Boil sweet potatoes in a pot	Chef Jim Voss

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Sweet Potato Corn Bread Pudding

Source: St. Louis Post-Dispatch, November 15, 2006

Yield: 10 servings

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Ingredients

• 1 1/4 lb sweet potatoes, peeled and cut into 1/2-inch cubes (4 cups)

• 4 eggs

• 2 cups heavy cream

• 1/4 cup maple syrup

• 4 cups crumbled day-old corn bread (An 8 1/2 oz corn bread mix makes 4 cups crumbled corn bread.)

• 1 Tbsp butter

• 1/2 cup diced yellow onion

• 1/4 cup diced celery

• 1/2 cup chopped pecans

• 1 tsp chopped garlic

• 1 tsp minced fresh thyme

• 1/2 tsp chopped fresh sage

• 1/2 tsp chopped fresh rosemary

• 1 Tbsp chopped fresh parsley

• 1 1/2 tsp kosher salt

• Freshly cracked black pepper

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Preparation

Place sweet potatoes in a pot, cover with water and bring to a boil; cook until soft. Drain and set aside.

Preheat oven to 350 degrees.

In a medium bowl, whisk together eggs, cream and syrup. Place corn bread in a large bowl; pour cream mixture over bread and let stand 15 minutes. Gently stir in sweet potatoes. Set aside.

Melt butter in a medium sauté pan. Add onion, celery, pecans, garlic, thyme, sage and rosemary; cook, stirring frequently, until onions are soft, about 6 minutes. Stir in parsley, salt and pepper to taste. Fold onion mixture into potato mixture.

Transfer to a 2-quart casserole dish, cover with foil and bake 30 to 40 minutes. Remove foil; bake 15 to 25 minutes. (Baking time depends on the size and shape of the dish; a deeper casserole will take longer than a larger, shallow dish.) The finished pudding should resemble the texture of stuffing, set but still very moist.