Sweet Potato Custard - cooking recipe

Ingredients

1 1/2 c. cooked sweet potatoes
1/2 c. white sugar
1/3 c. light brown sugar
4 Tbsp. melted butter
1/2 c. evaporated milk
1 large egg
5 Tbsp. French vanilla instant pudding mix
1 Tbsp. vanilla

Preparation

Beat sweet potatoes with mixer until smooth. Add remaining ingredients and beat well.
Pour into a 9-inch crust (unbaked) and bake at 450\u00b0 for 10 minutes.
Lower temperature to 350\u00b0 and bake for 30 minutes.