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Roasted Poblano Pepper, Sweet Potato & Monterey Jack Spoonbread


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1 cup mashed sweet potato (about 3/4 pound whole potato)

1/4 teaspoon ground cumin

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

4 fresh poblano peppers (or other fresh green chiles)

2 tablespoons olive oil

1/2 large onion, medium diced

2 cloves garlic, minced

1 1/2 cups milk

1 1/2 cups low-sodium chicken broth

1 1/2 cups ground cornmeal

4 tablespoons butter, softened

4 eggs, separated + 2 extra egg whites

1 1/2 teaspoons baking powder

3/4 cup grated monterey jack cheese

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