Sweet Potato Custard

Sweet potatoes and bananas combine to make a flavorful, low-fat custard made with evaporated skim milk and no added fat.

Sweet Potato Custard

Sweet Potato Custard

  • 1 cup cooked, mashed sweet potato
  • ½ cup mashed banana ((about 2 small))
  • 1 cup evaporated milk
  • 2 tbsp packed brown sugar
  • 2 egg yolks (beaten, or ⅓ cup egg substitute)
  • ½ tsp salt
  • nonstick cooking spray
  • ¼ cup raisins
  • 1 tbsp sugar
  • 1 tsp ground cinnamon
  1. Preheat the oven to 325°F.
  2. Add the milk, blending well. Add the brown sugar, egg yolks, and salt, mixing thoroughly.
  3. 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.
  4. Combine the raisins, sugar, and cinnamon; sprinkle over the top of the sweet potato mixture.
  5. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

— Health.gov

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