I was looking for a good side dish for last Thanksgiving and found this on the November issue of BHG. I wasn't too crazy about adding thyme so I used spices that were more in line with fall and the holiday :)
Ingredients:
4 tbs (1/2 stick) unsalted butter, melted
2 sweet potatoes (about 1 lb)
2-1/2 cups milk (I used 2% milk!)
1/3 cup light brown sugar
1 tsp coarse sea salt
1/4 tsp freshly grated nutmeg
1/4 tsp cloves
1-1/2 tsp cinnamon
1/4 cup honey
1/2 tsp freshly ground black pepper
1 cup finely ground white or yellow cornmeal
4 eggs, separated
2 tsp baking powder
Directions:
1. Preheat oven to 350 deg F. Grease a 2-quart souffle or casserole dish with about 1 tbs of the butter; set aside
2. Soften the sweet potatoes. I just placed them in a dish and microwaved them for about 10 min or until soft. When cool enough to touch, remove and discard peels. Mash in a large bowl
3. In a large saucepan, bring milk, brown sugar, salt, nutmeg, cloves, cinnamon, honey, and black pepper to a low boil over medium heat
4. In a slow steady stream, whisk the cornmeal into the milk mixture
5. Whisk constantly for about 4-5 minutes, until mixture is thick and pulls away from the bottom of the pan
6. Remove from heat; cool slightly
7. Add mashed sweet potatoes, egg yolks, remaining 3 tbs butter, and baking powder to cornmeal mixture; stir thoroughly to combine
8. In a large mixing bowl, beat egg whites with electric mixer until it forms soft peaks. Gently fold/swirl the potato-cornmeal mixture into the egg whites. Do not beat or the egg whites would lose its volume
9. Spoon batter into the prepared greased dish. Bake for 35-40 min, until internal temp reaches 165 deg F. Edges will be firm and center a bit soft
10. Remove from the oven and let stand for 10 min. Serve warm
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