SWEET POTATO SPOON BREAD

By curly

Ingredients

• 3 small sweet potatoes (about 1 3/4 pounds)
• 3 cups 1% low-fat milk, divided
• 2 cups yellow cornmeal
• 1/2 tsp salt
• 3 Tbsps brown sugar
• 2 tsps baking powder
• 1 tsp butter, melted
• 1/2 tsp baking soda
• 1 large egg
• 2 large egg whites (at room temperature)
• cooking spray

Preparation

Step 1

Preheat oven to 375 degrees. Wrap potatoes in foil; bake at 375 degrees for 1 hour or until tender. Let cool. Peel potatoes and mash; set aside.

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 potatoes and sugar.

Combine potato mixture, remaining 1 cup milk, baking powder, butter, baking soda, and egg in a large bowl; stir well. Set aside.

Beat 2 egg whites in a bowl at high speed until stiff peaks form; gently fold into potato mixture. Spoon into an 11 x 7 baking dish coated with cooking spray. Bake at 375 degrees for 50 minutes.