Sweet Potato Custard

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


  • 1 C mashed cooked sweet potato
  • 1/2 C mashed banana (about 2 small)
  • 1 C evaporated skim milk
  • 2 Tbsp packed brown sugar
  • 2 beaten egg yolks (or 1/3 cup egg substitute)
  • 1/2 tsp salt
  • as needed nonstick cooking spray
  • 1/4 C raisins
  • 1 Tbsp sugar
  • 1 tsp ground cinnamon


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 325º F oven for 40-45 minutes or until a knife inserted near center comes out clean.

Yield: 6 servings--Serving Size: 1/2 cup

Each serving provides: 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.


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