This custard recipe can be baked in a 10-inch deep pie plate or in individual ramekins, serve with whipped cream (or whipped coconut cream) and a dusting of cinnamon.
2 pounds orange sweet potatoes
1 cup coconut milk or heavy cream
6 large egg yolks
1/4 cup honey
1 teaspoon vanilla
1-2 teaspooons vanilla
pinch of sea salt
Bake whole sweet potatoes with skins on in a 350 degree oven for about 1 1/2 hours of until tender. Let cool. Remove the skins and play flesh in a food processor. You should have about 3 cups mashed. Add remaining ingredients and process until smooth. Pour mixture into a greased 10-inch pie plate and bake for about an hour, or in 6 individual ramekins for 45 minutes. Serve warm or cold. Store in the fridge for up to a week. Serves 6-8.