Recipe by: Lisa Prince
NORTH CAROLINA SWEET POTATO SPOON BREAD
This recipe is by Ben Barker, Magnolia Grill, in Durham, North Carolina. The Magnolia Grill, once a health food grocery, is known for its extensive, creative and flavorful American regional cuisine.
Servings: 12
Cook Time: Prep Time: 30 minutes; Total Time: 2 hour
Meal Type: Side Dish
NC Ingredients: Sweet Potatoes, Dairy, Eggs
Ingredients
Lisa's Notes:
Directions
Bake sweet potato in center of 325˚F oven until tender, about 1 hour. Peel and purée the baked sweet potato until it is smooth. Set aside.
Butter a 9 X 13 shallow baking dish. Heat milk, half & half, salt and sugar in a heavy saucepan over medium heat. When small bubbles appear around the edge, slowly whisk in cornmeal and flour, stirring constantly. Continue to stir as mixture cooks and thickens. When smooth and creamy, remove from heat and stir in butter until completely melted and combined.
In a medium bowl, beat yolks and cream together until lightened in color. Gradually add to cornmeal mixture. Add 3/4-cup sweet potato puree. Add salt to taste, if desired. Recipe can be made ahead to this point.
Preheat oven to 350˚F. Beat egg whites and fold into cornmeal mixture. Spread into prepared dish. Bake until puffy, golden brown and just set, about 30 to 35 minutes.
Lisa's Note:
This dish comes out beautifully. After making it, here are a few adjustments I suggest if you would like the dish to be a little sweeter with a stronger sweet potato flavor.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.