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  

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 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. 

Source:  http://www.nhlbi.nih.gov/health/public/heart/other/syah/swpotcus.htm