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Sweet Potato Bread


1 large sweet potato
2 1/2 cups milk
2 cups half & half
1 tablespoon salt
3 tablespoons sugar
1 cup cornmeal
1/2 cup flour
8 tablespoons butter cut into pieces
6 eggs separated
1/4 cup cream

Bake sweet potato in center of 325 degree fahernheit
oven until tender, about one hour.Peel and puree until
smooth. Set aside Butter a 12-cup shallow casserole.
Heat milk, half & half, salt and sugar in a heavy saucepan
over medium heat. When small bubbles appear around the edge.
slowly whisk in cornmeal and flour, stirring constantly.
Continue to stir as mixture cooks and thickens.When smooth
and creamy, remove from heat and stir in butter until completely
melted and combined. In a medium bowl. beat yolks and cream together until lightened in color. Gradually add to cornmeal mixture.Add 3/4 cup sweet potato puree.Add salt to taste, if desired.Recipe can be
made ahead to this point
Preheat oven to 350 degrees Fahrenheit. Beat egg whites and fold into cornmeal mixture.Spread into prepared dish. Bake until puffy,
golden brown and let it set about 35 minutes. Makes 12-14 servings





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