This is one of my favorite recipes for the holiday dinner. It’s from an old issue of Fine Cooking magazine.
Sweet Potato & Grits casserole
For sweet potatoes:
2 lb. sweet potatoes, peeled, cut into 1-inch chunks
2 ½ tsp. salt
½ tsp. freshly ground white pepper
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
½ cup maple syrup
3 eggs, separated
For the grits:
3 cups water
½ tsp. chopped garlic
2 tbls. Butter
½ tsp. salt
pinch cayenne (optional)
1 ¼ cups stone-ground grits
2 tbls. heavy cream
Put the sweet potatoes in a large pot; cover with water and 1 ½ 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 and garlic to a boil. Add the butter, salt and cayenne. Gradually whisk in the grits. Bring to a boil, reduce 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 9 x 13 inch casserole and bake until pudding sets and the top is lightly browned, about 35 minutes. Serves 12.
Notes:
Stone-ground grits are the best in this dish but you can use the quick-cooking kind, it just won’t be as creamy. You could also substitute polenta for the grits if you prefer. Cook the polenta following package directions. I’ve had no problem with putting the dish together the night before and heating in the oven just before serving.