Sweet Potato Pie Custard in Jack-o-Lanterns
2 cups of mashed cooked sweet potatoes (sweet potatoes are cream colored on the outside and inside. Yams are orange. Make sure you buy the cream colored sweet potatoes)
- ½ cup of coconut cream
- ¼ cup of coconut milk
- 1 1/2 tspns of pumpkin pie spice
- 1 tspn of cinnamon
- ½ tspnof salt
- 2 tspns of vanilla
- 1 cup “real” maple syrup or ¾ cup of coconut sugar
- 4 eggs whipped until fluffy
Combine all of the ingredients in order as listed.
Topping:
- 1/4 cup chopped pecans
- 2 tablespoons of coconut sugar
- 2 tspns of cinnamon
Mix together & set aside
Take 6 large oranges & cut off the tops a quarter of the way down. With a small sharp knife cut the pulp away from the skin and scoop out. Juice the pulp and store in the fridge for smoothies. You can scallop the edges of the oranges creating a zig zag design or leave them smooth. Take a black Sharpie pen and draw jack-o-lantern faces on the orange custard cups. Place the oranges in a large baking dish and fill them with the sweet potato batter to the rim. They will puff up over the top over the orange while baking. Add 1/2” of water to the bottom of the baking dish. Bake for 20 minutes @ 385 degrees. Take the cinnamon, chopped pecans, & coconut mixture and sprinkle the tops of each custard. Turn down the oven to 360 degrees & bake for 20 more minutes or until a knife inserted comes out clean. For Thanksgiving write the names of your guests on the oranges. Serve them warm!