This is a time intensive recipe. I don't know if my oven is getting hot enough (got to get it checked) but I started this recipe when I got home from work and it wasn't done by 8 pm. By that time I was sooo hungry. I thought it was a decent side dish, but a bit bland. Others in the house thought it was great. I think I just like more complex flavors in a dish. Enjoy! (And yes, its gluten free!)
Sweet Potato Spoon Bread
Adapted from Better Homes and Gardens
4 Tbs of butter
1 lb of sweet potatoes, roasted and mashed
1 Tbs of fresh thyme
1 Tbs of fresh rosemary
2 Tbs brown sugar
2 tsp coarse sea salt
1 tsp ground black pepper
1 cup finely ground cornmeal
4 eggs, separated
2 tsp baking soda
After roasting sweet potatoes, reduce oven temp to 350 degrees. In a pot, combine milk, rosemary and thyme, sugar, salt and pepper on medium heat. Let boil. Then slowly whisk cornmeal into milk mixture. Keep stirring until the mixture is thick and pulls away from sides of pot. Take it off heat and put in a large bowl. Let cool for 3 minutes. Add potatoes, egg yolks, 3 Tbs of butter, baking powder and stir to mix together ingredients.
In another large bowl, beat the egg whites with an electric mixture until soft peaks form. Fold the whites into the potato mixture, so you can see white swirls. Put the final mixture in a dish that has been greased with the remaining 1 Tbs of butter.
Bake for 35 to 20 minutes until the internal temperature is 165 F. If you would like a little browning on the top, you may have to put under hot broiler for 2 minutes. Edges will be firm but the inside will be a little soft. Take out of oven and let sit for 10 minutes. Best when served warm.