Eggs with Sweet Potato Custard

In a small bowl, place the grated sweet potato, pour in the scalded milk, and reserve

In a medium saucepan, combine the water and cooked sweet potato, stir, bring to a boil over high heat, and cook without stirring until the liquid reaches the desired consistency (approximately 12 minutes)

Test by lifting a spoon from the pan: a small pool of liquid should form at the bottom

Add the almonds, port wine, butter, currant preserves, and cinnamon

Mix with a wooden spoon

Reduce the heat to low and cook, stirring constantly, until thickened (approximately 4 minutes)

Remove from heat

In a food processor, puree the reserved sweet potato mixture until smooth

Transfer to the saucepan with the almond mixture and mix with a wooden spoon

Cook over medium heat, stirring constantly, until the mixture is homogeneous (approximately 3 minutes)

Let cool

Add the egg yolks, mix, and cook over medium heat, stirring constantly with a wooden spoon, until it thickens to a creamy consistency (approximately 1 minute)

Let cool

Transfer to a large serving dish and serve immediately

Cals: 325 per serving