On my quest for new holiday-friendly staple recipes, I decided that I wanted to use some of the beautiful sweet potatoes I bought at the market in a dessert … other than a pie. This simple little recipe with a posh-sounding name is a nice, make-ahead dessert for a Thanksgiving dinner or autumn party.
Sweet Potato Pot de Creme
Meanwhile, beat together the remaining ingredients until well combined, either in a stand mixer or with a hand mixer.
Temper the egg mixture by slowly drizzling in 1/3 c. of the hot cream while continuing to beat the mixture. Beat for another minute before slowly beating in the remainder of the cream.
Place eight ramekins (or small baking vessels) into a baking dish, and fill each 3/4 full with the sweet potato and cream based. Fill the baking dish with water, being careful not to splash any into the ramekins so that the water comes about 2/3 up the sides of the ramekins.
Bake, covered with a piece of foil, for 40 minutes. Remove and allow to cool completely before refrigerating, at least four hours (or until thoroughly chilled and well set). Serve with more fresh nutmeg grated on top.
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