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Custard, Yam/Sweet Potato (D, KLP, TNT)
Serves: 6

1 cup sweet potato (yam), cooked, mashed
1/2 cup bananas (about 2 small), mashed
1 cup evaporated skim milk
2 tbsp. brown sugar, packed
2 beaten egg yolks or 1/3 cup egg substitute
1/2 tsp. salt
1/4 cup raisins
1 tbsp. sugar
1 tsp. cinnamon, ground

Pre-heat oven to 325°F.

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 for 40 to 45 minutes or until a knife inserted near center comes out clean.

Posted by Judith Sobel

Nutritional Info Per 1/2-cup Serving: Calories: 150.2; Fat: 5.3g; Carbohydrates: 21.8g; Protein: 4.4g