Sweet Potato Custard

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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	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

*If using egg substitutes, cholesterol will be lower.

Servings and Times

Servings

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.

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