We've had a ramekin in our fridge for some time now, lined with some pastry leftover from a pie we made. I kept meaning to use it, but never got around to it, so it just sat there waiting patiently for its time to come. Today, I was able to finally come up with a way to use it.
There was some Sweet Potato and Apple Mash left over from last night's dinner. I decided to add an egg to some of it, stir it up real good, and bake it in the pastry-lined ramekin - mini sweet potato pie!
I ended up having to add more sweet potato mash to the egg than would fit in just one 4-oz. ramekin, because otherwise it would have been much too egg-y. So I sprayed another ramekin with cooking spray and poured the rest of the filling into that one. So we ended up with one little sweet potato pie, and one sweet potato custard. I love finding creative uses for leftovers!Directions:
Crack one egg into a small bowl. Add about 1/2 cup leftover sweet potato mash; mix well. Pour into 2 4-oz. ramekins (with or without pie crust). Bake at 425 for about 10-15 minutes, then reduce heat to 350. Bake until a knife inserted near middle comes out clean. The one in the pastry crust took a little longer to bake. Top with a scoop of sweetened sour cream (make this just how it sounds - add sugar to sour cream until it's sweet enough). Serve warm.