Steamed Southern Sweet Potato Custard

1. PROCESS sweet potatoes with 1/4 cup evaporated milk in food processor or blender until smooth. Add remaining milk, brown sugar, eggs, cinnamon, ginger and salt; process until well blended. Pour into ungreased 1-quart souffle dish. cover tightly with foil. Crumple large sheet (about 15x12 inches) of foil; place in bottom of slow cooker. Pour 2 cups water over foil. Make foil handles (see note).

2. TRANSFER dish to slow cooker using foil handles. Cover; cook on high 2 1/2 to 3 hours or until skewer inserted into center comes out clean.

3. Use foil handles to lift dish from slow cooker; transfer to wire rack. Uncover; let stand 30 minutes. Garnish with whipped cream and nutmeg.

Foil Handles: To make foil handles, tear off 3 (18x3-inch) strips of heavy-duty foil. Crisscross the strips so they resemble the spokes of a wheel. Place the dish in the c enter of the strips. Pull the foil strips up and over the dish and place in into the slow cooker. Use foil handles to easily lift the item out again when it is finished cooking.