An absolutely scrumptious Sweet Potato, Apple and Sage Spoon Bread
A pretty sad-looking but tasty Pumpkin Pie
The spoon bread was so fantastic that I included the recipe below...it's not as hard as it looks--no crust to burn off like on my sad stupid pie!
Sweet Potato, Apple, and Sage Spoon Bread
Bon Appétit | November 2002
This moist spoon bread (a pudding-like bread made with cornmeal) tastes best warm.
Yield: Makes 10 to 12 servings
Ingredients
1 1-pound red-skinned sweet potato (yam), peeled, cut into 1 1/2-inch chunks
6 tablespoons unsalted butter
1 6-ounce Granny Smith apple, peeled, cut into 1/2-inch chunks
2 cups whole milk
1 tablespoon (packed) golden brown sugar
2 teaspoons chopped fresh sage
2 teaspoons coarse salt
1 cup white cornmeal
4 large eggs, separated
1 1/2 teaspoons baking powder
Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl.
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add apple; sauté until tender and golden, about 8 minutes. Add apple to sweet potato; mash together. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bring milk, sugar, sage, and salt to boil in heavy medium saucepan. Reduce heat to medium-low; gradually whisk in cornmeal. Cook until cornmeal absorbs milk and pulls clean from bottom of pan, stirring constantly, about 5 minutes. Whisk in 3 tablespoons butter. Whisk yolks in large bowl to blend. Gradually whisk in warm cornmeal mixture. Whisk in baking powder. Mix sweet potato mixture into cornmeal mixture. Beat egg whites in medium bowl to medium-stiff peaks. Fold whites into warm cornmeal mixture.
Melt 1 tablespoon butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat. Pour batter into skillet. Transfer skillet to oven; bake spoon bread until top is golden and puffed, about 1 hour. Serve warm.
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