Name: Southern Sweet Potato Custard
Prep time: 10 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 16 ounces cut sweet potatoes ( 1 can , drained); 12 ounces evaporated milk ( 1 can , divided); 1/2 cup packed brown sugar; 2 eggs (lightly beaten); 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp salt; 1 1/4 cups Water; WHIPPED CREAM; ground nutmeg

Southern Sweet Potato Custard

By :Instant Pot Recipe Collection Cookbook

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert

Duration

30-60 min

Cooking Technique

Pressure Cook

Main Ingredient

Brown Sugar, Evaporated Milk, Sweet Potato

Prep Time

10 minutes

Cook Time

40 minutes

Servings

4 servings

Ingredients

16 ounces cut sweet potatoes 1 can , drained
12 ounces evaporated milk 1 can , divided
1/2 cup packed brown sugar
2 eggs lightly beaten
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 1/4 cups Water
WHIPPED CREAM
ground nutmeg

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert

Duration

30-60 min

Cooking Technique

Pressure Cook

Main Ingredient

Brown Sugar, Evaporated Milk, Sweet Potato

Prep Time

10 minutes

Cook Time

40 minutes

Servings

4 servings

Ingredients

16 ounces cut sweet potatoes 1 can , drained
12 ounces evaporated milk 1 can , divided
1/2 cup packed brown sugar
2 eggs lightly beaten
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 1/4 cups Water
WHIPPED CREAM
ground nutmeg

Instructions

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.

Instant Pot Recipe Collection Cookbook

Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making dinner can be fast, easy, and fun!
A helpful introduction explains the basics of Instant Pot® cooking along with creative tips and tricks that will make meal preparation a snap. Enjoy family favorites like One-Pot Chili Mac, Chipotle Pork Tacos, Hearty Chicken Chili, and Maple Spice Rubbed Ribs. Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut Squash, and Corn and Sweet Potato Curry. And don’t forget dessert! You can also make fabulous puddings, custards, even cakes and cheesecakes in your Instant Pot®!
Includes pressure cooking time charts for common ingredients (meat, poultry, seafood, beans, grains, and vegetables).
More than 150 recipes and 145 beautiful full-page photos.