Sweet Potato Custard

February 25 00:00 2002 Print This Article
Sweet Potato Custard

Yield: 6 servings

Sweet potatoes and bananas combine to make a flavorful low fat custard made with evaporated skim milk and no added fat.


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


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

    Serving Size: 1/2 cup

    Nutritional Information Per Serving:
    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.

Source: NHBLI

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