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Maple Sweet Potato Spoonbread

Maple Sweet Potato
Yield: 10 Servings

Yield: 10 Servings

32 fl oz Milk
1 cup Cornmeal
3 tsp Sugar
1 tsp Kosher salt
1 tsp Baking powder
2 tsp Butter, melted
3 count Eggs, separated
16 oz Simplot RoastWorks®: Roasted Maple Sweet Potatoes 6/2.5lb
Preparation Instructions:
• In a large saucepan, heat 32 fl oz milk over medium heat until bubbles form around sides of pan.
• Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly.
• Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well.
• Whip egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. Gently fold in sweet potatoes.
• Transfer to a greased 2-1/2-qt baking dish. Bake, uncovered, at 350°F in a conventional oven for 40-45 minutes or until puffed and golden brown. Serve immediately.
Products used in this recipe