Sweet potato custard

Gluten Free

Your dinner guests will thank you for this heart-healthy dessert.


1 cup mashed, cooked sweet potato
1/2 cup mashed banana (about 2 small ones)
1 cup evaporated skim milk
2 tablespoons packed brown sugar
1/3 cup egg substitute
1/2 teaspoon salt
Nonstick cooking spray, as needed
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon


  1. In a medium bowl, stir together sweet potato and banana.
  2. Add milk, blending well.
  3. Add brown sugar, egg substitute and salt, mixing thoroughly.
  4. Spray a 1-quart casserole with nonstick spray. Transfer sweet potato mixture to a casserole dish.
  5. Combine raisins, sugar and cinnamon. Sprinkle over top of sweet potato mixture.
  6. Bake in a preheated 325 degrees Fahrenheit oven for 40 to 54 minutes or until a knife inserted near the center comes out clean.

First Published: 03/01/2005
Last Reviewed: 01/20/2011

sweet potato custard 1 11