Recipe video by Vic Chin

Down-home southern spoonbread is a kind of cornbread soufflé pudding-like dish that is served either on its own or as a side dish. It’s great piled into a bowl with butter melting all over it (and sometimes maple syrup), and equally delicious alongside roasted meats and poultry.

The most classic version is simply cornmeal mixed with milk, salt, egg yolks, and beaten egg whites. But loads of embellished variations exist, from adding corn kernels and cheese, to spicing it up with jalapenos, to folding in sautéed bell peppers and onions.

I took this version to the Thanksgiving table because I’m always looking for fun new ways to make sweet potatoes, and because, being from the south, I’m partial to classic southern cuisine. Made with a baked, orange-fleshed sweet potato and roasted poblano peppers (often mislabeled pasilla peppers at the grocery store), this slightly spicy, just-a-bit-sweet, earthy version makes a great companion to roast turkey. And if you are looking for a southern-inspired Thanksgiving, try it with braised collard greens and smoked turkey!

Sweet Potato Spoonbread with Roasted Poblanos
Sweet Potato Spoonbread with Roasted Poblanos (Wendy Goodfriend)

Recipe: Sweet Potato Spoonbread with Roasted Poblanos

Makes about 8 servings

    Ingredients:

  • 2 poblano peppers (about 1/2 lb)
  • 1 sweet potato (about 1 lb), scrubbed and pierced a few times with a knife
  • 2 1/4 cups whole milk
  • 3/4 cup half and half
  • 4 tbsp unsalted butter
  • 3 tbsp dark brown sugar
  • 2 teaspoons kosher salt
  • 1 cup fine cornmeal
  • 4 large eggs, separated
2 poblano peppers
2 poblano peppers (Wendy Goodfriend)
    Instructions:

  1. Position the oven rack about 6 inches below the broiler and preheat the broiler. On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. Remove from the oven and set aside until cool enough to handle. Remove and discard the stem, skin, and seeds, then finely dice the poblano.
  2. On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over.
    On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. (Wendy Goodfriend)
    Remove and discard the stem, skin, and seeds, then finely dice the poblano.
    Remove and discard the stem, skin, and seeds, then finely dice the poblano. (Wendy Goodfriend)
  3. Meanwhile, re-position the oven rack to the middle of the oven and preheat to 375F. Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes (timing depends on the age of the sweet potato so keep checking it after about 30 minutes). Set aside until cool enough to handle, then peel. Add the flesh to a food processor and process to a smooth puree. You should have about 1 1/4 cups puree.
  4. Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes
    Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes (Wendy Goodfriend)
    Set aside until cool enough to handle, then peel.
    Set aside until cool enough to handle, then peel. (Wendy Goodfriend)
    Add the flesh to a food processor and process to a smooth puree.
    Add the flesh to a food processor and process to a smooth puree. (Wendy Goodfriend)
    You should have about 1 1/4 cups puree.
    You should have about 1 1/4 cups puree. (Wendy Goodfriend)
  5. Increase the heat to 400F. Generously butter a 2-quart Dutch oven. In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. Slowly pour in the cornmeal while whisking constantly. Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.
  6. Generously butter a 2-quart Dutch oven.
    Generously butter a 2-quart Dutch oven. (Wendy Goodfriend)
    In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming.
    In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. (Wendy Goodfriend)
    Slowly pour in the cornmeal while whisking constantly.
    Slowly pour in the cornmeal while whisking constantly. (Wendy Goodfriend)
    Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes.
    Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. (Wendy Goodfriend)
    Transfer to a large mixing bowl and set aside to cool for about 10 minutes.
    Transfer to a large mixing bowl and set aside to cool for about 10 minutes. (Wendy Goodfriend)
  7. In a bowl, whisk together the egg yolks. Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. Stir in the sweet potato puree and poblanos.
  8. In a bowl, whisk together the egg yolks.
    In a bowl, whisk together the egg yolks. (Wendy Goodfriend)
    Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula.
    Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. (Wendy Goodfriend)
    Stir in the sweet potato puree and poblanos.
    Stir in the sweet potato puree and poblanos. (Wendy Goodfriend)
  9. In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.
  10. In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks.
    In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. (Wendy Goodfriend)
    Medium-stiff peaks.
    Medium-stiff peaks. (Wendy Goodfriend)
    Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.
    Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine. (Wendy Goodfriend)
  11. Scrape the mixture into the prepared Dutch oven. Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). Serve at once.
  12. Scrape the mixture into the prepared Dutch oven.
    Scrape the mixture into the prepared Dutch oven. (Wendy Goodfriend)
    Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes).
    Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). (Wendy Goodfriend)
    Serve at once.
    Serve at once. (Wendy Goodfriend)
Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos 31 January,2018Kim Laidlaw

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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