Rouses_FINAL-November-December-2017

the Holiday issue

Sweet Potato Grits Serves 4 to 6

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 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. texture after cooking. • Sirmon Farms, Alabama

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 cup stone-ground grits

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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 Grits — Photo from Basic to Brilliant, Y’all ,​courtesy Virginia Willis

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MY ROUSES EVERYDAY NOVEMBER | DECEMBER 2017