CNYEats A Taste of Utica Sweet Potato Custard

Can you really go wrong with sweet potatoes? Seriously!  When you put those naturally sweet, moist tubers into a dessert, ambrosia is created or in this case, Sweet Potato Custard. 

A lot of folk associate sweet potatoes with Thanksgiving but for me, it’s my go to carbohydrate the day before a long run or race.  I love the flavor and the nutritional benefits.  In this recipe, the sweet potato is paired with banana. Does it get any better?!

Posted by Joe Mezz as a lower fat, healthier than most, dessert option

Serves 6 (1/2 cup serving)

• 1 cup mashed cooked sweet potato
• 1/2 cup mashed banana ( about 2 small)
• 1 cup evaporated skim milk
• 2 TBS brown sugar
• 2 beaten eggs yolks (or use 1/3 cup egg substitute)
• 1/2 tsp salt
• non stick cooking spray
• 1/4 cup raisins
• 1 TBS sugar
• 1 tsp ground cinnamon

Preheat the oven to 325 F. 

In a medium bowl, stir together the sweet potato and banana.  Add the milk and blend well.  Add brown sugar, eggs, and salt mixing together thoroughly.

Spray a 1 quart casserole dish with non stick.  Pour the potato mixture into the casserole dish.

Mix the raisins, sugar and cinnamon and sprinkle on top of potato mixture.

Bake for 40 – 45 minutes or until a knife inserted in the center comes out clean.

Approximate calories per serving:  144 with 2 grams of fat.

See those berries? Right from the back yard, fresh.  Wild berries.  They’re so tiny but so sweet.

Do you have a custard recipe to share?