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."
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.
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.