Sweet Potato Spoon Bread

Jean Romero

By
@Jean_Romero

Another twist on sweet potatoes, who doesn't like sweet potatoes? My other recipe "Rosie's Sweet Potatoes" is very good and I am hoping you like this one as well.

Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
25 Min
Cook:
45 Min
Method:
Bake

Ingredients

1/2 stick
melted butter
2 medium
sweet potatoes
2 1/2 c
milk
1 Tbsp
thyme, leaves
1 Tbsp
brown sugar, firmly packed
2 tsp
coarse sea salt
1/2 tsp
black pepper
1 c
corn meal
4 large
eggs, separated
2 tsp
baking powder

Step-By-Step

1Preheat oven to 400*F. Generously grease 2-quart souffle' or casserole with 1 tbsp. butter.
2Wrap potatoes in foil. Bake 45 to 55 minutes until soft to touch. Remove from oven. Discard foil; cool. When cool enough to handle, remove and discard peels. In large bowl mash potatoes.
3Reduce oven to 350*F. In large saucepan, bring milk, thyme, sugar, salt, and pepper to low boil over medium heat. In slow steady stream, whisk cornmeal into milk mixture. Cook, whisking cornmeal, 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. Remove from heat, cool slightly. Add potatoes, egg yolks, remaining 3 tbsp. butter and baking powder to milk mixture; stir to thoroughly mix.
4In large mixing bowl beat egg whites with electric mixture until soft peaks form. Gently fold whites into the potato mixture.
5Spoon batter into prepared dish. Bake 35 to 40 minutes, until internal temperature reaches 165*F. Edges will be firm, and center a little soft. Remove from oven, Let stand 10 minutes. Serve warm

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy