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 160
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 72 mg *
Sodium 255 mg
Total fiber 2 g
Protein 5 g
Carbohydrates 32 g
Potassium 488 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
  1. Directions
  2. In a medium bowl, stir together sweet potato and banana.
  3. Add milk, blending well.
  4. Add brown sugar, egg yolks, and salt, mixing thoroughly.
  5. Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
  6. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
  7. Bake in a preheated 325ºF oven for 40-45 minutes or until a knife inserted near center comes out clean.

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