Sweet potato and grits spoon bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sweet potatoes; peeled, cut in 1-inch chunks |
| 2½ | teaspoon | Salt; divided |
| ½ | teaspoon | Freshly ground white pepper |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cinnamon |
| ½ | cup | Maple syrup |
| 3 | Eggs; separated | |
| 3 | cups | Water |
| ½ | teaspoon | Chopped garlic |
| 2 | tablespoons | Butter |
| ½ | teaspoon | Salt |
| 1 | pinch | Cayenne pepper; optional |
| 1¼ | cup | Stone-ground grits |
| 2 | tablespoons | Heavy cream |
Directions
SWEET POTATOES
GRITS
Put the sweet potatoes in a large pot; cover with water and 1½ tsp. of the salt. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 10 minutes. Drain and puree the potatoes in a food mill or ricer. Fold in the remaining 1 tsp. salt, the white pepper, nutmeg, cinnamon, and maple syrup. Set aside.
While the potatoes boil, cook the grits. In a medium heavy-based pot, bring the water and garlic to a boil. Add the butter, salt, and cayenne.
Gradually whisk in the grits. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the grits are cooked and creamy and just start to pull away from the side of the pot, about 30 minutes. Remove from the heat and fold in the cream.
Heat the oven to 400F. In a large bowl, mix the sweet potato puree with the grits. Mix in the egg yolks. In a separate bowl, whisk the egg whites until they form soft peaks; gently fold them into the sweet potatoes. Spread the mixture in a 9x13-inch casserole and bake until pudding sets and the top is lightly browned, about 35 minutes.
Cindy's notes: I used instant grits which cooked in about 5 minutes.
NOTES : From the article "Easy Southern Vegetables Make Holiday Meals Festive" by Robert Carter (chef at the Peninsula Grill at the Planter's Inn in Charleston, South Carolina). Carter's notes: Technically, spoon bread is made with cornmeal, but I prefer the texture of this pudding-like dish when made with coarse, country-style grits. Instant grits and even polenta will also give the dish good corn flavor and a wonderful texture. If using one of these substitutions, follow the package directions for cooking times.
Recipe by: Fine Cooking, Dec 97/Jan 98 Posted to MC-Recipe Digest V1 #931 by DarlingCL@... on Nov 29, 1997