• Sweet Potato Custard

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

    Nutrition Facts

    Serving Size ½ cup
    Calories 144
    Total Fat 2 g
    Saturated Fat less than 1 g
    Cholesterol 92 mg *
    Sodium 235 mg
    *If using egg substitutes, cholesterol will be lower.

    Servings and Times

    Servings 6

    Ingredients and Preparation

    Ingredients Measures
    Mashed cooked sweet potato 1 cup
    Mashed banana (about 2 small) ½ cup
    Evaporated skim milk 1 cup
    Packed brown sugar 2 tablespoons
    Beaten egg yolks (or 1/3 cup egg substitute) 2
    Salt ½ teaspoon
    Nonstick cooking spray as needed  
    Raisins ¼ cup
    Sugar 1 tablespoon
    Ground cinnamon 1 teaspoon
    Directions
    1. In a medium bowl, stir together sweet potato and banana.
    2. Add milk, blending well.
    3. Add brown sugar, egg yolks, and salt, mixing thoroughly.
    4. Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
    5. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
    6. Bake in a preheated 325ºF oven for 40-45 minutes or until a knife inserted near center comes out clean.
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