Aunt Caroline's Dixieland Recipes/Pies and Desserts/Sweet Potato Custard

by Emma McKinney

SWEET POTATO CUSTARD

3 cooked sweet potatoes,
¼ nutmeg grated,
2 eggs,
¼ cup brown sugar,
⅓ teaspoon salt,
1 quart milk.

Force potatoes through a ricer; beat the eggs and mix with potatoes; add other ingredients, pour into buttered baking dish or cups, and bake in a slow oven until firm.