* Exported from MasterCook *
Spoonbread, Sweet Potato Spoonbread with Smoked Gouda and Poblano Peppers
Recipe By : King Arthur Baking
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Food Processor
Grains Posted
Potatoes Quick Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large sweet potato
2 cups milk -- whole, (454g)
3 tablespoons brown sugar -- light, (43g)
2 teaspoons salt
1/4 teaspoon cayenne pepper
3/4 cup cornmeal -- (99g)
4 tablespoons unsalted butter -- Note 1:
3 large eggs -- separated
1/2 cup heavy cream -- (113g)
2/3 cup Gouda cheese -- grated smoked, (71g)
2/3 cup poblano peppers -- roasted, peeled, diced, (57g)
Spoonbread is a moist, souffle-like side dish from the South. Vivian
Howard, of Chef & the Farmer in North Carolina, shared this wonderful
recipe with us. A little sweet, a little spicy, and a lot delicious,
it's best served right out of the oven at its maximum puffiness.
Note 1: at room temp, cut in pats, (57g)
PREP: 1 hr 40 mins
BAKE: 35 to 40 mins
TOTAL: 2 hrs 20 mins
Bake the sweet potato on a baking sheet in a preheated 375F oven for
1 hour, until easily pierced with a knife. Remove from the oven,
cool, and peel. Purée in a food processor; you should end up with
roughly 1 1/2 cups.
Generously butter a 2-quart baking dish with straight sides. Place a
rack in the center of the oven and preheat to 375F.
In a medium saucepan, heat the milk, sugar, salt, and cayenne until
bubbles form around the edges. Whisk in the cornmeal and cook for
about 2 minutes, stirring constantly, until the mixture thickens and
a thin film coats the bottom of the pan. Remove the thickened mixture
from the heat, and stir in the butter a tablespoon at a time.
In a large bowl, whisk together the egg yolks and heavy cream until
the yolks are fully incorporated and the cream is a uniform pale yellow.
In the bowl of your mixer fitted with the whisk attachment, whip the
egg whites until they form soft peaks.
Once the cornmeal mixture has cooled for at least 5 minutes, whisk
1/3 of it into the egg yolks and cream. Follow up with the remaining
cornmeal mixture to create a pour-able batter. Using a spatula, stir
in the grated cheese, sweet potato purée, and poblano peppers.
Finally, fold in half of the whipped egg whites. Continue with the
remaining whites.
Pour the batter into the prepared baking dish and bake for 35 to 40 minutes.
Store any leftovers covered in the refrigerator for up to 5 days.
Cal 302, Fat 17g, Carb 19g, Sod 732mg, Fiber 5g, Pro 9g
S(Internet address):
https://www.kingarthurbaking.com/recipes/sweet-potato-spoonbread-with-smoked-gouda-and-poblano-peppers-recipe
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Per Serving (excluding unknown items): 283 Calories; 18g Fat (56.8%
calories from fat); 9g Protein; 22g Carbohydrate; 2g Dietary Fiber;
134mg Cholesterol; 677mg Sodium. Exchanges: 1 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 1015