Sweet Potato Custard
Introduction
An interesting but tasty dessert, perfect for a cool evening.
Ingredients
1 cup cooked sweet potatoes, mashed
1/2 cup mashed banana (1 medium)
1 cup evaporated 1% milk
2 tablespoons packed brown sugar
2 egg yolks, beaten
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon
1/2 cup mashed banana (1 medium)
1 cup evaporated 1% milk
2 tablespoons packed brown sugar
2 egg yolks, beaten
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon
Directions
1. In a medium-sized bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks, and salt, mixing thoroughly.
2. Transfer mixture to a non-stick one quart casserole pan (or light oily pan).
3. Combine raisins, sugar and cinnamon; sprinkle over top of sweet potato mixture.
4. Bake in a preheated 300° F oven for 45-50 minutes or until knife inserted near the center comes out clean.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
2. Transfer mixture to a non-stick one quart casserole pan (or light oily pan).
3. Combine raisins, sugar and cinnamon; sprinkle over top of sweet potato mixture.
4. Bake in a preheated 300° F oven for 45-50 minutes or until knife inserted near the center comes out clean.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
Number of Servings: 1