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Sweet Potato Ginger Spoon Bread

November 4, 2009

Different people have different barometers when it comes to what constitutes a good recipe.

Some people look for a thumbs-up from their significant others.  Some people grade a recipe based on their picky-8-year-old’s response.  I happen to judge a recipe by how many times I care to eat it in a single day without becoming bored with it.

spoonbread

I made this recipe one night as a side dish for dinner.  The next morning, while running behind, I decided to microwave a portion of this spoon bread for breakfast instead of cooking my usual poached eggs and oatmeal.

And whilst enjoying this unique breakfast, I decided that I might like it for lunch, too, so I packed it up in my lunch box.  It was delicious at lunch, too, by the way.

And when I got home after work, I quickly sought out the remaining portion of the spoon bread for dinner.  And that was that.  In 24 hours all of it was consumed by me.  And only me.  Poor Omnivore misses out again (although he probably wouldn’t agree, being that he thinks he does not like sweet potatoes).

Sweet Potato Ginger Spoon Bread (adapted from WholeLiving Magazine)
1/2 cup cornmeal
12 oz sweet potato
1.5 c 1% milk
2 large eggs, separated
2 extra large egg whites
2 T maple syrup
1 T grated fresh ginger or 1/2 t ginger paste
1 t salt

Bake or steam or boil whole sweet potato until cooked through (use leftover sweet potatoes!).  Remove skin and  mash.  Let cool slightly.  Meanwhile, bring milk to a simmer stove-top.  Whisk in cornmeal and continue whisking as the cornmeal cooks, approximately 2 minutes.  Remove from heat.

Preheat oven to 350*.  Spray an 8×8″ glass baking pan with nonstick spray (I halved the recipe and used a 9×5″ loaf pan).

Stir together mashed potatoes, cornmeal mixture, egg yolks, ginger, salt, and maple syrup in a large bowl.  Using an electric mixer, whip together all egg whites until very stiff peaks are formed.  Stir 1/2 the stiff whites into the mashed potato mixture.  Gently fold in the remaining half.  Spread into casserole dish and bake for 35 minutes, or until set.

spoonbread1

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4 Comments leave one →
  1. November 5, 2009 10:11 pm

    Sweet potato spoon bread is one of my family’s favorite holiday dishes. Granted, your recipe looks a heck of a lot healthier. 🙂 Looks great!

  2. lee malerich permalink
    November 12, 2009 7:39 am

    whilst?

    this looks great, i want this, mama.

  3. lee malerich permalink
    November 20, 2009 8:13 am

    branny, is there a way to print out a single recipe here?? going to do this for thanksgiving—a small way to include you. lovemama

  4. brannyboilsover permalink*
    November 20, 2009 12:15 pm

    Oh you will love this! Hope you have a mixer to beat the eggwhites with — anyway, I guess just copy and paste this recipe, if possible, and print. I don’t have a “print this recipe” option like other foodblogs.

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