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 |
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
- In a medium bowl, stir together sweet potato and banana.
- Add milk, blending well.
- Add brown sugar, egg yolks, and salt, mixing thoroughly.
- Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
- Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
- Bake in a preheated 325ºF oven for 40-45 minutes or until a knife inserted near center comes out clean.
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