Sweet Potato And Grits Spoonbread Food

SWEET POTATO AND GRITS SPOONBREAD

Steps:

• Sweet potatoes: Place the sweet potato chunks in a large pot and cover with water; add 1 1/2 teaspoons of salt. Bring to a boil over high heat, then reduce the heat to medium-low and cook for about 10 minutes or until the potatoes can be easily pierced with a fork. Drain and puree using a food mill or ricer held over a large mixing bowl. Fold in the remaining teaspoon of salt, then the white pepper, nutmeg, cinnamon and maple syrup. Set aside. Grits: Combine the water and garlic in a medium, heavy-bottomed pot; bring to a boil over high heat, then add the butter, salt and cayenne pepper. Gradually whisk in the grits; return to a boil, then reduce the heat to medium-low or low and cook, uncovered, for about 30 minutes, stirring occasionally, until the grits look creamy but individual grains are still apparent. Remove from the heat and fold in the cream until thoroughly combined. (At this point, the mixture can be cooled to tepid, then transferred to an airtight container and refrigerated for up to 1 day, until you are ready to assemble the dish.) Preheat oven to 400 degrees. Lightly grease a 9-by-13-inch casserole dish with nonstick cooking oil spray. Combine sweet potato puree with grits. Add the egg yolks and mix well. Set aside. Assemble: Beat egg whites until soft peaks form; gently fold into the sweet potato puree-grits mixture (some streaks of white may remain). Spread the lightened mixture in the prepared casserole, creating some swirls on top. Bake for about 35 minutes or until it has just set and the top is lightly browned. Serve hot or warm. MAKE AHEAD: The sweet potato-grits mixture can be made 1 day in advance, then covered and refrigerated. Let stand at room temperature for 30 minutes before assembling the dish for baking.