Question: how to make sweet potato spoonbread

  Options: 
 A. Bring 2 cups milk, 2 tablespoons each butter and brown sugar, 1 teaspoon kosher salt and a pinch of cayenne to a boil. Reduce the heat to a simmer; whisk in 1/2 cup cornmeal. Cook, whisking, until thickened, 2 minutes. Whisk in 1 cup canned sweet potato puree, 3 egg yolks and 1 teaspoon baking powder. Remove from the heat. Beat 3 egg whites to stiff peaks; fold into the batter. Transfer to a buttered 8-inch square baking dish; bake at 375 degrees F until puffed, 30 minutes.
 B. Bring 2 cups milk, 2 tablespoons each butter and brown sugar, 1 teaspoon kosher salt and a pinch of cayenne to a boil. Reduce the heat to a simmer; whisk in 1/2 cup cornmeal. Cook, pureeing, until thickened, 2 minutes. Whisk in 1 cup canned sweet potato puree, 3 egg yolks and 1 teaspoon baking powder. Remove from the heat. Beat 3 egg whites to stiff peaks; fold into the batter. Transfer to a buttered 8-inch square baking dish; bake at 375 degrees F until puffed, 30 minutes.
Answer: A