Maple Sweet Potato Spoon Bread & Breasts

Dec 29, 2011

Our house was built in 1889.  Roughly translated, this means no matter what temperature it is outside, inside is ten degrees colder.  So we added a heat system clearly manufactured in hell because its strength and fire is unmatched.  Set at 59 degrees, the house is tropical inside.  As a result, despite the frigid outside a few night ago, I found myself in cotton pajamas bottoms and a tank top.

I went to tuck the 4-year-old in.

I got ready to read to him, he stared for a moment at my tank top and asked,

“How come you’re wearing your breasts tonight?”

Maple Sweet Potato Spoonbread

This is somewhere between a souffle and a comfort food dish - comflee? You can easily sub in mashed squash for the sweet potato - if you do so, increase the syrup to almost double.

15 oz sweet potato, skinned and mashed

1 1/2 cups milk

scant 1/4 cup maple syrup

1 tsp salt

1/2 cup corn meal

4 egg whites, room temperature (whatever that is!)

Oven to 350. Spray small casserole pan (or bread loaf). Place mashed sweet potatoes in a large bowl. Heat milk, syrup, and salt. Once milk is starting to bubble, add cornmeal, stirring well for 2 minutes. Remove from heat. Beat egg whites until stiff peaks form. Fold egg whites into sweet potato. Combine potato and egg white mixture with slightly cooled cornmeal mixture, mixing well but gently. Pour batter into greased pan. Bake for about 30-40 minutes until puffy and cooked. Serve right away or reheat with extra syrup and butter the next morning.