Maple Sweet Potato Spoonbread

Step 1

Thaw sweet potatoes according to package instructions.

Step 2

Preheat oven to 350˚F.

Step 3

In a large saucepan, heat 32 fl. oz. milk over medium heat until bubbles form around sides of pan.

Step 4

Meanwhile, in a small bowl, combine cornmeal, sugar, and salt. Slowly whisk the 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.

Step 5

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.

Step 6

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-quart baking dish. Bake, uncovered in a conventional oven for 40-45 minutes or until puffed and golden brown. Serve immediately.