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Ingredients
- Â Â Nonstick cooking spray
- 1 lb Sweet potatoes - (2 large or possibly 3 small) peeled, and
- Â Â cut in chunks
- 1/2 c. Dark brown sugar - (packed)
- 1/2 c. Light brown sugar - (packed)
- 3/4 tsp Salt
- 2 tsp Grnd ginger
- 3 Tbsp. Cornmeal
- 1 lrg Egg
- 2 lrg Egg yolks
- 1 c. Heavy cream
- 1 Tbsp. Vanilla
Directions
- Preheat oven to 325 degrees. Coat a 9- by 6- by 3-inch casserole with cooking spray.
- Finely chop sweet potatoes to texture of large rice in several batches in food processor, pulsing machine on and off. Combine sweet potatoes, brown sugars, salt, ginger and cornmeal in large mixing bowl. Stir in egg, egg yolks, cream and vanilla.
- Transfer to casserole. Bake for 15 min. Stir from outside to middle. Bake 10 min longer; stir again. Bake till lightly browned and just set, about 15 to 25 min longer (for a total of about 40 to 50 min). Serve warm or possibly at room temperature.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 234 | |
| Calories from Fat 66 | 28% |
| Total Fat 7.43g | 9% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 265mg | 11% |
| Potassium 212mg | 6% |
| Total Carbs 39.29g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 28.76g | 19% |
| Protein 2.74g | 4% |
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