Sweet Potato Custard
1 C. mashed, cooked sweet potato
1/2 C. mashed banana
1 C. evaporated skim milk
2 T. packed brown sugar
2 beaten egg yolks – (or 1/3 cup egg substitute)
1/2 t. salt
Nonstick spray coating
1/4 C. raisins
1 T. granulated sugar
1 t. 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 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 the center comes out clean.
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