Sweet Potato Spoon Custard

Total Time
50 minutes
Rating
3(19)
Comments
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Featured in: Food; Out of Africa

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Ingredients

Yield:6 - 8 servings
  • 1cup mashed, cooked sweet potatoes (about 2 whole sweet potatoes)
  • 2small bananas, mashed
  • 1cup milk
  • 2tablespoons brown sugar
  • ½teaspoon salt
  • 2egg yolks, beaten
  • 3tablespoons seedless raisins
  • 1teaspoon butter for the pan
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

89 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 2 grams protein; 171 milligrams sodium

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

  1. Step 1

    Preheat the oven to 300 degrees.

  2. 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.

  3. 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.

Ratings

3 out of 5
19 user ratings
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Comments

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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.

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Credits

From "Spoonbread and Strawberry Wine" by Norma Jean and Carole Darden, Fawcett

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