Recipe: Magnolia Grill Sweet Potato Spoonbread

SWEET POTATO SPOONBREAD

This recipe is by Ben Barker, Magnolia Grill, in Durham, North Carolina. "Not afraid of flavor" is the motto for Chef Ben Barker and the Magnolia Grill. Chef Barker, a James Beard Award of Excellence winner, uses the freshest local ingredients to create masterful dishes. The Magnolia Grill, once a health food grocery, is known for its extensive, creative and flavorful American regional cuisine.

1 large sweet potato
2 1/2 cups milk
2 cups half & half
1 tablespoon salt
3 teaspoons sugar
1 cup cornmeal
1/2 cup flour
8 tablespoons butter, cut into pieces
6 eggs, separated
1/4 cup cream

Bake sweet potato in center of 325 degrees F oven until tender, about 1 hour. Peel and puree until smooth. Set aside.

Butter a 9x13 shallow baking dish.

Heat milk, half & half, salt and sugar in a heavy saucepan over medium heat. When small bubbles appear around the edge, slowly whisk in cornmeal and flour, stirring constantly. Continue to stir as mixture cooks and thickens. When smooth and creamy, remove from heat and stir in butter until completely melted and combined.

In a medium bowl, beat yolks and cream together until lightened in color. Gradually add to cornmeal mixture. Add 3/4-cup sweet potato puree. Add salt to taste, if desired. Recipe can be made ahead to this point.

Preheat oven to 350 degrees F.

Beat egg whites and fold into cornmeal mixture. Spread into prepared dish.

Bake until puffy, golden brown and just set, about 30 to 35 minutes.

VARIATION:
"This dish comes out beautifully. After making it, here are a few adjustments I suggest if you would like the dish to be a little sweeter with a stronger sweet potato flavor":
2 large sweet potatoes
1 tablespoon sugar
1 tsp. salt

Makes 12-14 servings
From: Chef Ben Barker, Magnolia Grill, Durham, North Carolina
Source: WRAL-TV