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 |
*If using egg substitutes, cholesterol will be lower.
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.