While Thanksgiving has already come and gone for those of us north of the 49th, I wanted to say happy Thanksgiving to our friends to the south as they celebrate next week. In light of recent world events, we really do have so much to be thankful for!
We had quite a large gathering at our house this year. It reminded me so much of the old family gatherings I knew growing up. There was a baby at the table as our very good friends celebrated their daughter’s first Thanksgiving (crazy to think that will be me and Scott next year)! The new pastor and his family were also in attendance, which added several to our number. It was a grand time with many culinary favourites also present (not the least of which was the Bacon-Braised Brussels Sprouts)!
Since I was making sweet potato pie for dessert for everyone as it was and I just haven’t really gotten the hang of AIP pastry, I decided to make myself a little sweet potato custard as an after-dinner reward for all my hard work. It’s an AIP adaptation of the filling in my mom’s sweet potato pie that usually makes its rounds this time of year.
Since going AIP, my palate has become a lot more sensitive to sweeteners. The first time I made this, I used the regular amount of sweetener called for and found it waaaay too sweet. This is the reduced sugar version I prefer, but if you have more of a sweet tooth than I do, feel free to increase the maple syrup accordingly. I find the flavour and texture better if this is made the night before and allowed to chill overnight. The best part? It’s very easy to make and doesn’t take up much of your precious time in the kitchen!
Sweet Potato Custard
- 1 cup cooked sweet potato, pureed
- 1 cup full fat coconut milk
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon mace
- 1 tablespoon gelatin
- Combine all ingredients in a medium saucepan and heat on medium-low heat, stirring to combine.
- When mixture is warm and starting to steam, stir in gelatin and continue stirring until dissolved.
- Pour into four small ramekins, cover, and refrigerate overnight.
- Just before serving, top with a dollop of whipped coconut cream and a dash of cinnamon! (this step is completely optional, but so tasty!)