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Snow Day Sweet Potato Custard
Source: The following recipe from Down Home Healthy, Family Recipes of Black American Chefs Leah Chase and Johnny Rivers, National Cancer Institute, NIH Publication No. 94-3408 (April 1994), was contributed by Marilyn Helton.

Chef Johnny Rivers says: "Vegetables are so versatile. You'll see what I mean when you try this sweet potato custard."

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 97.8
Total Carbs 21.3 g
Dietary Fiber 1.6 g
Sugars 14.4 g
Total Fat 0.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 272.4 mg
Protein 3.4 g
Sodium 262.5 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. 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.
  2. 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. Bake in a preheated 300¡F oven for 45 to 50 minutes, or until a knife inserted near center comes out clean.

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