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.

Serves 6.