Rice Cooker Sweet Potato Pudding - cooking recipe

Ingredients

1 1/4 cups cooked sweet potatoes
1/3 cup sugar
1/2 cup light cream
2 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon clove
1/8 teaspoon salt
1 cup water
1 cup apple cider

Preparation

Puree 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.