Sweet Potato Spoonbread Recipe

Name: Sweet Potato Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups milk; 1 tablespoon fresh thyme leaves; 2 teaspoons sea salt; 1/2 teaspoon ground black pepper; Pinch of ground red pepper; 1 cup plain yellow cornmeal; 6 tablespoons butter; 3 medium-size sweet potatoes, baked, peeled, and mashed; 5 large eggs, separated; 2 teaspoons baking powder

Servings: persons

2 1/2 cups milk
1 tablespoon fresh thyme leaves
2 teaspoons sea salt
1/2 teaspoon ground black pepper
Pinch of ground red pepper
1 cup plain yellow cornmeal
6 tablespoons butter
3 medium-size sweet potatoes, baked, peeled, and mashed
5 large eggs, separated
2 teaspoons baking powder

1
Preheat oven to 350u00b0. Bring first 5 ingredients to a simmer in a 3-qt. saucepan over medium heat. Whisk cornmeal into milk mixture in a slow, steady stream. Cook, whisking constantly, 2 to 3 minutes or until mixture thickens and pulls away from bottom of pan. Remove from heat, and stir in butter. Cool 10 minutes.
2
Place potatoes in a large bowl; stir in cornmeal mixture. Stir in egg yolks and baking powder, stirring until well blended.
3
Beat egg whites at high speed with an electric mixer until soft peaks form; fold into potato mixture. Spoon batter into a well-buttered 3-qt. baking dish.
4
Bake at 350u00b0 for 40 to 45 minutes or until golden brown and puffy. (Edges will be firm and center will still be slightly soft.) Cool 10 minutes on a wire rack before serving.

545

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 10 ingredients. The key ingredients include: 2 1/2 cups milk, 1 tablespoon fresh thyme leaves, 2 teaspoons sea salt, 1/2 teaspoon ground black pepper, and more.

Yes, Sweet Potato Spoonbread 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 Spoonbread

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