Sweet Potato Spoonbread
- 4 sweet potatoes
- 3 cups buttermilk
- 1 tablespoon Crown Maple maple syrup
- 6 eggs (separated)
- 6 tablespoons unsalted butter (melted)
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh sage, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 11/2 cups Wild Hive organic fine grind cornmeal
- 11/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3/4 teaspoons salt
Preheat oven to 350° F.
- Peel, cube and boil sweet potatoes until soft.
- Puree the softened sweet potatoes in a food processor until smooth. Set aside.
- Combine rosemary, sage, thyme, cornmeal, baking powder, baking soda and salt in large bowl.
- Warm buttermilk in a saucepan over medium-high heat.
- In a medium bowl, combine sweet potato puree, warm buttermilk, maple syrup, melted butter and egg yolks.
- Stir wet ingredients into the dry ingredients.
- Whip egg whites in separate bowl until they form soft peaks. Fold into mix.
- Spread mix into ungreased 9-inch by 11-inch pan.
- Bake at 350° F for 45 to 50 minutes until firm to touch.
We did a benefit for Sands Ring Homestead a month or so ago, and we were trying to do recipes that were from the period—the 1700s—but a little bit updated. One of the recipes was a Pumpkin spoonbread. I made it for the event, and I thought, “Sweet potatoes would work with this!” This year, I think I’m going to make it instead of stuffing. It was just different enough and lighter and flavorful.