SWEET POTATO CUSTARD
- 1 cup sweet potato (canned, no salt, no sugar added; or use pumpkin)
- 2 ripe bananas, mashed
- 1 cup evaporated milk
- 2 egg yolks
- 1/3 cup raisins
- 2 tbsp brown sugar (I like coconut palm sugar, but regular works too)
- 1 tsp cinnamon
Preheat oven to 325F.
In a large bowl, combine the sweet potato and banana. Stir in the milk and egg yolks. Transfer mixture into a greased pie dish.
In a small bowl, combine the raisins, sugar and cinnamon. Pour the raisin mixture over the sweet potato mixture. Bake 40-45 minutes. Serve with some whipped cream or cool whip.