Bake an Appalachian Classic

Sweet Potato Praline Spoonbread

2 1/2 cups heavy whipping cream
1/4 teaspoon ground ginger
2 teaspoons sea salt
1 cup brown sugar
1 cup yellow cornmeal
6 tablespoons butter
3 medium-sized sweet potatoes, baked, peeled and mashed
5 large eggs, separated
2 teaspoons baking powder
2 tablespoons butter
10 ounces pecans
1/2 cup pure maple syrup



Preheat oven to 350 degrees F. Bring first four ingredients to a simmer in a 3-quart saucepan over medium heat. Whisk cornmeal into milk mixture in slow, steady stream.  Cook, whisking constantly, 2 to 3 minutes or until the mixture thickens and pulls away from the bottom of the pan. Remove from heat and stir in 6 tablespoons of butter. Cool 10 minutes.



Place potatoes in a large bowl; stir in cornmeal mixture. Stir in egg yolks and baking powder until well-blended.



Beat egg whites at high speed with an electric mixer until soft peaks form; fold into potato mixture. Spoon batter into a well-buttered 3-quart baking dish.



Melt 2 tablespoons of butter and mix in pecans and maple syrup, topping spoonbread with mixture prior to baking.



Bake at 350 degrees for 40 minutes or until golden brown and puffy. Edges will be firm and center will still be slightly soft. Cool 10 minutes on a wire rack before serving.



Recipe adapted from Appalachian Appetite


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