Sweet Potato Custard

Whenever I make this, my kids think it's a special occasion.  They are thrilled that they get to eat "dessert" with dinner, so I forget to tell them that it's good for them too.

Custard:

1 cup cooked sweet potatoes, mashed

1/2 cup mashed banana

1 cup evaporated milk or buttermilk

1 tablespoon brown sugar

2 eggs

1/2 teaspoon salt

1 teaspoon cinnamon

Topping:

1/4 cup raisins

1 tablespoon sugar

1 teaspoon cinnamon

Combine all ingredients for custard in blender and blend until smooth.  Pour into greased muffin tins (we use silicone muffin cups for easier cleanup) and sprinkle tops with raisins and cinnamon sugar.  Bake at 300 for 45-50 minutes, until knife inserted in center comes out clean and custard starts to pull away from edge of muffin cups.