Sweet Potato Spoon Bread
"Spoonbread -- a pudding-like cornmeal casserole that hails from the early days of the American south -- is an economical accompaniment to any holiday meal. Key to spoonbread success is beating egg whites until nice and fluffy. So be sure to start with room-temperature egg whites; they'll provide about 25 percent more loft and volume than cold egg whites will...."
INGREDIENTS
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4 tablespoon (1/2 stick) unsalted butter, melted
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2 sweet potatoes (about 1 lb.)
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2 1/2 cups milk
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1 tablespoon fresh thyme
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1 tablespoon light brown sugar
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2 teaspoons coarse sea salt
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1/2 teaspoon freshly ground black pepper
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1 cup finely ground white or yellow cornmeal
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4 eggs, separated
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2 teaspoons baking powder
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