SWEET POTATOES
2 lb Sweet potatoes; peeled, cut
-in 1-inch chunks
2 1/2 ts Salt; divided
1/2 ts Freshly ground white pepper
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
1/2 c Maple syrup
3 Eggs; separated
-GRITS-
3 c Water
1/2 ts Chopped garlic
2 tb Butter
1/2 ts Salt
1 pn Cayenne pepper; optional
1 1/4 c Stone-ground grits
2 tb Heavy cream
Put the sweet potatoes in a large pot; cover with water and 1 1/2 tsp. of
the salt. Bring to a boil, reduce the heat, and simmer until the potatoes
are fork-tender, about 10 minutes. Drain and puree the potatoes in a food
mill or ricer. Fold in the remaining 1 tsp. salt, the white pepper, nutmeg,
cinnamon, and maple syrup. Set aside.
While the potatoes boil, cook the grits. In a medium heavy-based pot, bring
the water and garlic to a boil. Add the butter, salt, and cayenne.
Gradually whisk in the grits. Bring to a boil, reduce the heat, and simmer,
stirring occasionally, until the grits are cooked and creamy and just start
to pull away from the side of the pot, about 30 minutes. Remove from the
heat and fold in the cream.
Heat the oven to 400F. In a large bowl, mix the sweet potato puree with the
grits. Mix in the egg yolks. In a separate bowl, whisk the egg whites until
they form soft peaks; gently fold them into the sweet potatoes. Spread the
mixture in a 9×13-inch casserole and bake until pudding sets and the top is
lightly browned, about 35 minutes.
Cindy’s notes: I used instant grits which cooked in about 5 minutes.
NOTES : From the article “Easy Southern Vegetables Make Holiday Meals
Festive” by Robert Carter (chef at the Peninsula Grill at the Planter’s Inn
in Charleston, South Carolina). Carter’s notes: Technically, spoon bread is
made with cornmeal, but I prefer the texture of this pudding-like dish when
made with coarse, country-style grits. Instant grits and even polenta will
also give the dish good corn flavor and a wonderful texture. If using one
of these substitutions, follow the package directions for cooking times.
Yields
12 Servings