Baked Goods / Desserts / Holiday Recipes / Vegetarian

Sweetheart Custard: A Passionate Potato Affair

The following content is sponsored through a partnership with the Washington State Potato Commission.  All opinions expressed are solely those of Boastful Food LLC.

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sweetheart custard, washington state potato commission, valentines

When I was in middle school, I fell hard for a boy named Nick.  I was about 12, with a mop of black, curly hair and unsophisticated pink-rimmed glasses.  Junior high was bad enough with its puberty-confused adolescent morphing and shameful popularity contests and then I went and got caught in the middle of it all, hormones conspiring to make a mockery of me.  Painfully shy, but ruled by my obsession, I decided to pen my affection for Nick through the course of “Secret Admirer” love letters.  I don’t really remember anymore what I wrote in those letters, I just remember a strange rush and exhilaration overtook me.  I thought I was so clever sliding those crumpled love letters into the top slots of his locker every day, thinking surely he would be flattered someone was showering him with so much attention.  A whole school year passed, until the very last day when I begged a friend to reveal to Nick my secret.  Despite my attempts to clumsily win him over with words, Nick had not even known I existed. When you’re 12, and are cursed with the makings of becoming a hopeless romantic, a blow like that can seem like the end of the world. Fortunately, adolescent catastrophes such as these quickly fade and new obsessions, like the latest and greatest boy bands, make us forget we even had such foolish yearnings once.

Love is always worth taking the risk.  Much like this next recipe.  I know what your thinking, potatoes in a dessert and with beets?  I urge you, for love’s sake, to throw caution to the wind and whip up these sweetheart custards for someone you love this Valentine’s Day.  Did I mention, there’s also whipped cream?  I tried this out on my Valentine who is not a big fan of beets and even he, a lover of most vegetables, was surprised at how I deliciously disguised the flavor.   Potatoes, cream, and the velvety viscosity of sweetened condensed milk make this custard light and airy and a great alternative for those who are the rare but few non-chocoholics.  A sticky and tart beet balsamic syrup playfully drizzled over the custards will make even the staunchest naysayers weak in the knees. Have I tugged at your heartstrings yet? Head on over to the Washington State Potato Commission for the recipe and prepare to be in pure potato bliss.

sweetheart custard, washington state potato commission, valentines

sweetheart custard, washington state potato commission, valentines

10 thoughts on “Sweetheart Custard: A Passionate Potato Affair

    • Thanks, Rae! Yes, beets are often a toss up, but everything else combined really makes it a stellar dessert, especially for those looking for something a little different from chocolate on Valentine’s Day.

  1. I must admit I was skeptical at first but after heading over to Washington potatoes’ site and checking out the complete I see why you are urging people to throw caution to the wind. 🙂

  2. Your young love letters story is so cute! Imagining the difference between a 12 year old girl dreamily penning them and a probably baffled 12 year old boy finding them in his locker had me cracking up.

    What an interesting recipe! I’ve never used beets or potatoes in a dessert before, but the end result is absolutely gorgeous. I love the deep red color of the custard. Totally putting this on my to-try list.

    • Thank you for stopping by and sharing your thoughts. Yes, it was a bit down memory lane to think back to those days:) The recipe is a good one if you want something light and just a hint sweet. Hope you get a chance to try it!

  3. Oh my goodness, this looks absolutely incredible! I picked up a bag of pre-roasted beets last week to make a quinoa salad but haven’t thought up any other uses for it – and your recipe totally fits the bill! What a creative recipe with gorgeous photos. I can’t wait to try this out 🙂

    PS: just discovered your blog and I am so obsessed with your writing and lovely photos. Keep up the amazing work and I can’t wait to see what new recipes you are devising!

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