| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
St. Louis |
Post2 |
8 |
servings |
INGREDIENTS
|
|
Nonstick cooking spray |
| 1 |
lb |
Sweet potatoes – (2 large or 3 small); peeled, and |
|
|
Cut in chunks |
| 1/2 |
c |
Dark brown sugar -; (packed) |
| 1/2 |
c |
Light brown sugar; (packed) |
| 3/4 |
ts |
Salt |
| 2 |
ts |
Ground ginger |
| 3 |
tb |
Cornmeal |
| 1 |
lg |
Egg |
| 2 |
lg |
Egg yolks |
| 1 |
c |
Heavy cream |
| 1 |
tb |
Vanilla |
INSTRUCTIONS
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 minutes. Stir from outside to middle. Bake 10 minutes longer;
stir again. Bake until lightly browned and just set, about 15 to 25 minutes
longer (for a total of about 40 to 50 minutes). Serve hot or at room
temperature. Yield: 8 servings.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Shirley O. Corriher
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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