Simply Homemade | Southern Sweet Potato Custard

So this week has been a little hectic, but I still managed to stick to my rule of pulling something hot out of the oven! This recipe was almost a "fail" but somehow it managed to turn out perfectly.

Note: You're gonna need a food processor + a slow cooker.


1 can (16 oz) cut sweet potatoes, drained
(Now I abhor "canned" anything but I bought these organic + they weren't bad. Cuts down on prep time too.)
1 can (12 oz) evaporated milk - nonfat or reduced fat is ok too
1/2 c. packed brown sugar
2 eggs, lightly beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. kosher salt
Whipped cream
Ground nutmeg


1. Process sweet potatoes with 1/4 c. evaporated milk in food processor or blender until smooth. Add remaining milk, brown sugar, eggs, cinnamon, ginger, and salt. Process until well-blended. Pour into ungreased 1-quart soufflé dish. Cover tightly with foil.

2. Transfer dish to your slow cooker. Cover + cook on high for 4 hours or until the skewer in the center comes out clean.

3. Uncover + let stand for 30 min.

4. Garnish with whipped cream + sprinkled nutmeg.