Sweet Potato Custard

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


1. In 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 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 preheated 325 ºF oven for 40–45 minutes or until knife inserted near center comes out clean.

Yield: 6 servings
Serving size: 1/2 cup
Each serving provides:
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 substitute,
cholesterol will be lower.