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sweet potatoes kosher salt ground white pepper ground nutmeg ground cinnamon maple syrup eggs water garlic shallot tablespoonss kosher salt cayenne- optional stone ground grits heavy cream
Viewed: 46 - Published at: 4 years agoIngredients
- 2 pounds sweet potatoes peeled, cut in 1-inch chunks
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper freshly
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup maple syrup
- 3 eggs separated
- 3 cups water
- 1/2 teaspoon chopped garlic
- 1 teaspoon shallot chopped
- 2 unsalted butter tablespoonss
- 1/2 teaspoon kosher salt
- 1 pinch cayenne optional
- 1 1/4 cups stone ground grits
- 2 tablespoons heavy cream
Method
- Put the sweet potatoes in a large pot; cover with water and 1-1/2 tsp. of the salt. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 10 minutes. Drain and puree the potatoes in a food mill or ricer. Fold in the remaining 1 tsp. salt, the white pepper, nutmeg, cinnamon, and maple syrup. Set aside.
- While the potatoes boil, cook the grits. In a medium heavy-based pot, bring the water, garlic, and shallot to a boil. Add the butter, salt, and cayenne. Gradually whisk in the grits. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the grits are cooked and creamy and just start to pull away from the side of the pot, about 30 minutes. Remove from the heat and fold in the cream.
- Heat the oven to 400°F. In a large bowl, mix the sweet potato puree with the grits. Mix in the egg yolks. In a separate bowl, whisk the egg whites until they form soft peaks; gently fold them into the sweet potatoes. Spread the mixture in a 9x13-inch casserole and bake until pudding sets and the top is lightly browned, about 35 minutes.
