Recipes
Southern Sweet Potato Custard
4 servings
30-60 min
Easy
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.
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About the chef
Publications International
Publications International, Ltd. (PIL) is a leading publisher known for its diverse range of books, including cookbooks, children’s stories, reference materials, and interactive content. Established in 1967, the company has built a reputation for producing high-quality, engaging titles across various categories. PIL is especially recognized for its innovative cookbooks, often featuring trusted brands like Pillsbury and Disney. With a focus on creating entertaining and educational products, Publications International continues to be a prominent player in the world of publishing and multimedia content creation.
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