Sweet Potato Spoon Custard
Published December 22, 1990
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup mashed, cooked sweet potatoes (about 2 whole sweet potatoes)
2 small bananas, mashed
1 cup milk
2 tablespoons brown sugar
½ teaspoon salt
2 egg yolks, beaten
3 tablespoons seedless raisins
1 teaspoon butter for the pan
Nutritional analysis per serving (6 to 8 servings)
16 grams carbs; 41 milligrams cholesterol; 89 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 1 gram fiber; 171 milligrams sodium; 2 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees.
- Step 2
In a large bowl, combine the sweet potatoes and bananas. Add the milk and blend until smooth. Add the brown sugar, salt, egg yolks and raisins. Mix well and pour into a well-greased 1-quart casserole.
- Step 3
Place the casserole in a large baking pan. Add boiling water until it reaches halfway up the side of the casserole. Bake for 45 minutes, or until the custard is firm and golden brown.
Private Notes
Comments
I’m not sure what the person did he said this is Greg Grady, but it definitely is not. Just make sure you do a very good job of pulling sweet potatoes so they’re very soft, and use bananas that are over ripe. Half the sugar (1 tablespoon instead of two) and you’ll have a lovely dessert
I wouldn't keep it in the office for too long again and I will definitely skip the brown sugar since it was already very sweet with the bananas. It ended up being a sort of sweet potato bars and still nice, but not a custard for sure.
I found the texture a little gritty, made it for my toddler and she didn’t love it either.