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.