I love to try new recipes on family and friends and this one is a WINNER. It came from this year’s December Better Homes and Gardens magazine, but I modified it slightly and used curry instead of thyme. It is not what you think! It is savory, not sweet. Light and fluffy. It is a souffle! And so quick and easy to make when you use the microwave to cook the sweet potato.
NOTE: For perfect consistency, gently fold in egg whites, leaving visible swirls.
Spoon bread is a cross between grits and corn bread, with a lovely dense pudding-like texture.
Prep: 25 minutes; Bake 35 minutes; Stand 10 minutes; Oven 350 degrees F.
- 4 T. unsalted butter (1/2 stick), melted
- 2 medium sweet potatoes (about 1 lb.)
- 2 1/2 c. milk
- 1 T. fresh thyme (or try curry instead)
- 1 T. light brown sugar
- 2 t. coarse sea salt
- 1/2 t. freshly ground black pepper
- 1 c. finely ground white or yellow cornmeal
- 4 large eggs, separated
- 2 t. baking powder
Preheat oven to 350. Generously grease 2-quart souffle or casserole with 1 T. butter.
Cut large sweet potatoes in half. Put in covered glass dish and microwave on the potato setting until soft to touch. Cool. When cool enough to handle, remove and discard peels. In large bow,l mash potatoes.
In large saucepan, bring milk, thyme, sugar, salt, and pepper to a low boil over medium heat. In slow steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, 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 T. butter and baking power to milk mixture; stir to thoroughly mix.
In large mixing bowl, beat egg whites with electric mixer until soft peaks form. Gently fold whites into the potato mixture.
Spoon batter into prepared dish. Bake 35 to 40 minutes, until internal temperature reaches 165 degrees F. Edges will be firm and the center a little soft. Remove from oven. Let stand 10 minutes.
Serve warm. Makes 8 servings