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Coconut Milk, Sweet Potato Breakfast Custard
Servings: 8
Preparation Time: 1 hour, 15 minutes
Ingredients:
- 1 1/2 pounds sweet potatoes, baked, cooled and peeled
- 14 ounces coconut milk*
- 4 eggs
- 1/2 cup raw honey
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Directions:
Heat the oven to 350 degrees F.
Place all the ingredients in a blender and blend until very smooth. Pour the mixture into a greased pie plate and bake for 50 minutes–1 hour. The center should be set and jiggly.
Cool before serving. Keep in the refrigerator.
Make Your Own Homemade Coconut Milk
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Jennifer from Sulphur, Louisiana, won $50 for this recipe and photo! Submit your recipes and photos here!
