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Sweet Potato Custard

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

Yield: 6 servings – Serving Size: ½ cup

Source: National Heart, Lung, and Blood Institute: Stay Young at Heart – Cooking the Heart-Healthy Way

INGREDIENTS

• 1 C mashed cooked sweet potato
• ½ 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)
• 2½ tsp salt
• nonstick cooking spray as needed
• ¼ C raisins
• 1 Tbsp sugar
• 1 tsp ground cinnamon

DIRECTIONS

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.