Sweet Potato Ginger Spoon Bread |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1/2 cup cornmeal |
12 ounces sweet potatoes |
1 1/2 cups 1% milk |
2 large eggs, separated |
2 extra large egg whites |
2 tablespoons maple syrup |
1 tablespoon fresh grated ginger |
1 teaspoon salt |
Directions:
1. Bake sweet potato until cooked through. Allow to cool slightly, then remove skin and mash well.
2. Bring milk to a simmer on the stove. Whisk in cornmeal and continue whisking as cornmeal cooks, approximately 2 minutes. Remove from heat.
3. Preheat oven to 350°F Spray an 8x8 baking dish with nonstick spray.
4. In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, ginger, salt, and maple syrup.
5. Using an electric mixer, whip egg whites until very stiff peaks form. Stir (do not just fold) half of the egg whites into the potato mixture. GENTLY fold the remaining egg whites into the mixture.
6. Spread mixture into prepared dish and bake for 35 minutes or until set.
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