• 1 large sweet potato, baked, peeled and mashed (1 1/4 cups)
• 1/4 cup packed light brown sugar
• 1 tablespoon fresh lemon juice
• 2 cups whipping cream
• 3/4 cup granulated sugar
• 7 egg yolks, slightly beaten
• 3 teaspoons vanilla
• 1/3 cup packed light brown sugar

Directions:

• heat oven to 325, spray 10 inch quiche dish. In medium bowl, mix mashed sweet potato, 1/4 cup brown sugar and lemon juice. Spoon mixture into quiche dish.
• In 2 quart saucepan, stir together whipping cream, granulated sugar, egg yolks and vanilla. Cook over medium-low heat about 15 minutes, stirring frequently, until hot (do not boil). Pour over sweet potato mixture. Place dish in shallow pan. Place pan in oven. Pour enough boiling water into pan to depth of 3/4 inch (about halfway up side of dish).
• Bake 1 hour or until knife inserted in center comes out almost clean. Carefully remove dish from water. Cool on cooling rack.

Cover; refrigerate at least 8 hours.

• Set oven to broil. Sprinkle custard with 1/3 cup brown sugar; place dish in 15x10x1 inch pan. Broil with top 4 too 6 inches from heat 3 to 5 minutes or until sugar is melted . Let stand 5 minutes before serving.

• 2 medium sweet potatoes, baked, skinned, and mashed
• 1/4 cup brown sugar
• 1 tablespoon fresh lemon juice
• 1 quart whipping cream
• 1 cup sugar
• 8 large egg yolks
• 1 tablespoon vanilla extract
• 1/3 cup brown sugar

Garnish: chopped toasted pecans

Combine mashed sweet potatoes, 1/4 cup brown sugar, and lemon juice; spoon potato mixture into a buttered 10-inch quiche dish to form a 1/4-inch-thick layer.

Stir together cream, 1 cup sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly, about 5 minutes or until hot. Pour over sweet potato mixture in prepared dish. Place dish in a shallow baking pan. Add hot water to pan to a depth of 1 inch.

Bake at 325° for 1 hour or until knife inserted in center comes out almost clean. Remove from water. Cool on a wire rack. Cover and refrigerate at least 8 hours.

Sprinkle custard with 1/3 cup brown sugar; place custard on jellyroll pan. Broil 5 1/2 inches from heat about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish, if desired.