Baked sweet potato custards

I'm now onto count down mode! Only 4 days left till I head off back to rainy Manchester! Although I can't believe how fast these past two years have gone by, I'm pretty excited to start my third and last year at University.

After 2 bloody hard HIIT sessions today, I was really craving for something filling & creamy but not full of calories and this hit the spot! The cinnamon and vanilla give this baked custard a lovely spiced taste and although this sounds very 'starchy and potato-ey', it tastes great!

BAKED SWEET POTATO CUSTARDS
For 4 mini ramekins

• 125 g sweet potato,peeled & cooked till soft
• 120 ml coconut milk (or other type of milk)
• 2 tsp vanilla extract (and/or pod)
• 3 tsp honey (or more)
• 2 eggs
• 0.5 tsp cinnamon

1. Mash up the sweet potato to a smooth paste using the back of a fork. Mix in all the other ingredients, folding until you obtain a shiny and thick custard like batter. 
2. Pour into ramekins. Place the ramekins into a deep baking dish and pour some water around the ramekins. Bake at 170 degrees Celsius for 30 minutes. Refrigerate for at least 30 minutes before eating!:)

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