Sweet Potato and Grits Spoon Bread
Adapted from FineCooking.com
Total Steps
3
Ingredients
15
Tools Needed
9
Ingredients
- 2 pound sweet potatoes, peeled, cut in 1-inch chunks
- 2.5 teaspoon kosher salt
- 0.5 teaspoon freshly ground white pepper
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cinnamon
- 0.5 cup maple syrup
- 3 eggs eggs, separated
- 3 cup water
- 0.5 teaspoon chopped garlic
- 1 teaspoon chopped shallot
- 2 tablespoons unsalted butter
- 0.5 teaspoon kosher salt
- pinch cayenne(optional)
- 1.25 cup stone-ground grits
- 2 tablespoons heavy cream
Instructions
Step 1
Put the sweet potatoes in a large pot; cover with water and 1-1/2 teaspoons of the kosher salt. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender. Drain and purée the potatoes in a food mill or ricer. Fold in the remaining 1 teaspoon kosher salt, the white pepper, nutmeg, cinnamon, and maple syrup. Set aside.
Step 2
While the potatoes boil, cook the grits. In a medium pot, bring the water, garlic, and shallot to a boil. Add the butter, 0.5 teaspoon kosher 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. Remove from the heat and fold in the cream.
Step 3
Heat the oven to 400°F. In a large bowl, mix the sweet potato purée 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 dish and bake until pudding sets and the top is lightly browned.