Sweet Potato Custard

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

1 cup cooked sweet potato, mashed
½ cup banana (about 2 small), mashed
1 cup evaporated milk, fat-free
2 Tbsp brown sugar, packed
2 egg yolks, beaten, or ⅓ cup egg substitute
½ tsp salt
non-stick cooking spray as needed
¼ cup raisins
1 Tbsp sugar
1 tsp ground cinnamon

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