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MY
ROUSES
EVERYDAY
NOVEMBER | DECEMBER 2017
the
Holiday
issue
Sweet Potato Grits
Serves 4 to 6
The first time I had sweet potato grits, it was
a revelation. Two of the ultimate Southern
sides were married into one — and it was
delicious. I’ve said many times that cooking
has taught me a lot about life, and it sure
keeps trying to teach me patience.
Anyone who has burned his or her mouth
tasting a spoonful of hot grits before they’re
cool knows the importance of patience.
Remove a steak from the grill and cut into it
before it has rested? The juices run all over
the board and the steak is dry and tough.
Even more dire is to cut a cake or a loaf of
bread before it cools sufficiently; believe
me when I tell you, it will crumble. Open the
oven door too often to check on how your
dish is cooking, and your dish ceases to cook
because all the heat has escaped. Patience
is a key ingredient. These flavorful grits are
a reward for being patient.
WHAT YOU WILL NEED
2
cups water
2
cups low-fat or whole milk
1
cup stone-ground grits
2
medium sweet potatoes,
peeled and grated
Coarse salt and freshly ground white pepper
¼ teaspoon ground ginger
Pinch of ground cinnamon
1
tablespoon unsalted butter
HOW TO PREP
In a large, heavy saucepan,
combine the water and milk
and bring to a gentle boil over
medium-high heat.
Slowly add the grits, whisking
constantly. Add the sweet
potato. Season with salt and
white pepper. Decrease the heat
to low and simmer, stirring often,
until the grits are creamy and
thick, 45 to 60 minutes.
Taste the grits and sweet potato
to make sure both are cooked
and tender. Add the ground
ginger, cinnamon and butter.
Taste and adjust for seasoning
with salt and white pepper. Serve
immediately.
Sweet Potato Spoon Bread
Serves 4 to 6
Add a bit of technique and our basic country
classic is transformed into a brilliant
soufflélike spoon bread.
WHAT YOU WILL NEED
Sweet Potato Grits, prepared as above
Butter or oil for greasing casserole/soufflé
mold
2
large eggs, yolks and whites separated
Pinch of salt
HOW TO PREP
Preheat the oven to 375°F. Butter an
ovenproof casserole or round 2-quart soufflé
mold.
To the sweet potato grits mixture, add 2 large
egg yolks, one at a time, stirring after each
addition.
In a separate bowl, using a handheld mixer,
beat 2 large egg whites with a pinch of salt
on high speed until stiff peaks form. Gently
fold the egg whites into the warm sweet
potato mixture.
Transfer the lightened mixture to the
prepared pan; smooth the surface with a
spatula. Bake until the outside is puffed and
risen, the inside is firm but moist, and the
top is golden brown, 35 to 40 minutes. Serve
immediately while still puffed.
Meet the Growers
We work closely with local farmer
partners who are passionate about what
they grow. When you know the farmers
and their fields, you know the produce is
going to be the best quality.
• N&W Farms,
Mississippi
The rich fertile soils of North Mississippi
make Mississippi sweet potatoes
appealing both inside and out. Most
of the sweet potatoes are produced in
Northern Mississippi, and the largest
acreage is centered around the town of
Vardaman, which has a long history of
producing great-tasting sweet potatoes.
That’s where farmer Randle Wright has
been growing his Beauregard variety of
sweet potato for over 30 years. These
potatoes have a smooth, rosy outer skin
and a deep orange flesh, and are soft,
moist and sweet with a smooth creamy
texture after cooking.
• Sirmon Farms,
Alabama
The Sirmon family has spent over a
century farming the same Baldwin
County, Alabama, land. For the past
30 years, Joel Sirmon and his father,
Gordon, and brother, James, have been
growing sweet potatoes. The tubers are
raised from sprouts, or “slips,” the green
shoots from mature sweet potatoes,
that were selected and stored at the end
of the previous planting. The Sirmons’
sweet potatoes are exceptionally sweet
and perfect for making traditional sweet
potato casseroles.
• Garber Family Farms,
Louisiana
Michael, Matt and Wayne Garber carry
on an Iota, Louisiana, farming tradition
started in 1881. Their Louisiana sweet
potatoes — often referred to as yams —
have a bright orange, soft flesh, and are
higher in natural sugar. Michael manages
the farm crop production, while Matthew
manages the storage, packaging and
marketing of sweet potatoes and other
crops. Wayne handles the day-to-day
administration of the family business.
Sweet Potato Grits — Photo from
Basic to Brilliant, Y’all
,courtesy
Virginia Willis