Sweet Potato Custard

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. 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