Ingredients Serves 8-10 2 large cans Sweet potatoes DRAINED (40 oz or larger) 3 oz Melted butter 1/2 cup Half and half or heavy cream 2 Eggs 1/4 cup Brown sugar 2 tbsps Kecap Manis (Indonesian Sweet Soy) 1 tsp Grated fresh ginger 1 tbsp Pumpkin pie spice (NO SUBSTITUTIONS) Salt/pepper to taste Quick Crumble Topping 1 cup Yellow cake mix Walnuts or pecans (1/2 cup rough ground) (optional) 1/2 tsp Cinnamon 1/4 cup Graham crumbs (optional) 2 tbsps Melted butter

Method

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 in casserole dish.

3. Easy Crumble Topping:
Combine 1 cup 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.)

Yono's Restaurant, Albany, NY
www.yonos.com