Sweet Potato Custard

Lynn B. Duncan

  • 6 medium sweet potatoes
  • Sugar to taste
  • 3 whole eggs
  • Coconut to taste
  • 1 small can Pet® milk
  • 1 can water
  • Pecans to taste
  • Marshmallows

Cook peeled potatoes on top of stove with sugar added to taste. Pour off excess liquid. Can reserve as can of water. Beat potatoes. Add Pet® milk and water. Add whole eggs. Stir in pecans and coconut to taste.

Bake at 350° until golden brown. Top with marshmallows while hot.

10 servings.

Variation:

Hollow 6 oranges. Use plup to taste in custard and fill orange shells. This makes a very pretty dish for a buffet. Cook custard as above. Add marshmallows after filling oranges.





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