This was my mother-in-law’s signature Thanksgiving dish, the dish that changed me into a fan of sweet potatoes.
I’m not sure where it originated, and we have several different versions that she wrote down. Over the years, we tweaked it further, adjusting the seasonings and then giving the whole thing an overhaul to adapt it to our daughter’s food allergies. I think we’ve ended up with a delicious casserole with vaguely Thai flavors. My family gobbles this up, and I hope yours will, too.
Ginger-Sweet Potato Casserole
2 lbs sweet potatoes, grated (about 8 cups)
1/4 cup corn meal
3/4 tsp salt
2 Tbsp Ener-G Egg Replacer beaten with 1/4 c water (or you can substitute two beaten eggs)
3 Tbsp brown sugar
One 13.5 oz can of coconut milk
1 Tbsp vanilla
1 Tbsp grated ginger, or more or less to taste
In a large bowl, combine grated sweet potatoes, corn meal, salt, egg replacer mixed with 1/4 cup water (or substituted eggs), brown sugar, coconut milk, vanilla, and grated ginger.
Pour into an ungreased casserole dish. Bake at 350 degrees for twenty minutes, stir carefully, and bake for one hour more, or until bubbling and hot throughout.
Makes 16 modest servings or 8 generous servings.