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1
Preheat oven to 350 degrees F.
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2
Bring a pot or kettle of water to a boil.
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3
Bake sweet potatoes in skin until fork tender about 40 minuets and let cool to touch.
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4
Remove skin and place sweet potato in a large mixing bowl mash till softened.
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5
Add drained pineapples, stir together.
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6
Add vanilla, cinnamon, nutmeg, molasses and ginger to the and bowl stir.
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7
I taste at this point to determine how much sugar to add, usually no more than 1/2 a cup and stir.
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8
Again I would taste to determine if the flavors are what I wish, since raw eggs are added in the next set, this is where I do my final tweeking or tasting.
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9
Then in a separate bowl combine the corn muffin mix, eggs, milk, sour cream until just blended.
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10
Add the muffin mixture to the sweet potato mixture and stir until combined, the texture should be closer to pancake mix than to muffin mix.
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11
Using two equal size baking dishes fill one with the boiling water and place in the oven on the lower shelf leaving space on the upper shelf for the spoon bread.
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12
Fill the second with the combined mixture place on top shelf in over.
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13
cook for about 45 minutes to an hour depending on oven size and container used to cook it.
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14
The spoon bread is complete when a tooth pick or knife inserted in the middle comes out not wet, because it is a very moist mixture you do not want a clean knife as you would with a cake, it should not be moving in the middle indicating it is still not fully cooked, if it moving in the middle and still wet when checked I would add 15 minutes to cooking time and check again.
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15
When it is out cover with foil to keep the moisture for about fifteen minutes
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16
Then it is all set to eat or can be kept and reheated great for plan ahead meals.
