Sweet Potato Custard
1 cup mashed, cooked sweet potato
1/2 cup mashed banana (about 2 small ones)
1 cup evaporated skim milk
2 TBS packed brown sugar or 3 Splenda packs.
2 beaten egg yolks or 1/3rd cup egg substitute.
1/2 tsp salt
1/4 cup dried currants or raisins
1 TBS sugar or splenda
1 tsp ground cinnamon
Preheat your oven to 325 degrees.
In a medium bowl stir together the sweet potato and banana.
Add the milk and blend well.
Add brown sugar, egg yolks and salt, mixing throughly.
Spray a one quart casserole with cooking oil.
Transfer the mixture to the casserole.
Combine currants, sugar and cinnamon and sprinkle over the the top.
Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean.
Pairs Well With
Sweet Potatoes and Bananas combine to give this custard a lot of flavor and no added fat.
This is a very low fat dessert that has flavor and texture without guilt.