Preheat oven to 325 degrees F.
Coat a 9x6x3-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 (or finely grate by hand).
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, plain or topped with cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 301 (53%)|
|Amt Per Serving||% DV|
|Total Fat 33.4g||45 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 1305.5mg||402 %|
|Sodium 103mg||4 %|
|Potassium 372.4mg||10 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 45.6g|
|Protein 18.6g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 564
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