Smoked Gouda Sweetpotato Spoonbread
Recipe developed by Chef Vivian Howard in partnership with NCSPC
I’d call this airy spoonbread a savory sweetpotato souffle, and I’d substitute it anywhere I’d typically choose mashed potatoes or macaroni and cheese. It’s also a perfect for breakfast alongside eggs, sausage or bacon.
Photo Cred: Juli Leonard
Recipe
Ingredients
- 2 cups whole milk
- 2 teaspoons salt
- 3 tablespoons light brown sugar
- 1/4 teaspoon cayenne pepper
- 3/4 cups corn meal
- 4 tablespoons room temperature butter cut into pieces plus more for greasing the dish
- 3 large eggs separated at room temperature
- 1/2 cup heavy cream
- 1 large sweetpotato
- 2/3 cup grated smoked Gouda cheese
Instructions
- Preheat your oven to 375 degrees. Roast your sweetpotato on a baking sheet in its skin for about 1 hour. When it’s done, it will pierce easily with a knife and should smell like Thanksgiving. Peel the sweetpotato. Discard the skin and puree the flesh in a food processor. You’ll end up with roughly 1 1/2 cups puree.
- Generously butter a 2-quart baking dish with straight sides. In a medium saucepan, heat the milk, sugar, salt, and cayenne in a 2 quart saucepan until bubbles form around the edges. Whisk in the cornmeal and cook for about 2 minutes or until the starch grabs hold of the milk and thickens up tremendously. It will be pasty and a thin film will coat the bottom of the pan. Stir the whole time and do not walk away while it’s cooking. Remove the thickened mixture from the heat and stir in the butter 1 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 pretty, pale yellow. Then, in the bowl of your mixer fitted with the whisk attachment, beat the egg whites until they reach soft peaks.
- Once the cornmeal mixture has cooled for at least five minutes, whisk 1/3 of it into the egg yolks and cream. Follow up with the remaining thickened cornmeal, making sure you achieve a homogenous, pourable batter. Using a spatula, stir in the grated cheese and the sweetpotato puree. Finally, fold in half of the whipped egg whites. Continue with the last half. Pour the spoonbread batter into the greased baking dish and slide into the middle rack of the oven. Bake at 375 degrees for 30-35 minutes. The spoonbread will have risen beyond the rim of the dish and should be golden brown on top.
- For maximum wow factor, serve right away while it’s puffed up and proud. Although once the spoonbread has lost its poof, it’s still delicious. Even room temperature is delicious.
Notes
Nutrition Facts
Smoked Gouda Sweetpotato Spoonbread
Serving Size
1
Amount per Serving
Calories
663
% Daily Value*
Fat
42
g
65
%
Saturated Fat
25
g
156
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
251
mg
84
%
Sodium
1731
mg
75
%
Potassium
581
mg
17
%
Carbohydrates
50
g
17
%
Fiber
5
g
21
%
Sugar
19
g
21
%
Protein
22
g
44
%
Vitamin A
9453
IU
189
%
Vitamin C
2
mg
2
%
Calcium
482
mg
48
%
Iron
2
mg
11
%
Net Carbohydrates
45
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 663kcalCarbohydrates: 50gProtein: 22gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 251mgSodium: 1731mgPotassium: 581mgFiber: 5gSugar: 19gVitamin A: 9453IUVitamin C: 2mgCalcium: 482mgIron: 2mgNet Carbohydrates: 45g
