4 Reviews

Yum! What more can I say? We all enjoyed these (made 6 individual custard pots) - although I much prefered it cold, the 'boys' liked it hot & cold! I used a whole egg, 2 tabs sugar (brown sugar/splenda mix), and will definately be making these again! Thanks Barb!

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Tina and Dave March 03, 2009

I am familiar with this recipe from the New York Times Natural Foods Cookbook, 1971 (minus the sugar and egg substitute options, of course). It is a good one! To my taste, the banana and potato are plenty sweet and tasty, so I don't normally add sugar, cinammon, or the raisins. I often substitue one whole egg for the two yolks, for convenience. Any form of milk seems to work fine (such as regular skim or whole). This can be made as one large casserole or individual servings; either way, it reheats well after being refrigerated.

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realbirdlady March 29, 2008

Delicious!!!

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Chef pama56 October 17, 2007

Creamy, lightly sweet dessert. I used skim milk instead of the evaporated milk and the egg substitute and Splenda. Reduced the recipe to serve 2 and baked in individual custard cups reducing the cooking time to 20 minutes. Sprinkled the bottom of cups with the raisins, mixed the custard in the Vita-Mix and poured into the cups. Excellent!

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PaulaG April 19, 2005
Sweet Potato Custard