Old-fashioned spoon bread gets a modern update from a blend of savory and sweet fall flavors.
Sweet Potato Grits Spoon Bread
Makes 6 to 8 servings
- 2 cups water
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup finely ground white grits
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon minced fresh thyme
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 3 large eggs, separated
- 2 tablespoons heavy whipping cream
- 2 tablespoons maple syrup, plus more for serving
- Preheat oven to 400°.
- In a 12-inch cast-iron skillet, bring 2 cups water, milk, and butter to a boil over medium-high heat. Gradually whisk in grits until smooth; stir in salt, garlic powder, onion powder, and thyme. Reduce heat, and simmer, stirring frequently, until grits are tender and creamy, 25 to 30 minutes.
- Meanwhile, in an enamel-coated cast-iron Dutch oven, bring sweet potatoes and water to cover to a boil over high heat. Reduce heat, and simmer until potatoes are tender, 10 to 12 minutes. Drain potatoes well; mash with a potato masher until smooth.
- In a medium bowl, beat egg whites with a mixer at high speed until stiff peaks form; refrigerate.
- Remove grits from heat. Whisk in mashed sweet potato, cream, and 2 tablespoons maple syrup; whisk in egg yolks. Gently fold beaten egg whites into grits. Spread grits evenly in skillet.
- Bake until a knife inserted near center comes out clean and top is lightly browned, 25 to 35 minutes. Serve immediately with maple syrup.
The spoon bread puffs as it bakes, but it will begin to deflate as soon as it comes out of the oven. This is normal for spoon bread.