Ingredients:
1 can (16 oz.) cut sweet potatoes, drained
1 can (12oz) evaporated milk, divided
1/2 cup packed brown sugar
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
whipped cream (optional)
ground nutmeg (optional)
Directions:
Process sweet potatoes with about 1/4 cup milk in food processor or blender until smooth. Add remaining milk, brown sugar, eggs, cinnamon, ginger and salt; process until well mixed. Pour into ungreased 1 quart souffle dish. Cover tightly with foil.
Crumple large sheet (about 15x12 inches) of foil; place on bottom of slow cooker. Pour 2 cups water over foil. Make foil handles by rolling ends and keeping them up to grab later. Place souffle dish on top of foil strip/handles.
Transfer dish to slow cooker using foil handles. Lay foil strips over top of dish. Cover and cook on HIGH 2 1/2 to 3 hours or until skewer inserted comes out clean.
Using foil strip/handle, lift dish from slow cooker and transfer to wire rack. uncover, let stand 30 minutes. Garnish with whipped cream & nutmeg if desired.
Serves 4
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