Sweet potatoes always grace our Thanksgiving table. It’s tradition. And you don’t mess with tradition in the Bennett house. No sirree Bob. My two sassy gals will let me know in a New York minute if I’ve left out, or mistakenly altered, time-honored traditions. It’s almost amusing. Almost.
So, when I mentioned I’d be testing this new sweet potato spoon bread recipe, I had everyone’s attention. That rarely happens. It was nice. All eyes and ears on me. I could see it on their faces. Is Mom really changing the menu for Thanksgiving?
I went out on a limb and thankfully it didn’t break! The spoon bread won the approval of my sometimes tough food critics. The finished dish is light, airy, with a souffle like texture, that’s slightly sweet with a hint of fresh thyme. A lovely addition to our Thanksgiving menu.
I Wish you all a most beautiful and delicious Thanksgiving holiday.
Loads of love, Karista
Sara Foster’s Sweet Potato Spoon Bread
I found this recipe while browsing through a magazine waiting for my Suzie Q at her orthodontist appointment. Score! That was a great afternoon. And to top it off, I adore Sara Foster recipes. Check out her website at www.fostersmarket.com
4 tablespoons (1/2 stick) unsalted butter, melted
2 sweet potatoes (about 1 lb.)
2 1/2 cups milk
1 tablespoon fresh thyme
1 tablespoon light brown sugar
2 teaspoons coarse sea salt
1/2 teaspoon freshly ground black pepper
1 cup finely ground white or yellow cornmeal
4 eggs, separated
2 teaspoons baking powder
Preheat oven to 400 degrees F. Generously grease a 2-quart soufflé or casserole dish with about 1 tablespoon of the butter; set aside
Wrap potatoes in foil. Bake for 45 to 55 minutes, until soft to the touch. Remove from oven; discard foil. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes.
Reduce oven temperature to 350 degrees F. In a large saucepan, bring milk, thyme, brown sugar, salt, and pepper to a low boil over medium heat. In a slow, steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, for 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. Remove from heat; cool slightly. Add potatoes, egg yolks, remaining 3 tablespoons butter, and baking powder to cornmeal mixture; stir to thoroughly combine.
In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Leaving obvious swirls of egg white, gently fold egg whites into the potato-cornmeal mixture.
Spoon batter into prepared dish. Bake for 35 to 40 minutes, until internal temperature reaches 165 degrees F. Edges will be firm and the center a bit soft. Remove from oven. Let stand for 10 minutes. Serve warm.