Saturday, November 25, 2017

Sweet Potato Custard

PrimalSweet potato custard is a completely delicious dessert that just happens to also be completely Primal. Sweet potato, eggs, high-fat dairy (or coconut milk) and a drizzle of maple syrup are the main ingredients in this easy to make, easy to love dessert.

Sweet potato custard is rich and creamy, with a mild flavor reminiscent of pumpkin pie. Except this dessert is better than pumpkin pie—because custard doesn’t need a crust. Every spoonful brings hints of roasted sweet potato, maple, cinnamon, and nutmeg. It’s a dessert that’s nearly healthy enough to eat for breakfast (not that we’ve done that…).

If you crave a crunchy texture, garnish sweet potato custard with whole pecans. And although the custard certainly doesn’t need it, a dollop of whipped cream on top wouldn’t hurt anything either.

Servings: 6 to 8

Time in the Kitchen: 45 minutes, plus 1 hour to bake



  • 2 medium sweet potatoes
  • 2 cups half-and-half, whole milk, or coconut milk (475 ml)
  • 2 whole eggs + 3 egg yolks
  • ¼ cup maple syrup (60 ml)
  • ½ teaspoon vanilla extract (2.5 ml)
  • ½ teaspoon cinnamon (2.5 ml)
  • ¼ teaspoon nutmeg (1.2 ml)
  • ¼ teaspoon salt (1.2 ml)
  • 1 cup pecans, raw or lightly toasted in the oven (120 g)



Preheat oven to 350º F/176º C

Fill a teakettle or large pot with water and slowly bring to a boil while you make the custard. (Baking custard in a baking dish set inside a larger baking dish filled with hot water helps keep the texture smooth)

Set a 9 or 10-inch pie plate inside a larger baking dish (the larger, the better, as it makes it easier to lift the pie plate out). Or, bake the custard in smaller custard dishes that are set inside the rimmed baking dish.

Peel sweet potatoes and cut into 1 or 2-inch chunks. The exact size doesn’t matter so much, just make sure all the pieces are basically the same size so they cook evenly.

In a pot of water, bring the sweet potato chunks to a boil then lower the heat and simmer 15 to 20 minutes until the pieces are soft and easily pierced by a fork. Drain.

Puree the sweet potato in a food processor until smooth. Put aside 1 cup of the puree for the custard. (Refrigerate the extra sweet potato puree and save it for another meal. It’s delicious with salt and butter.)

In a medium bowl, whisk the 2 eggs, 3 egg yolks, maple syrup. vanilla, cinnamon, nutmeg, salt, and sweet potato puree.

In a small saucepan, gently warm the half-and-half or milk.

Slowly pour the warm milk into the sweet potato mixture, whisking until smooth.

Pour the custard into the pie plate; don’t fill it all the way to the top, but instead leave a little space. Or, pour the custard into smaller custard dishes.

Carefully pour boiling water into the larger baking dish that the pie plate or custard dishes are sitting in until the water comes halfway up the pie plate or custard dishes. Transfer to the oven; bake until the custard is set and no longer jiggling in the middle, about 1 hour. Put the custard on a cooling rack and cool at least 10 to minutes before serving. Serve warm or at room temperature. Store leftover custard in the refrigerator.

Garnish with pecans.


The post Sweet Potato Custard appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Celebrating 14 Years + Thanksgiving Highlights

Hi, guys!

As you can see, CNC is up and running again. HOORAY! That was a rough few days, but I’m glad to be back in business again. In fact, I woke up in the middle of the night on Wednesday morning – my brain just wouldn’t shut off – and checked to see if my blog was working again (I know, I have issues…). It was working (!!), so I busted out 3 hours of work and went back to bed for about an hour. Middle-of-the-night work session for the win! Ha!

Anyway… our Thanksgiving was… fun. It wasn’t what we expected, but we made the best of it. It started out like our usual holidays when we travel out to see our families. (Mal and I grew up in the same hometown, so they only live a couple of miles from each other.)

We planned to have dinner at Papi’s house (Mal’s dad), so we stopped by my Grammie’s house in the morning to see my family. Grandma (my mom) was also there, and she brought Quinn (and Murphy) some prizes! 🙂

Quinn planned with Grammie’s toys (some of them are as old as me – how cool is that?) while we caught up with family.

My mom brought this fun veggie platter to Thanksgiving – cute, right!?

After spending some time with my family, we headed to Papi’s house to see Mal’s family.


Overall, Mal and I had a nice time – eating, drinking, and being merry – but Qman was just not having any of it. The day was filled with epic meltdowns. Ugh. And when it was time to sit down to Thankgiving dinner, Mal and I were dealing with another one. Everyone was waiting for us, but we had a screaming child upstairs. We knew Quinn’s tantrum wasn’t ending anytime soon and there was no way he’d sit at the table for dinner, so we decided to leave. If had been just Mal’s family at dinner, we wouldn’t have felt so bad (they have little kids too and totally get it), but Papi’s college friends and his girlfriends’ family were also there. We already felt bad about how the day went, so we didn’t want to ruin their Thanksgiving dinner too.

On the way home, Mal and I were feeling particularly HUNGRY and depressed about Thanksgiving, so we called a few restaurants around us, hoping one of them would offer some sort of traditional turkey dinner. We were in luck – Legal C Bar saved the day!

It was actually pretty good! Happy Thanksgiving!

Even though Thanksgiving was a bit of a bust, Mal and I had a wonderful time celebrating 14 years together at Novara.


We had heard great things about Novara, so we were really excited when they invited us for dinner. Jordan Knight of the New Kids on the Block is one of its owner, so, of course, I was especially psyched to visit. I was a huge fan back in the day. Haha! There was even a cocktail on the menu (I assumed) named in his honor:”New Fig on the Block.”

Novara was AWESOME – the bar area was absolutely gorgeous and the food was excellent. It’s definitely a place Mal and I would visit again and again!

We love hanging out at the bar when we’re on date nights, so Mal and I grabbed a drink before our reservation. I went with a dirty vodka martini.

A little while later, it was time to sit down to dinner, and I was so impressed with the menu at Novara – so many delicious options!

To start, Mal and I shared the Burrata (crostini, crisp parmesan, marinated tomatoes, aged balsamic, evoo), which our server highly recommended. It was fresh and flavorful – we gobbled it right up!

For my entree, I selected the Salmon Rosina, which was basically all of my favorite foods in one dish, and I absolutely loved it. Listen to this combo: grilled salmon with crispy pancetta mashed potato, basil marinated avocado, and pink grapefruit vinaigrette. Holy yum!

And, for dessert, we received a fun surprise to our table – Flourless Molten Cake with chocolate chip mascarpone and salted caramel whipped cream. It was incredible!

All in all, it was a wonderful (and delicious) way to celebrate 14 years!

Question of the Day

How was your Thanksgiving? Any highlights?

If your kid was acting terrible, what would you have done?

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