Gingered Sweet Potato Casserole

By Chef Yono Purnomo, Yono’s Restaurant

Serves 8-10

2 large cans sweet potatoes, drained (40 ounces or larger)
3 ounces melted butter
1/2 cup half and half or heavy cream
2 eggs
1/4 cup brown sugar
2 tablespoons kecap manis (Indonesian Sweet Soy)
1 teaspoon grated fresh ginger
1 tablespoon pumpkin pie spice (NO SUBSTITUTIONS)
Salt and pepper to taste

Quick Crumble Topping
1 cup Yellow cake mix
1/2 cup rough ground walnuts or pecans(optional)
1/2 teaspoon cinnamon
1/4 cup graham crumbs (optional)
2 tablespoons melted butter

1. Smash up the potatoes in a large mixer bowl (Don’t even consider starting from scratch with fresh sweet potatoes…I’ve done it and it’s not worth the effort…just as good out of the can)

2. Put everything else in with the mashed sweet potatoes and combine at low-medium speed with a paddle attachment or regular beaters (not a whip). When combined and relatively smooth (some lumps are OK), put it in the casserole dish.

Easy Crumble Topping:
Combine 1 cup of cake mix with everything BUT the melted butter. Pour the melted butter over the cake mix and “fluff” with a fork. You don’t want to combine too much, just enough to make crumbs. Sprinkle on top of the casserole and bake at 350F till topping is golden brown. (If you are baking other things you can pretty much put this in the oven at any temperature to accommodate the other temp. Just pull it out when the crumbles are golden brown.)