Description
A spiced, multi-layered Southern favorite combining caramelized sweet potato, smooth custard, and a cornmeal crust. Golden, fragrant, and layered with autumn flavors.
Ingredients
3 large sweet potatoes, peeled and cubed
1/2 cup unsalted margarine (halal, non-dairy alternative)
1/4 cup light brown sugar
1/2 cup granulated sugar
1/2 cup cornmeal
1 pinch salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup evaporated milk (cane sugar sweetened)
1 cup unsweetened coconut milk (halal alternative)
4 large eggs
1 tbsp apple cider vinegar (non-alcoholic)
1 tbsp maple syrup
Instructions
Preheat oven to 325°F (160°C) and place a Dutch oven or large oven-safe skillet on medium heat.
Add margarine to the skillet and sauté sweet potatoes until caramelized, ~20 minutes.
Sprinkle with brown sugar and cornmeal to form a crusty base.
In a bowl, whisk remaining sugar, cinnamon, allspice, nutmeg, cloves, salt, evaporated milk, coconut milk, eggs, vinegar, and maple syrup until smooth.
Pour custard mixture over sweet potato layer.
Cover skillet, transfer to oven, and bake for 2 hours 40 minutes until custard is set.
Cool slightly before slicing into 10 servings.
Notes
Use a heavy cast iron skillet for authentic flavor and even heat.
Substitute coconut milk for evaporated milk for a dairy-free version.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 40
- Cook Time: 200
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 380
- Sugar: 25g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 95mg