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Sweet potatoes and bananas make this lowfat custard a dessert-lover’s delight.
Yield: 6 servings



    · 1 cup sweet potato, cooked, mashed
    · 1/2 cup (about 2) small bananas, mashed
    · 1 cup evaporated skim milk
    · 2 Tbsp brown sugar, packed
    · 2 egg yolks (or 1/3 cup egg substitute*), beaten
    · 1/2 tsp salt
    · 1/4 cup raisins
    · 1 Tbsp sugar
    · 1 tsp ground cinnamon
    · as needed nonstick cooking spray


1. In medium bowl, stir together sweet potato and banana.

2. Add milk, blending well.

3. Add brown sugar, egg yolks, and salt, mixing thoroughly.

4. Spray 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.

5. Combine raisins, sugar, and cinnamon. Sprinkle over top of sweet potato mixture.

6. Bake in preheated 325 ºF oven for 40–45 minutes or until knife inserted near center comes out clean.


    Serving size: 1/2 cup - Each serving provides:
    Calories: 160
    Total fat: 2 g
    Saturated fat: 1 g
    Cholesterol: 72 mg*
    Sodium: 255 mg
    Total fiber : 2 g
    Protein: 5 g
    Carbohydrates: 32 g
    Potassium: 488 mg
    *If using egg substitute, cholesterol will be lower.

National Institutes of Health
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute



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