• 1-1/4 cups cooked sweet potatoes
• 1/3 cup sugar
• 1/2 cup light cream
• 2 eggs
• 1/2 tsp. ground cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 1/8 tsp. cloves
• 1/8 tsp. salt
• 1 cup water
• 1 cup apple cider

Purée sweet potatoes in a food processor or blender. Add remaining ingredients, except water, and process until smooth. Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking spray. Fill about 3/4 full with sweet potato mixture. Cover each cup with foil, crimping closed. Place steamer plate in rice cooker and pour in water. Arrange baking cups on steamer plate. Bring water and cider to a boil, cover rice cooker and cook about 20 minutes. Remove cups from cooker using tongs and allow to stand, covered, 5 minutes more. Serve chilled or at room temperature.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 297, fat 11.7g, 35% calories from fat, cholesterol 127mg, protein 5.4g, carbohydrates 44.0g, fiber 2.3g, sugar 37.6g, sodium 121mg, diet points 7.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.5, Bread: 1.2, Lean meat: 0.4, Fat: 2.1, Sugar: 1.0, Very lean meat protein: 0.0

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