To Grits be the Glory

SWEET POTATO GRITS SPOON BREAD

Makes 6 to 8 servings

Old-fashioned spoon bread gets a modern update from a blend of savory and sweet fall flavors.

2 cups water
1 cup whole milk
2 tablespoons unsalted butter
1 cup finely ground white grits
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon minced fresh thyme
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
3 large eggs, separated
2 tablespoons heavy whipping cream
2 tablespoons maple syrup, plus more for serving

1. Preheat oven to 400°.

In a 12-inch cast-iron skillet, bring 2 cups water, milk, and butter to a boil