Sweet Potato, Apple, and Sage Spoon Bread Recipe

Name: Sweet Potato, Apple, and Sage Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound red-skinned sweet potato (yam), peeled, cut into 1 1/2-inch chunks; 6 tablespoons unsalted butter; 1 6-ounce Granny Smith apple, peeled, cut into 1/2-inch chunks; 2 cups whole milk; 1 tablespoon (packed) golden brown sugar; 2 teaspoons chopped fresh sage; 2 teaspoons coarse salt; 1 cup white cornmeal; 4 large eggs, separated; 1 1/2 teaspoons baking powder

Servings: persons

1
Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes.
2
Drain; transfer to large bowl.
3
Melt 2 tablespoons butter in heavy medium skillet over medium heat.
4
Add apple; saute until tender and golden, about 8 minutes.
5
Add apple to sweet potato; mash together.
6
Cool.
7
(Can be made 1 day ahead.
8
Cover and refrigerate.)
9
Preheat oven to 350F.
10
Bring milk, sugar, sage, and salt to boil in heavy medium saucepan.
11
Reduce heat to medium-low; gradually whisk in cornmeal.
12
Cook until cornmeal absorbs milk and pulls clean from bottom of pan, stirring constantly, about 5 minutes.
13
Whisk in 3 tablespoons butter.
14
Whisk yolks in large bowl to blend.
15
Gradually whisk in warm cornmeal mixture.
16
Whisk in baking powder.
17
Mix sweet potato mixture into cornmeal mixture.
18
Beat egg whites in medium bowl to medium-stiff peaks.
19
Fold whites into warm cornmeal mixture.
20
Melt 1 tablespoon butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat.
21
Pour batter into skillet.
22
Transfer skillet to oven; bake spoon bread until top is golden and puffed, about 1 hour.
23
Serve warm.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1-pound red-skinned sweet potato (yam), peeled, cut into 1 1/2-inch chunks, 6 tablespoons unsalted butter, 1 6-ounce Granny Smith apple, peeled, cut into 1/2-inch chunks, 2 cups whole milk, and more.

Yes, Sweet Potato, Apple, and Sage Spoon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato, Apple, and Sage Spoon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions