Sweet potatoes and bananas make this low-fat custard a dessert-lovers delight. The recipe is courtesy Heart Health.
- 236.59 ml sweet potato, cooked, mashed
- 118.29 ml banana, mashed
- 236.59 ml evaporated skim milk
- 29.58 ml brown sugar, packed
- 2 egg yolks, beaten (or 1/3 cup egg substitute)
- 2.46 ml salt
- 59.14 ml raisins
- 14.79 ml sugar or 14.79 ml Splenda sugar substitute
- 4.92 ml ground cinnamon
- nonstick cooking spray, as needed
- Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
- In a medium bowl, stir together sweet potato and banana; add milk blending well.
- Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
- Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
- Bake 40 to 45 minutes or until knife inserted near center comes out clean.
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!
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.