Ingredients for Sweet Potato Custard
- 1 ½ cups cooked and mashed sweet potato
- ½ cup mashed ripe banana
- Evaporated Milk
- ⅓ cup packed light brown sugar + 1 tablespoon for topping
- 2 large egg yolks
- Pinch of salt
- Sugar
- Ground Cinnamon
- Raisins
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How to Make Sweet Potato Custard
- Preheat oven to 300°F (150°C).
- In a large bowl, mash 1 ½ cups cooked sweet potato until smooth.
- Add ½ cup mashed ripe banana and mix well.
- Pour in 1 cup of milk (whole milk recommended) and blend until completely smooth and creamy.
- Whisk in ⅓ cup packed light brown sugar, 2 large egg yolks, and a pinch of salt until thoroughly combined.
- Lightly grease a 1-quart baking dish or casserole.
- Pour the sweet potato mixture into the prepared baking dish.
- In a small bowl, combine 1 tablespoon brown sugar and ½ teaspoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the top of the custard.
- Bake for 45-50 minutes, or until a knife inserted near the center comes out clean. The custard should be set but still slightly jiggly in the center.
- Let cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
36g
Fat
12g
Carbs
6g
