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West Florida Hospital

Sweet Potato Custard

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Sweet potatoes and bananas combine to make a flavorful low-fat custard made with evaporated skim milk and no added fat.

Nutrition Facts

Serving Size ½ cup
Calories 144
Total Fat 2 g
Saturated Fat less than 1 g
Cholesterol 92 mg *
Sodium 235 mg

*If using egg substitutes, cholesterol will be lower.

Servings and Times

Servings 6

Ingredients and Preparation

Ingredients Measures
Mashed cooked sweet potato 1 cup
Mashed banana (about 2 small) ½ cup
Evaporated skim milk 1 cup
Packed brown sugar 2 tablespoons
Beaten egg yolks (or 1/3 cup egg substitute) 2
Salt ½ teaspoon
Nonstick cooking spray as needed  
Raisins ¼ cup
Sugar 1 tablespoon
Ground cinnamon 1 teaspoon


  1. In a medium bowl, stir together sweet potato and banana.
  2. Add milk, blending well.
  3. Add brown sugar, egg yolks, and salt, mixing thoroughly.
  4. Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
  5. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
  6. Bake in a preheated 325ºF oven for 40-45 minutes or until a knife inserted near center comes out clean.