Products used in this recipe
Maple Sweet Potato Spoonbread
Yield: 10 Servings
Yield: 10 Servings
We've added Simplot RoastWorks® Roasted Maple Sweet Potatoes to traditional spoonbread and the results are undeniably delicious. Grab a spoon!
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Roasted Maple Sweet Potatoes 6/2.5lb | 16 oz. | |
| Milk | 32 fl. oz. | |
| Cornmeal | 1 cup | |
| Sugar | 3 tsp. | |
| Kosher salt | 1 tsp. | |
| Baking powder | 1 tsp. | |
| Butter, melted | 2 tsp. | |
| Eggs, separated | 3 count |
Preparation Instructions:
- 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.
