Guilt-less Desserts & Treats for your Family
Today my diet has consisted of no less than 75% Sweet Potato. To be fair (and to show you that I’m not completely crazy) there were 2 types of Sweet Potato; purple and orange.
I ate purple sweet potato and parsnip chips (air fried so they where healthy) 3 times, had Chocolate Sweet Potato Custard for breakfast (the recipe for that healthy treat is in my upcoming Christmas Cook Book) and then a bowl of this Sweet Potato Custard. To prevent you from judging me harshly I am choosing not to tell you how large the bowl of Sweet Potato Custard was or that no-one else was at home when all the custard ‘disappeared’. Instead know that I won’t be eating dinner tonight.
I over indulged… on Sweet Potato! Surely that’s the saddest thing ever; not chocolate, not alcohol, not lollies, but on a vegetable. My weakness is a root vegetable and I do believe that makes me just a little bit loopy.
You’ll go crazy too when you taste this Sweet Potato Custard. Don’t be put off by the name. The sweet potato flavour doesn’t overpower the custard, instead it is complimented by the maple syrup. It’s not overly sweet (which is why it’s so easy to keep eating it – yes I’m fessing up!) and can be eaten warm or cold, by itself or poured over a piece of cake or pudding. To get some help on making the Sweet Potato Puree click here.
This custard can also do a magic trick (actually it can do 2 if you count it’s disappearing act) and turn into a fluffy mousse. Simply follow the extra steps and set the custard using gelatine. It’s great in layer cakes and trifles. This Custard/Mousse was developed to go in my super dooper #dinnert layer cake; but I’m waiting to publish that one until I hit 5,000 Facebook Likes (hint; it contains bacon so get liking!).
This Sweet Potato Custard is a great way to include extra vegetables in your diet and is an ideal way to trick others into eating a healthier option.
#Dinnert = Dinner + Dessert
Sweet Potato Custard
- 170 grams Sweet Potato measured after cooking (to cook Sweet Potato; place whole with peel on in a moderate oven for 1 hour or until soft on the inside. When cool remove peel and use)
- 1/3 Cup Milk of choice
- 3 Egg Yolks
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 3/4 Cup Coconut Cream thickened part of opened can of cream/milk which has been in the fridge overnight
If making into a mousse
- 2 teaspoons Gelatine
- 2 Tablespoons Water
- Place the mashed Sweet Potato, milk, egg yolks, maple syrup and vanilla in a saucepan and stir until combined.
- Turn heat onto medium and cook until the mixture almost reaches boiling point (i.e. little bubbles start to form and it will get really thick). The custard will want to stick to the bottom of the saucepan so stir constantly.
- Take the custard off the heat and stir in the cream until combined.
- Place the custard into a kitchen blender and blend until no lumps remain and it is silky smooth.
- Alternatively, this can be done with a hand blender in the saucepan.
- Eat warm or cold (the custard needs to be refrigerated).
- Whilst the mixture is heating in the saucepan, sprinkle the Gelatine over the water in a small bowl. Allow to sit and thicken.
- Add the thickened gelatine to the warm custard in the blender and blend until smooth and no gelatine lumps remain.
- Pour into serving bowl and place in fridge for at least 4 hours.
- If adding to a trifle/layer cake: allow the mousse to cool then stir/whisk to loosen before pouring onto layer.