sweet potato custard

I don’t need to go on about the flavors of autumn. We all know about cinnamon and root vegetables and pies and roasts. Every year kitchens are taken hostage by the warm flavors of the season, and mine is no exception.

After a red wine, braised meat-type of a night, I finished everything off with sweet potato custard, and I used this recipe to do it. I swapped the canned pumpkin for canned sweet potato puree, added vanilla extract because it seemed logical, and skipped on the topping out of sheer laziness. It was too rich when it was warm, but served out of the fridge with a dollop of fresh whipped cream, it was the perfect dessert for a chilly fall night. To steal the words of my dinner date, who, by the way, ate this in his underwear with me, “It tastes like autumn, in a bowl.”