I’m Eating Sweet Potato Custard As I Write This
by Living With Morgellons
It’s good. Real good. I am so serious.
This is how I made it.
Earlier I baked 7 sweet potatoes. Chilled them and then took the skins off and put them in a bowl.
I added one can of coconut milk,
half cup raw honey,
one teaspoon powdered ginger,
2 teaspoons cinnamon,
a dash of nutmeg and a dash of powdered clove.
I whisked that mixture and baked it at 375 for 45 minutes.
I chilled it and garnished it with strawberries.
So thats dessert. You don’t really taste the coconut milk at all.
It really tastes like a good sweet potato pie. While it’s cooking the house smells like thanksgiving. My dog sat by the oven and stood guard. He knew there was something good in there. I have a porcelain pot and that’s what I mixed and baked the custard in. So no big clean up here. Happy eating. With love, Tina