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

8.0
8 oz  sweet potatoes 0.5
0 1/2 cup  fresh mashed banana 1.0
1 cup  Milk, evaporated, nonfat/skim 0.3333
0.3333 cup  liquid egg substitute 2.0
2 tbsp  packed brown sugar 0.5
0 1/2 tsp  salt 0.25
0 1/4 cup  seedless raisins 1.0
1 tbsp  sugar 1.0
1 tsp  ground cinnamon 1.0
1 each  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.