Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sweet Potato & Grits Spoon Bread

Servings: twelve.

Technically, spoon bread is made with cornmeal, but I prefer the texture of this pudding-like dish when made with coarse, country-style grits. Instant grits and even polenta will also give the dish good corn flavor and a wonderful texture. If using one of these substitutions, follow the package directions for cooking times.

Ingredients

For the sweet potatoes:

  • 2 lb. sweet potatoes, peeled, cut in 1-inch chunks
  • 2-1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground white pepper
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1/2 cup maple syrup
  • 3 eggs, separated

For the grits:

  • 3 cups water
  • 1/2 tsp. chopped garlic
  • 1 tsp. chopped shallot
  • 2 Tbs. unsalted butter
  • 1/2 tsp. kosher salt
  • Pinch cayenne (optional) 
  • 1-1/4 cups stone-ground grits
  • 2 Tbs. heavy cream

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 60
      Sodium (mg): 630
      Carbohydrates (g): 39
      Fiber (g): 2
      Protein (g): 4

Preparation

  • Put the sweet potatoes in a large pot; cover with water and 1-1/2 tsp. of the salt. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 10 minutes. Drain and purée the potatoes in a food mill or ricer. Fold in the remaining 1 tsp. salt, the white pepper, nutmeg, cinnamon, and maple syrup. Set aside.
  • While the potatoes boil, cook the grits. In a medium heavy-based pot, bring the water, garlic, and shallot to a boil. Add the butter, salt, and cayenne. Gradually whisk in the grits. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the grits are cooked and creamy and just start to pull away from the side of the pot, about 30 minutes. Remove from the heat and fold in the cream.
  • Heat the oven to 400°F. In a large bowl, mix the sweet potato purée with the grits. Mix in the egg yolks. In a separate bowl, whisk the egg whites until they form soft peaks; gently fold them into the sweet potatoes. Spread the mixture in a 9×13-inch casserole and bake until pudding sets and the top is lightly browned, about 35 minutes.

Reviews

Rate or Review

Reviews

  • fortkcook | 11/24/2012

    Tried this for the first time on Thanksgiving and will definitely keep it in the rotation. Great taste and texture. Made and baked the day before, then reheated at 350 for a half hour or so.

  • User avater
    laurie_in_berkshires | 11/26/2010

    A yummy side dish for the turkey. The name is off-putting: texture is more souffl-like, with perfectly balanced sweetness & a tiny bit savory. I made the dish one day ahead, placing it in oven before meal.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks