Prep: 10 min Bake: 1 hr
Cost per Serving: 43 cents

Atlanta food scientist Shirley O. Corriher says, "This 
is my grandmother's recipe and it
reflects a traditional way of preparing sweet potatoes 
that was popular among her
mother's generation." The potatoes are grated raw 
(we used a food processor) and baked
as a custard, with ginger as the predominant flavor.

Planning Tip: The pudding can be made up to two days 
ahead. To reheat, cover and bake
in a 325 F oven 35 minutes. Serve hot or at room temperature.

Cook's Tip: To keep the edges from getting overcooked 
before the center is done, stir
twice before the custard sets.

 2 pounds sweet potatoes (3 large), peeled and cut in 
 1 cup packed dark-brown sugar
 1 cup packed light-brown sugar
 1 1/2 teaspoons salt
 1 tablespoon plus 1 teaspoon ground ginger
 6 tablespoons yellow cornmeal
 2 large eggs
 Yolks from 4 large eggs
 2 tablespoons vanilla extract
 2 cups heavy cream or evaporated milk (not skimmed), 
see Note

1. Heat oven to 325 F. Grease a 2 1/2- to 3-quart, 2 
1/2- to 3-inch-deep baking dish.
2. In food processor, finely chop sweet potatoes in 
batches (you should have about 6
cups). Scrape into a large bowl.
3. Put remaining ingredients, except 1 cup of the cream, 
into food processor and process
until blended.
4. Pour over sweet potatoes. Add remaining cup of heavy 
cream and stir until well
blended. Pour into prepared baking dish.
5. Bake 20 minutes, then stir mixture near edge to the 
middle. Bake 15 minutes longer,
then stir again. Bake 25 to 30 minutes longer, until 
top is lightly browned and custard is
firm. Serve hot or at room temperature.

* Serves 12. Per serving: 388 cal, 4 g pro, 54 g car, 
18 g fat, 161 mg chol, 324 mg sod.
Exchanges: 1 starch/bread, 2 2/3 fruit, 3 1/2 fat

NOTE If you use evaporated milk instead of heavy cream, 
you save 80 calories and
almost 12 grams fat per serving.

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