Sweet Potato Custard

Sweet potatoes and bananas combine to make this flavorful, lowfat custard.

1 c sweet potato, cooked, mashed

1/2 c banana (about 2 small), mashed

1 c evaporated skim milk

2 Tbsp packed brown sugar

2 egg yolks (or 1/3 cup 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.
Add milk, blending well.
2. Add brown sugar, egg yolks, and salt, mixing thoroughly.
3. Spray 1-quart casserole with nonstick cooking spray.
Transfer sweet potato mixture to casserole dish.
4. Combine raisins, sugar, and cinnamon. Sprinkle over
top of sweet potato mixture.
5. Bake in preheated 325º F 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