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Ingredientes
- 1 x red-skinned sweet potato [yam] - (1 lb) peeled, and
- Â Â cut into 1 1/2" chunks
- 6 Tbsp. unsalted butter
- 1 x Granny Smith apple - (6 ounce) peeled, and
- Â Â cut into 1/2" chunks
- 2 c. whole lowfat milk
- 1 Tbsp. golden sugar - (packed)
- 2 tsp minced fresh sage
- 2 tsp coarse salt
- 1 c. white cornmeal
- 4 lrg Large eggs separated
- 1Â 1/2 tsp baking pwdr
Direcciones
- Cook sweet potato in pot of boiling salted water till just tender, about 10 min. Drain; transfer to large bowl.
- Heat 2 Tbsp. butter in heavy medium skillet over medium heat. Add in apple; saute/fry till tender and golden brown, about 8 min. Add in apple to sweet potato; mash together. Cold. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350 degrees. Bring lowfat milk, sugar, sage, and salt to boil in heavy medium saucepan. Reduce heat to medium-low; gradually whisk in cornmeal. Cook till cornmeal absorbs lowfat milk and pulls clean from bottom of pan, stirring constantly, about 5 min. Whisk in 3 Tbsp. butter. Whisk yolks in large bowl to blend. Gradually whisk in hot cornmeal mix. Whisk in baking pwdr. Mix sweet potato mix into cornmeal mix. Beat egg whites in medium bowl to medium-stiff peaks. Fold whites into hot cornmeal mix.
- Heat 1 Tbsp. butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat. Pour batter into skillet. Transfer skillet to oven; bake spoon bread till top is golden brown and puffed, about 1 hour. Serve hot.
- This recipe yields 10 to 12 servings.
- Comments: This moist spoon bread (a pudding-like bread made with cornmeal) tastes best hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 10 servings | |
| Calories 191 | |
| Calories from Fat 95 | 50% |
| Total Fat 10.79g | 13% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 704mg | 29% |
| Potassium 143mg | 4% |
| Total Carbs 18.64g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.03g | 4% |
| Protein 5.34g | 9% |
