The next time you bake sweet potatoes, add an extra one to the oven and save it to make these tasty little treats a day or two later. They are gluten-free, plus you can switch up the type of liquid (regular, coconut, almond, etc. milk) and the amount and type of sweetener (brown sugar, honey, maple syrup, etc,)
1 medium sweet potato, baked, cooled completely (store in fridge if baked a day or two previously)
1 large egg
1/4 cup milk
2-3 tablespoons brown sugar (lessen the amount if using honey or maple syrup to 1-2 tablespoons, depending on preferred sweetness)
1/2 teaspoon cinnamon
dash each of nutmeg, ginger, and salt
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Lightly oil four custard cups.
2. In a medium bowl OR in a food processor, combine all ingredients. Beat with a hand mixer or process for 1-2 minutes, until smooth and lighter in color.
3. Divide batter evenly among prepared custard cups. Bake at 350 for 18-22 minutes, until puffed and centers are set. Transfer to a cooling rack and cool completely.
4 Serve at room temperature with lightly sweetened whipped cream and a dash of cinnamon.