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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 C
1/2 C
1 C
2 Tbsp
1/2 tsp
as needed
1/4 C
1 Tbsp
1 tsp
mashed cooked sweet potato
mashed banana (about 2 small)
evaporated skim milk
packed brown sugar
beaten egg yolks (or 1/3 cup egg substitute)
nonstick cooking spray
ground cinnamon


  1. In a medium bowl, stir together sweet potato and banana.
  2. Add milk, blending well.
  3. Add brown sugar, egg yolks, and salt, mixing thoroughly.
  4. Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
  5. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
  6. Bake in a preheated 325º F oven for 40-45 minutes or until a knife inserted near center comes out clean.
Yield: 6 servings--Serving Size: 1/2 cup

Each serving provides:

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.

National Heart, Lung, and Blood Institute

Please feel free to modify these recipes for any dietary needs or special diets.

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