A delicious custard for autumn dinners. Please note that after the pumpkin and sweet potato, the most important ingredient is the rum. The entire thing will fall flat without it. Don’t forget the rum!

Also, while some may consider this desert, that’s silly. Pumpkin is healthy, right? You can absolutely eat this with your main meal. 🙂

Pumpkin Sweet Potato Custard

Print Recipe

A yummy mix of pumpkin and sweet potato. By itself, its a custard. With a crust, it could be a pie.

• CourseSide Dish

Servings	Prep Time
8-10 people	20 minutes

Cook Time

1-1.5 hours

Servings Prep Time 8-10 people 20 minutes

Cook Time 1-1.5 hours

Pumpkin Sweet Potato Custard Print Recipe A yummy mix of pumpkin and sweet potato. By itself, its a custard. With a crust, it could be a pie. CourseSide Dish Servings Prep Time 8-10 people 20 minutes Cook Time 1-1.5 hours Servings Prep Time 8-10 people 20 minutes Cook Time 1-1.5 hours

Ingredients

• 4 cups Pumpkin
• 1 large Sweet Potato
• 1/2 cup Sugar ideally brown, but white is ok too
• 1 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 1/2 tsp Ginger ground
• 1/2 tsp Nutmeg ground
• 1/2 tsp Cloves ground
• 1 large Egg
• 1 cup Milk
• 1/4 cup Butter
• 1 tbsp Dark Rum

Servings: people

Instructions

1. Preheat oven to 350 degrees farenheit.
2. Peel and chop up your sweet potato. Put it in a saucepan with a bit of water and cook until tender. If you processed your own pumpkin and were keeping it frozen like I do, you probably want to defrost it now. Better yet, throw the frozen chunks in with the sweet potatos and kill two birds with one stone.
3. Once your sweet potato is soft, mash it up and combine it with the pumpkin puree.
4. Add sugar, cinnamon, salt, ginger, nutmeg, and cloves. Stir well.
5. Beat your egg(s) and add to the mixture, along with your milk. If your sweet potato / pumpkin mix is still warm enough, you can chop up the 1/4 cup of butter and melt it in with everything. If not, then melt the butter in the microwave, then add it to the mixture.
6. Add the rum! Mix everything together well.
7. Pour your mixture into 1-2 casserole dishes. I use varying amounts of sweet potato and pumpkin, so it often exceeds one 8x8 dish.
8. Bake for 1-1.5 hours. Enjoy hot or cold!

Recipe Notes

Inspired by Taste of Home's Pumpkin-Sweet Potato Pie

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