Last week, Dad had his quarter life. Since it was a big one, I took requests. Typically I don’t entertain other people’s ideas about food in my kitchen, because I don’t know if you’ve noticed, but I run this show. But, it was his 25th birthday and I thought the boy deserved to choose a side dish.
I know what you’re thinking. “It was his damn birthday and you told him he could pick the side dish? HOW nice of you!” Well, before you get all huff and puff and blow your house down, I did make him hand made ravioli, and the side was his favorite part. So. Blow your own darn house down.
My fiance, well, how can I put this. He LOVES himself some sweet potato. He loves sweet potato like I love red wine. (Get the picture, he would eat sweet potatoes every day until he woke up with purple lips and a fuzzy memory of how he wound up in his sweatpants?) oh, sweet potatoes don’t do that to you?
well..then. That’s embarrassing.
I thought, (since I had used all my brain power coming up with that amazing pasta dish ) I would consult the powers that be for a suitable birthday sweet potato side. The powers that be, obviously being Martha flippin Stewart.
She said I should make Sweet Potato Spoon Bread. I said “OK!”
Sweet Potato Spoon Bread
3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light-brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
Reduce heat to 350 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth;
pour into dish.
Bake until golden brown, about 45 minutes.
And spoon away!
I’ll give it to him, that sweet potato business, it wasn’t too shabby.
Love,
Whit
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YUM!! Happy Birthday! I just celebrated my 28th birthday on the 12th of March! I love sweet potato too and this looks great!
Love your blog!
Aww thanks Diana!
Thanks Diana and a happy b-day to you too!
GAHHH Dad comments are such a big deal here! They hardly ever happen!!
Serious yum – can we make this together in your new kitchen this summer?