do not overfill). Cover edges with a foil ring, avoiding custard. Place pie dish directly on rack and bake until filling is just set in center, 50 to 55 minutes. Transfer to wire rack; let cool completely, at least 2 hours. Refrigerate, uncovered, until chilled, at least 4 hours or, loosely covered, up to 2 days.
• When ready to serve, spray kitchen shears or a knife with oil; cut marshmallows in half crosswise. Shingle on top of pie in concentric circles, cut-sides down. Move a small kitchen blowtorch back and forth across marshmallows until caramelized, or place pie under the broiler until toasted, 10 to 15 seconds.

FLUFFY SWEET POTATO CUSTARD PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,

SWEET POTATO CUSTARD

Steps:

• Mix together mashed cooked sweet potato and banana.
• Stir in milk, blending well.
• Add brown sugar, egg yolks and salt, mixing well.
• Transfer mixture to a lightly greased 1 quart pan/casserole.
• Combine sugar and cinnamon (raisins if using) and sprinkle over top of casserole.
• Bake in a preheated oven at 300 degrees for 45-50 minutes or until knife inserted near the center comes out clean.

SWEET POTATO CUSTARD

Steps:

• Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
• In a medium bowl, stir together sweet potato and banana; add milk blending well.
• Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
• Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
• Bake 40 to 45 minutes or until knife inserted near center comes out clean.

SWEET POTATO CUSTARD (NO SUGAR)

Steps:

• Place dates and water in a small saucepan and warm over low heat until dates have softened and the water is mostly absorbed. Press the date and water mixture through a sieve and discard the dry, fibrous bits that are left.
• In a mixing bowl, whisk the eggs and then add the molasses.
• Add the sieved dates, mashed sweet potato and banana and combine well.
• Stir in milk and spices.
• Pour into a baking dish or pie shell and bake in a preheated oven for 40-45 minutes at 325°F/170°C A knife inserted near the center will come out clean when the custard is set.

SWEET POTATO CUSTARD PIE

Steps:

• Combine eggs, sugar, salt, nutmeg, cinnamon, orange rind and milk.
• Add sweet potatoes, grated just before adding to milk mixture.
• Stir in melted butter.
• Pour filling into pie shell.
• Bake at 400 degrees Fahrenheit for 45 to 50 minutes, or until knife inserted 1 inch from edge comes out clean.
• Serve slightly warm or cold.

SWEET POTATO CUSTARD PIE

Steps:

• Place sweet potatoes in a large saucepan; cover with water.
• Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until tender.
• Drain potatoes and place them in a mixing bowl; mash.
• Add marshmallow creme and butter; beat until smooth.
• Add milk, eggs and extracts; mix well.
• Combine the sugars, flour, cinnamon, and nutmeg; gradually beat into potato until well blended.
• Pour into pastry shell and bake at 350 for 45-50 minutes or until a knife comes out clean.
• Cool on a wire rack.
• Serve with whipped topping.
• Refrigerate any leftovers.

SWEET POTATO CUSTARD PIE

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.