Ingredients with Measurements:
- 2 cups mashed sweet potatoes
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 eggs, separated
- 1/4 cup unsalted butter, melted
- 1 1/2 cups milk
Special equipment needed:
- Mixing bowls
- Electric mixer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a mixing bowl, combine the mashed sweet potatoes, cornmeal, flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate mixing bowl, beat the egg yolks until light and fluffy. Add the melted butter and milk, and mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. In another mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the sweet potato mixture.
6. Pour the mixture into the prepared baking dish.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 238
Fat: 8g
Carbohydrates: 36g
Protein: 6g
Sodium: 491mg
Sugar: 10g
Fiber: 3g
Substitutions for ingredients:
- You can use canned sweet potatoes instead of fresh ones.
- You can use whole wheat flour instead of all-purpose flour.
- You can use honey or maple syrup instead of sugar.
Variations:
- Add chopped pecans or walnuts to the batter for extra crunch.
- Add raisins or dried cranberries for a fruity twist.
- Add shredded cheddar cheese for a savory version.
Tips and tricks:
- To make mashed sweet potatoes, peel and boil 2-3 medium sweet potatoes until tender. Drain and mash with a fork or potato masher.
- Be sure to beat the egg whites until stiff peaks form to ensure a light and fluffy texture.
- Serve with whipped cream or a dollop of butter for added richness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in a decorative baking dish or on a platter with a sprinkle of cinnamon on top.
Garnishes:
Sprinkle with chopped pecans or walnuts, or top with a dollop of whipped cream.
Pairings:
Serve with roasted turkey or ham for a holiday meal, or with grilled chicken or pork chops for a weeknight dinner.
Suggested side dishes:
Serve with a side of green beans, roasted carrots, or a mixed green salad.
Troubleshooting advice:
- If the spoonbread is too dry, add a little more milk to the batter.
- If the spoonbread is too wet, add a little more cornmeal or flour to the batter.
Food safety advice:
- Be sure to cook the spoonbread to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
Spoonbread is a traditional Southern dish that originated in the early 19th century. It is similar to cornbread but has a lighter, more pudding-like texture.
Flavor profiles:
Sweet, savory, and slightly spicy with a light and fluffy texture.
Serving suggestions:
Serve as a side dish or as a dessert.
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