Sweet Potato Spoon Bread Recipe

Name: Sweet Potato Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large sweet potatoes; 1/4 cup yellow cornmeal; 2 cups milk; 4 tablespoons unsalted butter; 1/4 cup light brown sugar; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1 1/2 teaspoons cinnamon; 1 teaspoon salt; 1/2 teaspoon all-purpose flour; 1/4 cup honey; 4 large eggs; 1 cup heavy cream

Servings: persons

3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light brown sugar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream

1
Heat oven to 400 degrees.
2
Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes.
3
Let cool.
4
Peel, and discard skins.
5
Reduce the heat to 350.
6
In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water.
7
Cook, stirring, until slightly thickened, about 10 minutes.
8
Let cool.
9
Butter a two-quart baking dish.
10
Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor.
11
Process until smooth, then pour into the dish.
12
Bake until golden brown, about 45 minutes.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 3 large sweet potatoes, 1/4 cup yellow cornmeal, 2 cups milk, 4 tablespoons unsalted butter, and more.

Yes, Sweet Potato 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.

Sweet Potato Spoon Bread

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