Makes 8 servings
1 pound sweet potatoes, 2 large or 3 small, peeled and cut into chunks
1/2 cup (packed) dark brown sugar
1/2 cup (packed) light brown sugar
3/4 teaspoon salt
2 teaspoons ground ginger
3 tablespoons cornmeal
1 large egg
2 large egg yolks
1 cup heavy or whipping cream
1 tablespoon pure vanilla extract
1. Preheat the oven to 325 degrees F (163 degrees C). Spray a 9x6x3-inch casserole with nonstick cooking spray.
2. Finely chop the sweet potatoes to the texture of large rice in several batches in a food processor with the steel knife using on/off pulses. Mix together the sweet potatoes, brown sugars, salt, ginger and cornmeal in a large mixing bowl. Stir the egg, egg yolks, cream and vanilla into the sweet potato mixture.
3. Pour into the casserole and bake for 15 minutes. Stir from the outside to the middle (see Note). Continue baking and stir again after 10 minutes. Cook until lightly browned and just set, about 40 minutes in all. Can be served hot or at room temperature.
Note: The typical problems of a baked casserole are that the edges tend to overcook and get dry before the center is done. My grandmother minimized the problem by stirring twice during cooking before the custard set firmly. Another solution is to use Bake-Even Strips, which are strips soaked in water that evaporates during cooking to cool the sides of the pan.
From CookWise
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