Real Recipes From Real Home Cooks ®

sweet potato spoon bread

Recipe by
Jean Romero
Lewiston, ID

Another twist on sweet potatoes, who doesn't like sweet potatoes? My other recipe "Rosie's Sweet Potatoes" is very good and I am hoping you like this one as well.

yield 8 serving(s)
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For sweet potato spoon bread

  • 1/2 stick
    melted butter
  • 2 md
    sweet potatoes
  • 2 1/2 c
  • 1 Tbsp
    thyme, leaves
  • 1 Tbsp
    brown sugar, firmly packed
  • 2 tsp
    coarse sea salt
  • 1/2 tsp
    black pepper
  • 1 c
    corn meal
  • 4 lg
    eggs, separated
  • 2 tsp
    baking powder

How To Make sweet potato spoon bread

  • 1
    Preheat oven to 400*F. Generously grease 2-quart souffle' or casserole with 1 tbsp. butter.
  • 2
    Wrap potatoes in foil. Bake 45 to 55 minutes until soft to touch. Remove from oven. Discard foil; cool. When cool enough to handle, remove and discard peels. In large bowl mash potatoes.
  • 3
    Reduce oven to 350*F. In large saucepan, bring milk, thyme, sugar, salt, and pepper to low boil over medium heat. In slow steady stream, whisk cornmeal into milk mixture. Cook, whisking cornmeal, 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. Remove from heat, cool slightly. Add potatoes, egg yolks, remaining 3 tbsp. butter and baking powder to milk mixture; stir to thoroughly mix.
  • 4
    In large mixing bowl beat egg whites with electric mixture until soft peaks form. Gently fold whites into the potato mixture.
  • 5
    Spoon batter into prepared dish. Bake 35 to 40 minutes, until internal temperature reaches 165*F. Edges will be firm, and center a little soft. Remove from oven, Let stand 10 minutes. Serve warm

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