We’ve been focusing on heart-healthy organic eating this week, so here’s an easy-to-prepare recipe to accompany your favorite entree. Sweet potatoes and bananas combine to make this flavorful low-fat custard.

1 cup sweet potato, cooked and mashed
1/2 cup banana (about 2 small), mashed
1 cup nonfat milk
2 tablespoons packed brown sugar
2 egg yolks (or 1/3 cup egg substitute), beaten
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon sugar
1 tablespoon ground cinnamon
Nonstick cooking spray, as needed

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