Sweet Potato Pecan Praline Custard
Pecan Praline Topping
Preheat oven 350°F.
To make the custard, mix the following ingredients together until smooth: defrosted sweet potatoes, 1/2 cup of whipping cream and 1/2 cup of sugar, along with 1 stick of melted butter, vanilla, cinnamon, nutmeg and salt. Taste and add more cream and sugar if needed or desired. Whip eggs with a whisk and fold into potato mixture. Set aside.
To prepare the pecan praline topping: Place all ingredients in a medium bowl and crumble together with a dough blender or small potato masher; chop nuts while blending evenly.
Place pie dish or ramekins on the baking sheet and pour potato mix in until it reaches 1/2 inch below the top of the dish. Evenly top with praline. Place in oven and bake for 1 to 1.5 hours or until the centers are firm and dry (use a tooth pick to test). Some butter may over flow. The praline will be brown on top and around the edges. Remove from oven and cool before serving. For best results, scoop with a large spoon to serve. Add a dollop of whipped cream and enjoy!