September ended in a blaze of glory. I saw the ruddy light yesterday evening and when I went out front this was the sunset I saw. (Got more saturated colors using the auto flash setting.)
I got some sweet potatoes at the farmer’s market on Wednesday. I usually peel them, slice them and boil them, then use an electric mixer to puree them. A sprinkle of spice (ginger, cinnamon, and/or cloves), a pat of butter and a bit of salt makes for a great side dish. Not sure if it is the mito (with greater chance of developing diabetes) or just my tastes maturing, but I find candied sweet potatoes just too sweet.
Sweet potato or pumpkin puree is a good ingredient to have on hand. This morning I made a custard from the leftovers, gluten free. Here is one of my rambling recipes. Amounts are approximate. This would probably work well in a pie shell if you are so inclined.
Sweet Potato Custard
1 cup sweet potato puree (or pumpkin)
1 egg
1 tablespoon corn starch
1 tablespoon sugar
dash of salt
spices (ground ginger, cinnamon, cloves, use what you like)
milk (1/4 to 1/2 cup)
butter
Mix the corn starch with the sugar in a small bowl. To a medium bowl, add the puree, egg, corn starch and sugar mixture, salt, and spices. Mix with a fork or whisk until well blended. Work in the milk to cut the stiffness but not so much as to make it soupy, mixing thoroughly. How much milk you need will depend on the consistency of the puree.
Liberally butter a 5 to 7 inch diameter ovenproof glass dish and add the custard. (The custard should be between half an inch to one inch thick when spread to the edges.)
Bake at 325°F for about 30 minutes or until center is set.
I ate this warm with my morning tea — comfort food!
