When it’s time for dessert…
- 1 1/2 cups whole milk
- 1 cup cooked sweet potato, mashed
- 1/2 cup sugar (or more wholesome Sucanat)
- 2 large eggs and 1 yolk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 2 tablespoons bourbon or dark rum (optional)
- 5 cups cubed day-old brioche (or other bread)
- 3/4 stick unsalted butter, melted
1. Preheat oven to 350F degrees.
2. In a large bowl, stir together milk, sweet potato, sugar, eggs, yolk, salt, spices and bourbon/rum.
3. In another bowl, toss bread with butter, then fold in sweet potato mix and gently stir to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, around 25 to 30 minutes. Alternately, use a springform pan, the dessert can then be unmolded for a more cake-like presentation that is a bit more elegant.
4. Serve with whipped cream or ice cream (or clotted cream or mascarpone) sprinkled with extra cinnamon.