Sweet Potato Custard

The secret of a tasty custard is fresh spices. I really like the organic spices from Mountain Rose Herbs. I always tried to use whole spices and grind them with a mortar and pestle just before use. I keep fresh ginger in the freezer and grate as needed. Since I am using organic ginger I grate skin and all. Sweet potatoes and yams are naturally very sweet and need very little sweetener to make a delicious dessert. This recipe is NOT safe for someone on the Specific Carbohydrate Diet. This might be a good recipe to try during the reintroduction phase or replace the sweet potato with fresh whole pumpkin.

3c organic sweet potato or yam, pre-cooked by baking, and skinned
4-5 pastured eggs
1/4-1/3 raw local honey, adjust to sweetness of the sweet potato or yam
pinch of sea salt
2tsp organic ground cinnamon
2tsp organic ginger, freshly grated
1tsp organic allspice, freshly ground
1tsp organic cloves, freshly ground
1/2c whole organic cream (optional)
In a food processor, smooth out the sweet potato or yam into a paste. Add eggs, honey, sea salt and spices and taste for sweetness. Add extra honey if needed, but remember the custard will become sweeter after cooking. Add cream to smooth out the paste. It should be thick and creamy. Fill 6-8 oven safe glass custard cups and place into a large glass baking dish filled with warm water. Cook at 325F for 45 minutes until custard is slightly browned. Cool in the fridge and serve with fresh whipping cream.