S W E E T   P O T A T O    C U S T A R D

2 cups sweet potato puree

4 g sea salt

1 1/2 cups oatmilk

4 x-large eggs

1/2 cup maple syrup

1 teaspoon cinnamon (2.5g)

.6 grams grated nutmeg

.3 grams ground ginger


Mix in food processor bowl the sweet potatoes,
salt, half the oatmilk, maple syrup and spices.
Cuise till smooth.

In separate mixing bowl, whisk the eggs and whisk
in the rest of the milk.  Whisk in the pureed
sweet potato mixture.

Cast in 1/2 or 1 cup mason jars.  Tighten canning
lid finger tight.

Place in sous vide bath at 120F
(to prevent jar breakage).  Set temperature to
176F and sous vide for 70 minutes at 176..