Zutaten für Golden Sweet Potato Spoon Bread
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Zubereitung von Golden Sweet Potato Spoon Bread
- Bake a large sweet potato (about 1 pound) in the center of a 325°F (160°C) oven until tender, about 1 hour. Allow to cool slightly.
- Peel the sweet potato and puree until completely smooth using a food processor or potato masher.
- Set aside 3/4 cup of the sweet potato puree; reserve the remaining puree for another use.
- Butter a 12-cup shallow casserole dish.
- In a heavy saucepan, heat the milk, half and half, salt, and sugar over medium heat.
- When small bubbles appear around the edge, slowly whisk in the cornmeal and flour, stirring constantly to prevent lumps.
- Continue to stir as the mixture cooks and thickens, about 5-7 minutes, until it forms a smooth, creamy consistency.
- Remove from heat and stir in the melted butter until completely combined.
- In a medium bowl, beat the egg yolks and heavy cream together until light and fluffy.
- Gradually whisk the egg yolk mixture into the warm cornmeal mixture.
- Stir in the reserved 3/4 cup of sweet potato puree.
- Add additional salt to taste, if desired.
- The recipe can be made ahead up to this point. Cover and refrigerate until ready to bake.
- Preheat oven to 350°F (175°C).
- In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the cornmeal mixture.
- Pour the batter into the prepared casserole dish and spread evenly.
- Bake for 30-35 minutes, or until the spoon bread is puffed, golden brown, and set in the center.
- Let cool slightly before serving. Makes 12-14 servings.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
7g
Fat
51g
Carbs
6g
