Sweet Potato Spoon Bread
From Super Natural Cooking
By Heidi Swanson
3 medium large red-fleshed sweet potatoes
1/3 cup unsalted butter
4 large shallots, sliced into thin rounds
6 oz fresh goat cheese 9or maybe a little more…it is cheese after all)
¾ cup whole-wheat pastry flour or while whole-wheat flour
1 teaspoon onion powder
1 teaspoon salt
Freshly ground black pepper
1 cup boiling water
3 large eggs (organic)
Freshly grated Parmesan cheese, garnish
· Preheat over to 350 degrees F, position rack in the middle of the oven, and butter a 2 qt casserole pan
· Pierce each sweet potato with a fork a few times. First, wrap each in parchment paper, and then aluminum foil. Pierce the foiled potatoes to allow steam to escape. Bake for 1 to 1 ½ hours, until they are fork tender. Cool until they can be handled, using a big spoon, scoop out the flesh.
· Increase oven temp to 425.
· Heat butter in a skillet over medium heat and stir in shallots. Cook, stirring frequently until shallots are golden and butter has browned, about 9 minutes.
· In a small bowl, whisk or blend the goat cheese until fluffy and light; you may need to add a few teaspoons of water if the cheese is dry.
· In a large bowl, combine the flour, onion powder, salt and pepper. Add a splash of the boiling water and stir to make a paste,
· Continue adding the boiling water a bit at a time until it is all incorporated. Batter may be a bit lumpy, no worries.
· Add 3 cups of the sweet potatoes and blend using a hand blender or by hand. Stir in sautéed shallots and all of the butter in the pan, then stir in eggs one at a time.
· Put 2/3 of the sweet potato mixture in the prepared casserole dish and top with dollops of the whipped goat cheese. Finish with dollops of the remaining sweet potato mixture. Bake for 30 to 35 minutes until goat cheese begins to color and the potatoes have set.
· Serve topped with a dusting of Parmesan.