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Nutritional Info
  • Amount Per Serving
  • Calories: 150.2
  • Total Fat: 5.3 g
  • Cholesterol: 50.3 mg
  • Sodium: 138.1 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Sweet Potato Custard calories by ingredient
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Sweet Potato Custard


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Sweet Potato Custard RECIPE

Introduction

Sweet potatoes and bananas combine to make a flavorful low fat custard. Sweet potatoes and bananas combine to make a flavorful low fat custard.

Ingredients

    • 1 cup mashed cooked sweet potato
    • 1/2 cup mashed banana (about 2 small)
    • 1 cup evaporated skim milk
    • 2 tablespoons packed brown sugar
    • 2 beaten egg yolks (or 1/3 cup egg substitute)
    • 1/2 teaspoon salt
    • as needed nonstick cooking spray
    • 1/4 cup raisins
    • 1 tablespoon sugar
    • 1 teaspoon ground cinnamon

Directions

1. In a medium bowl, stir together sweet potato and banana.



2. Add milk, blending well.



3. Add brown sugar, egg yolks, and salt, mixing thoroughly.



4. Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.



5. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.



6. Bake in a preheated 325 F oven for 40-45 minutes or until a knife inserted near center comes out clean.



Yield: 6 servings--Serving Size: 1/2 cup





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Member Ratings For This Recipe


  • Incredible!
    20 of 21 people found this review helpful
    I'm eating it right now. I left out the brown sugar and added one little packet of stevia and 3/4c. of soy milk and it was perfect. I used egg white only . I added half the raisins and a little cinnamon on top. It is delicious. - 2/18/09

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  • Incredible!
    20 of 20 people found this review helpful
    I made this again without white sugar or salt and used egg whites instead of yolks. I cut the milk to 3/4 cup. It cut the cals by almost 1/2 and the fat down to 0.3 g. It tasted just as wonderful!!! YUMMY! I don't feel so guilty eating two servings! - 1/25/08

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  • Incredible!
    14 of 14 people found this review helpful
    This was delicious - I added walnuts, vanilla abstract and left out the rasins. Big hit in my house!! - 8/28/08

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  • Very Good
    13 of 13 people found this review helpful
    I have added rice to this recipe and turned it into Baked Sweet Potato Rice Pudding. Very good. - 8/28/08

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  • Incredible!
    13 of 13 people found this review helpful
    I am a sweetpotato enthusiast & enjoy custard. This makes a great breakfast or snack. I ve made it w/out banana, substituted milk for the evaporated, used whole eggs, & sugar substitute. Tastes great everytime! Also works well in microwave. Did you know you can microwave sweet potatoes? Saves time. - 3/17/07

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  • Incredible!
    10 of 10 people found this review helpful
    This was absolutely delicious. Very nutritious as well. Eggwhites and less sugar would lower the calories. Actually, I bet you could cut the sugar in half or eliminate it altogether. It's just on the edge of being too sweet, and both the bananas and sweet potato have enough sugar on their own. - 11/12/07

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  • Very Good
    8 of 8 people found this review helpful
    My grandkids love it more than their mom's SP & Marshmellows. Instead of Brown sugar I used 1 Tbsp Bakeing Splenda, 1 Tbsp of Black Strap Molasses, & 1 tsp of Knox gelatin. - 4/23/09

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  • Incredible!
    6 of 6 people found this review helpful
    Love sweet potatoes AND pumpkin both. Used 1/2 the sugar and no salt. Added a dash of nutmeg and mixed the spices in potato mixture--not on top; sprinkled finely chopped pecans and craisins on top. Added dash of nutmeg and cloves to pumpkin mixture with walnuts on top. Either way, it's delicious. - 7/6/10

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  • Incredible!
    6 of 6 people found this review helpful
    I made this tonight in a muffin pan without the toppings (just forgot...duh). My 3 year old son thought it was cake and loved it. And he doesn't even eat vegetables, ever! Will make this again soon and might try to mix some broccoli in with it... - 2/5/09

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  • Incredible!
    6 of 6 people found this review helpful
    As I'm typing this, I have this baking in the oven. I'm going CRAZY with anticipation in waiting to try it. If it tastes half as good as it's smelling, it's going to be a real treat for us all here!!!! - 1/7/09

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  • Incredible!
    5 of 5 people found this review helpful
    it was really, really good! i made it just the way it is listed and ended up having to cook it for a good 20 minutes longer. i am going to make it with pumpkin instead next time, can't wait! - 6/12/09

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  • Good
    4 of 4 people found this review helpful
    Tried w/ egg substitute and a little less 2% milk (forgot to buy evap. :) It has potential, but seemed bland to me. Next time, I think I'll add more cinnamon and mix it in directly. It was good reheated with extra cinnamon and a little bit of smart balance or neufatchel(?) cheese mixed in. - 6/21/10

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  • Very Good
    4 of 4 people found this review helpful
    This was quite good. I goofed getting the sweet potato ready for inclusion which disrupted the texture, so I think it is actually better than it turned out for me. I used two whole eggs and 1 cup skim milk. It was a little bland, so another time I would add spice to the sweet potato-banana portion. - 12/20/09

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  • Incredible!
    4 of 4 people found this review helpful
    This is great. I used Craisins because I had no raisins on hand. It was very good both hot and cold. I will make it often. I loved the banana taste in the recipe. - 3/25/09

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  • 4 of 5 people found this review helpful
    I will be trying this soon but I will put mine in a pie plate and then cut into 6 and put some sf, ff cool whip on top too!

    Thanks ever so much for this one!

    Donna - 8/28/08

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  • Very Good
    4 of 4 people found this review helpful
    It may be made with some shredded cocconut to add texture and flavor. I will be somewaht more caloric... - 7/27/08

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  • Incredible!
    3 of 3 people found this review helpful
    This Southern gal loves sweet potato pie so naturally she loved this. Next time will add a teaspoon of lemon extract, leave out the white sugar and raisins. - 7/6/10

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  • Incredible!
    3 of 3 people found this review helpful
    This was a little too good! Even though I skipped the sugar on top and did less brown sugar. I wanted to eat the whole thing! - 3/18/10

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  • Incredible!
    3 of 3 people found this review helpful
    Absolutely devine! I used Egg Beaters, Splenda and Milnot (It was all I had). - 1/10/10

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  • Bad
    3 of 4 people found this review helpful
    I am a huge sweet potato lover...but this was just not hitting the right notes for me. I think if the banana were left out it might be better. - 8/28/09

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  • Incredible!
    3 of 3 people found this review helpful
    This is wonderful both with sweet potatoe and pumpkin..
    I have used both,liked the splenda idea will try that also. - 8/28/08

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  • Incredible!
    2 of 3 people found this review helpful
    Tasty and delicious!! - 7/6/10

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  • 2 of 3 people found this review helpful
    I tried this, great tasting. The first time I ate it, it was warm out of the oven. Now it's chilled- should I warm it up or eat it chilled? What do you all like? - 6/2/10

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  • Good
    2 of 2 people found this review helpful
    Family liked it. Didn't rave but liked it enough (and its so easy!) that I'll definitely make it again. - 9/21/09

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  • Bad
    2 of 4 people found this review helpful
    I made this last night. No one in my family could get past the first bite. The combo of banana and sweet potato didn't go together, in my opinion. We love sweet potato and I was very disappointed it didn't turn out. - 6/12/09

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