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Sweet Potato Custard

Source of Recipe

Recipes From Friends 2004
Sweet Potato Custard
Yield: 6 servings

1 C mashed cooked sweet potato
1/2 C mashed banana (about 2 small)
1 C evaporated skim milk
2 Tbsp packed brown sugar
1/3 cup egg substitute � or � 2 egg yolks
1/2 tsp salt
Nonstick cooking spray
1/4 C raisins
1 Tbsp sugar
1 tsp ground cinnamon

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 nonstick cooking spray. Transfer sweet potato mixture to casserole dish.

Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture. Bake in a preheated 325� F oven for 40-45 minutes or until a knife inserted near center comes out clean.

One1/2 cup serving equals: Calories: 144 �Total fat: 2 g (0.5 Saturated fat)�Cholesterol: 21 mg�Sodium: 235 mg