Yakhni (Afghani Chicken Soup)
Warm, golden Afghani chicken soup simmered with lentils, turmeric, and fresh cilantro. Comforting, protein-rich Yakhni perfect for cozy, nourishing meals.
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Sweet Potato Custard
Light, comforting custard of sweet potatoes and banana, gently baked with cinnamon and raisins for a naturally sweet, wholesome dessert.
Ingredients:
- 1 cup cooked, mashed sweet potato
- 1/2 cup mashed banana ((about 2 small))
- 1 cup evaporated milk
- 2 tbsp packed brown sugar
- 2 egg yolks (beaten, or 1/3 cup egg substitute)
- 1/2 tsp salt
- nonstick cooking spray
- 1/4 cup raisins
- 1 tbsp sugar
- 1 tsp ground cinnamon
Cuisine(s):
Course(s):
Crop(s):
Instructions:
- Preheat the oven to 325°F.
- Add the milk, blending well. Add the brown sugar, egg yolks, and salt, mixing thoroughly.
- Spread a thin coat of butter in a 1-quart casserole or spray it with nonstick cooking spray. Transfer the sweet potato mixture to the casserole dish.
- Combine the raisins, sugar, and cinnamon; sprinkle over the top of the sweet potato mixture.
- Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
More about Sweet Potato Custard
Sweet potatoes and bananas combine to make a flavorful, low-fat custard made with evaporated skim milk and no added fat.
Posted:
August 29, 2015
Updated:
November 10, 2025
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