Sweet Potato Custard

By: Mi Ae Lipe
Posted on: 08/29/2015

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

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Course Breakfast, Desserts
Cuisine American, Comfort Food, Gluten-free, Vegetarian
Servings 6


  • 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


  • 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.


— Health.gov
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Sweet Potato Custard


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