Can you really go wrong with sweet potatoes? Seriously!Â When you put those naturally sweet, moist tubers into a dessert, ambrosia is created or in this case, Sweet Potato Custard.Â
A lot of folk associate sweet potatoes with Thanksgiving but for me, it's my go to carbohydrate the day before a long run or race.Â I love the flavor and the nutritional benefits.Â In this recipe, the sweet potato is paired with banana. Does it get any better?!
Posted by Joe Mezz as a lower fat, healthier than most, dessert option
Serves 6 (1/2 cup serving)
- 1 cup mashed cooked sweet potato
- 1/2 cup mashed banana ( about 2 small)
- 1 cup evaporated skim milk
- 2 TBS brown sugar
- 2 beaten eggs yolks (or use 1/3 cup egg substitute)
- 1/2 tsp salt
- non stick cooking spray
- 1/4 cup raisins
- 1 TBS sugar
- 1 tsp ground cinnamon
Preheat the oven to 325 F.Â
In a medium bowl, stir together the sweet potato and banana.Â Add the milk and blend well.Â Add brown sugar, eggs, and salt mixing together thoroughly.
Spray a 1 quart casserole dish with non stick.Â Pour the potato mixture into the casserole dish.
Mix the raisins, sugar and cinnamon and sprinkle on top of potato mixture.
Bake for 40 â€“ 45 minutes or until a knife inserted in the center comes out clean.
Approximate calories per serving:Â 144 with 2 grams of fat.
See those berries? Right from the back yard, fresh.Â Wild berries.Â They're so tiny but so sweet.
Do you have a custard recipe to share?Â