Sweet Potato Spoonbread with Goat Cheese

From Witchin in the Kitchen via Heidi Swanson's Super Natural Cooking.

I made this in a cast iron pan. They are not kidding about the butter.

sweet potato spoon bread
adapted from Heidi Swanson’s Super Natural Cooking

3 medium-large red-fleshed sweet potatoes or yams
1/3 cup unsalted butter (yes, really. don’t skimp.)
4 large shallots or 2 small onions, sliced into thin rounds
6 ounces goat cheese
¾ cup flour
1 t. salt, pinch of pepper
1 cup boiling water
3 large eggs
apple butter or grated parmesan, if desired

1. Preheat the oven to 350.  Butter a 2-quart casserole dish.

2. Prick each sweet potato with a fork a few times, then wrap in foil.  Prick the foiled potatoes, this time to allow steam to escape.  Bake for 1 to 1 1/2 hours, until the sweet potatoes are fork-tender.  Cool until they can be handled.  (You can do this first baking step ahead of time, even a couple days in advance, and just stick the baking potatoes in the fridge until you’re ready to use them.)  Use a big, wide spoon to scoop the flesh into a bowl.  Increase the oven temperature to 425.

3. Heat the butter in a skillet over medium heat, and add the shallots.  Cook, stirring frequently, until the shallots are golden and the butter has browned, about 10 minutes.

4. Whisk or blend the goat cheese with a fork until fluffy and light; you may need to add 1 or 2 T of water if the cheese is on the dry side.  In a large bowl, combine the flour, s&p.  Add a splash of the boiling water to the flour mixture and stir to make a paste.  Continue adding the water a bit at a time until it is all incorporated, and don’t worry if the batter is a bit lumpy.  Add 3 cups of the sweet potatoes and blend with a hand mixer.  Stir in the sauteed shallots and all of the butter in the pan, then stir in the eggs one at a time.

5. Put two-thirds of the sweet potato mixture in the prepared casserole dish and top with dollops of the whipped goat cheese.  Finish with dollops of the remaining sweet potato mixture.  Bake for 30 to 35 minutes, until the goat cheese begins to color and the potatoes have set.  Top with a scoop of apple butter or freshly shaved parmesan.