Sweet Potato Custard

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.