Sweet Potato Custard
Makes 6 Servings
total fat: 2g
saturated fat: 0.7g
dietary fiber: 1.4g
1 cup cooked, mashed sweet potato
1/2 cup mashed banana (about 2 small)
1 cup evaporated skim milk
2 tablespoons packed brown sugar
2 beaten egg yolks (or 1/3-cup egg substitute)
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon
Non-stick 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.
Spray a 1-quart casserole with non-stick spray coating. Transfer sweet potato mixture to casserole.
Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture. Bake in a preheated 300° F oven for 45 to 50 minutes or until a knife inserted near center comes out clean.
The deep orange color of sweet potatoes is a sign that they are a good source of vitamin A and the antioxidant beta-carotene. Vitamin A and beta-carotene are good for your skin.