My mother was raised in the American South, so it’s not really like I’ve ever heard of leftover sweet potatoes, because, well, you eat them, right? They don’t linger. But leftover marmalade, … well, if you live with One Of Those People who opens another jar or box of something when what’s there is half gone, or someone who opens a new jar when they want another flavor of jam… well. You see how these things happen.
And you find that you have five tablespoons full of something here, and something there, and clementine marmalade you made ages ago, that got shoved to the back of the fridge and froze (Yes. Froze. Don’t ask. Scottish fridges are all against me.), well, with the agar, it’s a weird texture now and probably would be fine on toast, but…nah.
It’s time for another quick something-out-of-nothing dish. First, take a couple of medium sized sweet potatoes. Now, this is assuming that you grew up like I did, and always had a few around the house, since an attack of sweet potato pie could happen at any time, and one needed to be ready. If you don’t have sweet potatoes, well, get some. Pretend they’re leftovers. Now, concentrate, this is really super complicated:
Sweet Potato Custard
- Bake two medium sized sweet potatoes, until they’re soft, about 45 minutes.
- In a medium sized bowl, blend together your potatoes, one box of silken tofu,
- 1/2 c. brown sugar
- 2 tbsp. freshly ground allspice
- 1 tsp. freshly ground nutmeg
- 1/4 tsp. cayenne pepper Yes, really.
- Those 5 leftover tablespoons of marmalade
- 3 heaping tablespoons of cornstarch
Preheat your oven to 350° (or, if you’re smart, it’s still warm from baking the potatoes, yes?) Blend potatoes, tofu, spices and marmalade until you have a creamy mixture.
OPEN THE OVEN.
Place six baking ramekins on a flat baking sheet and fill the sheet with a half-inch of water. Ladle your potato mixture into the ramekins, and carefully carry them to the open oven.
Close the oven. Bake for forty-five minutes.
Just turn off the oven and open it when the time is up; wait a little before you remove the pan. If the custard cools slowly, there’s less chance of cracking. Or, if you don’t care, just grab your goodies and go.
Congratulations. You now only have two more tiny jars of marmalade, and a really gorgeously creamy, spicy, flavorful custard with a hint of citrus flavor, free of both eggs and the insipid sweetness that usually accompanies sweet potato pie. This one won’t even make it to the freezer.
Leftover sweet potatoes. *tsk* Please.
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Even in unbaked state this looks divine!
(I would like to thank you sincerely as part of a household where 4 people -known as “the others” rummage through the inventory to open anything of their liking)
As a former Southerner, I never have leftover sweetpotatoes, but could bake some just to make this gorgeous custard! Sounds easy, too.
You two are killing us here. Stop making such delicious things. Really, stop it! With the exception of cheese making, which we’re doing non-stop these days with milk from the docs up the road who have too many goats, We don’t really have time to cook. And the wheat gluten has us dying to make some.
But that’s not really why I stopped in (I’m almost afraid to read your blog lately because I KNOW I’ll see things I NEED to make). Looking for a recipe for Finnish Apple Cake, I came across this:
http://teach77.wordpress.com/2008/08/16/chanterelle-and-cauliflower-pie/
You have CHANTERELLES??? Just casually growing in the woods??? Well, I’ll hear no more complaints about your locale, you have chanterelles.
This is fantastic. I have bookmarked this. My only drawback is that the sweet potato variety we get here is the white starcy one. I think only once have I seen the orange-fleshed sweet potato.
My fridge freezes stuff too. The trick I find is not to shove anything to the back wall. Yesterday I discovered my ricotta cheese was a solid mass of ice crystals. Oh well…
I’m afraid all my sweet potatoes end up in baked fry form… 🙂 I love the custard idea!
Baking Soda: I feel your pain!
Claudia: Oh, that’s it. I had no idea we had chanterelles! We’ve got to get out of the city!!
Cynthia: Huh. Well, if your sweet potatoes are sweet, I guess it might work… you’ll have to tell me if you try it.
Chris: I have a feeling it has something to do with the fact that we overload the poor thing. And yes, shove things all the way to the back. My cucumbers and celery HATES me.
Jes: Ooh. Sweet potato fries are SO GOOD with…chili powder. I seem to have an affinity for sweet-hot. But man, now I need dinner…