Sweet Potato Spoon Bread
|Sweet potatoes||1 3⁄4 Pound (3 Small Size)|
|1% low fat milk||3 Cup (48 tbs), divided|
|Yellow cornmeal||2 Cup (32 tbs)|
|Brown sugar||3 Tablespoon|
|Baking powder||2 Teaspoon|
|Butter||1 Teaspoon, melted|
|Baking soda||1⁄2 Teaspoon|
|Egg whites||2 Large|
|Vegetable cooking spray||1|
Preheat oven to 375°.
Wrap potatoes in aluminum foil; bake at 375° for 1 hour or until tender.
Peel potatoes; mash.
Combine 2 cups milk, cornmeal, and salt in a large saucepan; stir well with a whisk.
Cook over medium heat 4 minutes or until thick, stirring constantly.
Remove from heat; stir in sweet potato and sugar.
Combine potato mixture, remaining 1 cup milk, baking powder, butter, baking soda, and 1 egg in a large bowl; stir well.
Beat 2 egg whites in a bowl at high speed of an electric mixer until stiff peaks form; gently fold into potato mixture.
Spoon into an 11 x 7-inch baking dish coated with cooking spray.
Bake at 375° for 50 minutes.