Sweet Potato Ginger Spoon Bread – a delicious recipe with cornmeal, sweet potatoes, milk, eggs, egg whites, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bake sweet potato until cooked through. Allow to cool slightly, then remove skin and mash well.
2
Bring milk to a simmer on the stove. Whisk in cornmeal and continue whisking as cornmeal cooks, approximately 2 minutes. Remove from heat.
3
Preheat oven to 350u00b0F Spray an 8x8 baking dish with nonstick spray.
4
In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, ginger, salt, and maple syrup.
5
Using an electric mixer, whip egg whites until very stiff peaks form. Stir (do not just fold) half of the egg whites into the potato mixture. GENTLY fold the remaining egg whites into the mixture.
6
Spread mixture into prepared dish and bake for 35 minutes or until set.
320
kcal
Calories
13
g
Fat
34
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup cornmeal, 12 ounces sweet potatoes, 1 1/2 cups 1% milk, 2 large eggs, separated, and more.
Yes, Sweet Potato Ginger 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.
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