Sweet Potato Rice Pudding Custard

This baked custard blends two traditional recipes–sweet potato pie and rice pudding– into something irresistibly amazing!

3 large eggs, beaten
1 + 3/4 cups light coconut milk (1 can)
1/2 teaspoon vanilla extract, optional
1/3 to 1/2 cup light brown sugar (or other sweetener)
3/4 cup cooked rice, cooled
3/4 cup cooked sweet potato puree
1 teaspoon pumpkin pie spice
1/4 teaspoon sea salt

View the full recipe at Swirls and Spice →