Source: Down Home Healthy, Family Recipes of Black American Chefs by Leah Chase and Johnny Rivers

Sweet potato and banana custard topped with raisins and cinnamon.

Servings

8 oz sweet potatoes , cooked and mashed (equal to 1 cup)
0.5 cup fresh mashed banana (about 2 small)
1 cup Milk, evaporated, nonfat/skim
0.33 cup liquid egg substitute (or 2 beaten egg yolks)
2 tbsp packed brown sugar
0.5 tsp salt
0.25 cup seedless raisins
1 tbsp sugar
1 tsp ground cinnamon
1 cooking spray

1 Preheat oven to 300 degrees F.
2 In a medium bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks or egg substitute, and salt, mixing thoroughly.
3 Spray a 1-quart casserole with nonstick spray coating. Transfer sweet potato mixture to casserole. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
4 Bake for 45 to 50 minutes, or until a knife inserted near center comes out clean.