Sweet Potato Custard


1 cup sweet potato, washed, cooked and mashed

1/2 cup banana, mashed

1 cup evaporated skim milk 

2 tablespoons brown sugar, packed

2 egg yolks, beaten

1/4 teaspoon salt

vegetable oil cooking spray

1/4 cup raisins

1 tablespoon sugar

1 teaspoon ground cinnamon

  1. Preheat the oven to 300°F.
  2. In a medium bowl, blend sweet potato, banana, milk, brown sugar, egg yolks, and salt.
  3. Spray a 1-quart casserole dish with vegetable oil cooking spray. 
  4. Combine raisins, sugar, and cinnamon. Sprinkle over top of mixture. 
  5. Bake at until a knife inserted in center comes out clean, about 45-50 minutes.
  • A great way to use left-over sweet potatoes. 
  • Save the egg whites to make scrambled eggs. 
  • Keep custard in the refrigerator. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 240

Fruits and Vegetables:  1/2 cup

Fat: 3 g

Fiber: 3 g

Sodium: 250 mg


This material was developed by the UMass Extension Nutrition Education Program.

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