Sweet Potato Pecan Praline Custard Recipe

Ingredients

• 2 (18 ounce) bags trader joe’s frozen roasted & mashed sweet potatoes, defrosted
• 1/2-1 cup whipping cream
• 1/2-1 cup sugar
• 1/2 cup butter, melted (1 stick)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• optional salt
• 2 eggs
• 1 cup butter, cubed and very cold (2 sticks)
• 3/4 cup packed brown sugar
• 2 cups roasted salted pecan pieces
• 1/2 cup maple syrup

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, combine 2 bags of defrosted sweet potatoes, 1/2 cup of whipping cream, and 1/2 cup of sugar. Stir in 1 stick of melted butter, 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, and a pinch of optional salt until smooth.
3. Taste the mixture and add more whipping cream or sugar if you prefer it sweeter or creamier.
4. In a separate bowl, whisk 2 eggs until light and frothy, then gently fold them into the sweet potato mixture.
5. For the pecan praline topping, combine 1 cup of very cold cubed butter, 3/4 cup packed brown sugar, 2 cups of roasted salted pecan pieces, and 1/2 cup of maple syrup in a medium bowl. Use a dough blender or small potato masher to crumble everything together, evenly blending the nuts.
6. Prepare a pie dish or individual ramekins by placing them on a baking sheet. Pour the sweet potato mixture in until it reaches about 1/2 inch from the top.
7. Sprinkle the pecan praline topping evenly over the sweet potato mixture.
8. Bake in the preheated oven for 1 to 1.5 hours, checking for doneness with a toothpick; it should come out firm and clean, while the top will turn golden brown and bubbly around the edges.
9. Remove from the oven and let cool before serving. For the best serving experience, scoop with a large spoon and consider adding a dollop of whipped cream before enjoying.