Sweet Potato Custard

Source: Leah Chase, New Orleans
Servings: 6

1 cup mashed cooked sweet potatoSweet Potato Custard
½ cup mashed banana (about 2 small)
2 cups evaporated skim milk
2 tbsp packed brown sugar
2 beaten egg yolks (or 1/3 cup egg substitute)
½ tsp salt
¼ cup raisins
1 tbsp sugar
1 tsp ground cinnamon
Nonstick spray coating


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 spray coating. Transfer sweet potato mixture to casserole.

Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture. Bake in a preheated 300 degree oven for 45 to 50 minutes or until a knife inserted near center comes out clean.

Per serving: Calories 144, Ssodium 235mg, Total Fat 2g, Dietary Fiber 1.4g, Saturated Fat 0.7g, Carbohydrates 20g, Cholesterol 92mg, Protein 6g

If made with egg substitute, the amount of cholesterol will be lower


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