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Sweet Potato Custard
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.

Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 143.4
Total Carbs 29.5 g
Dietary Fiber 2.3 g
Sugars 20.0 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 442.8 mg
Protein 5.4 g
Sodium 301.2 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs , 1 Starch , 1/2 Lean Meat
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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8 oz  sweet potatoes
0 1/2 cup  fresh mashed banana
1 cup  Milk, evaporated, nonfat/skim
0.3333 cup  liquid egg substitute
2 tbsp  packed brown sugar
0 1/2 tsp  salt
0 1/4 cup  seedless raisins
1 tbsp  sugar
1 tsp  ground cinnamon
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.

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