Southern Sweet Potato Custard
30-60 min, 4 servings, contributed, cook 40 min, cut sweet potatoes, dessert, easy, eggs, evaporated milk, ground cinnamon, ground ginger, ground nutmeg, Instant Pot Recipe Collection Cookbook, modern, packed brown sugar, prep 10 min, pressure cook, salt, water, whipped cream
Ingreadient
- 16 ounces cut sweet potatoes
- 12 ounces evaporated milk
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 1/4 cups Water
- WHIPPED CREAM
- ground nutmeg
Direction
- Combine sweet potatoes and 1/4 cup evaporated milk in food processor or blender; process until smooth. Add remaining milk, brown sugar, eggs, cinnamon, ginger and salt; process until well blended. Pour into 6 inch to 7 inch ( 1 1/2 quart ) soufflé dish or round baking dish that fits inside Instant Pot®. Cover dish tightly with foil.
- Pour 1 1/4 cups of water into pot. Place soufflé dish on rack; lower rack into pot.
- Secure lid and move pressure release valve to Sealing position. Press Manual and Pressure Cook; cook at high pressure 40 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Uncover; let stand 30 minutes.
- Remove soufflé dish from pot. Remove foil; cool 30 minutes. Top with whipped cream and nutmeg.
