Owner`s manual
21
1 - 23 oz. can sweet potatoes, drained
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
2 eggs
1 – 14 oz. can sweetened condensed milk
3 tablespoons pecans, chopped
Sweetened whipped cream, optional
Heat oven to 325°F. Spray 6 – 6 oz. custard cups.
Combine all ingredients in Blender Jar except pecans and whipping
cream. Using the BLEND button, blend until smooth. Pour into
prepared cups.
Place in a 9” x 13” pan. Put pan in the oven, carefully pour enough hot
water in pan to come within 1/2” of the top of cups. Be sure not to
splash water into cups. Bake for 30 minutes. Sprinkle tops with pe-
cans. Bake another 20 to 25 minutes or until tops are set. Remove pan
from oven. Using tongs or a pot holder, remove cups from water and
place on a cooling rack. Cool 30 minutes. Serve topped with whipped
cream if desired. Makes 6 servings.