Sweet Potato Custard
Sweet potatoes and bananas combine to make a flavorful low-fat custard made with evaporated skim milk and no added fat
1 cup cooked sweet potato, mashed ½ cup banana (about 2 small), mashed 1 cup evaporated milk, fat-free 2 Tbsp brown sugar, packed 2 egg yolks, beaten, or ⅓ cup egg substitute ½ tsp salt non-stick cooking spray as needed ¼ cup raisins 1 Tbsp sugar 1 tsp ground cinnamon |
- 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 non-stick 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 325º F oven for 40-45 minutes or until a knife inserted near center comes out clean.
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Yield: 6 servings Serving size: ½ cup Each serving provides: Calories: 160 Total fat: 2 g Saturated fat: less than 1 g Cholesterol: 72 g* |
Sodium: 255 mg Fiber: 2 g Protein: 5 g Carbohydrate: 32 g Potassium: 488 mg *If egg substitutes are used, cholesterol will be lower. |
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Reprinted with the permission of the Department of Health and Human Services.
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