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.