Sweet Potato Spoon Bread
|Milk||1 Cup (16 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Mashed cooked sweet potatoes/8 ounce can sweet potatoes, drained and mashed||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Egg white||1 , stiffly beaten|
In a medium saucepan stir the milk into the cornmeal.
Cook, stirring constantly, about 5 minutes or till mixture is very thick and pulls away from the sides of the pan.
Remove from heat.
Stir in the mashed sweet potatoes, the 1 tablespoon butter or margarine, baking powder, and salt.
Beat in egg yolk.
Gently fold in the beaten egg white.
Turn mixture into four greased 8 to 10 ounce baking dishes or one greased 1 quart casserole.
Sprinkle with additional cornmeal.
Bake in a 325Â° oven for 30 to 40 minutes for the individual baking dishes or 50 to 60 minutes for the casserole, or till knife inserted near the center comes out clean.