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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.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 45 mins 400°F
  • Bake: 35 mins 350°F

Sweet Potato Spoon Bread

Directions

  1. Preheat oven to 400 degrees F. Generously grease a 2-quart souffle or casserole dish with about 1 tablespoon of the butter; set aside.
  2. Wrap potatoes in foil. Bake for 45 to 55 minutes, until soft to the touch. Remove from oven; discard foil. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes.
  3. Reduce oven temperature to 350 degrees F. In a large saucepan, bring milk, thyme, brown sugar, salt, and pepper to a low boil over medium heat. In a slow, steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, for 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 tablespoons butter, and baking powder to cornmeal mixture; stir to thoroughly combine.
  4. In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Leaving obvious swirls of egg white, gently fold egg whites into the potato-cornmeal mixture.
  5. Spoon batter into prepared dish. Bake for 35 to 40 minutes, until internal temperature reaches 165 degrees F. Edges will be firm and the center a bit soft. Remove from oven. Let stand for 10 minutes. Serve warm.

From the Test Kitchen

This recipe can also be made in a 9X13 baking dish, then baked for 30 to 35 minutes, until internal temperature registers 165 degrees F with an instant-read thermometer.

Nutrition Facts (Sweet Potato Spoon Bread)

  • Per serving:
  • 234 kcal cal.,
  • 10 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 127 mg chol.,
  • 576 mg sodium,
  • 28 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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