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Sweet potato custard

Sweet potato custard muffin 
Nonstick baking spray
1/2 cup mashed sweet potatoes (about 1/2 medium potato)
( can substitute with cooked mashed winter squash )
1 small ripe banana
1/2 soy milk or nonfat skim milk			
2 tablespoon brown sugar or substitute		
1/4 teaspoon salt
2 egg white
2 tablespoons raisins or currants
Cinnamon and spices to suite your taste
Preheat the oven to 300°. Coat 5 cups of a standard muffin tin with nonstick
baking spray. Put sweet potatoes, banana, milk, sugar, salt and egg whites
in the bowl of a food processor and process until pureed. Stir in the
Divide mixture evenly into muffin cups. Bake 45 minutes. Unmold and serve
cool or cold. Serves 5. 

(From Jenifer Lang Cooks for Kids by Jenifer Lang, Crown, $10). 
Per serving: 90 calories, 2 g. protein, 17 g. carbohydrates, 46 mg.
cholesterol, 152 mg. sodium.

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