Sweet Potato Spoon Bread

Jean Romero


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.

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25 Min
45 Min


1/2 stick
melted butter
2 medium
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 large
eggs, separated
2 tsp
baking powder

How to Make Sweet Potato Spoon Bread


  • 1Preheat oven to 400*F. Generously grease 2-quart souffle' or casserole with 1 tbsp. butter.
  • 2Wrap 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.
  • 3Reduce 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.
  • 4In large mixing bowl beat egg whites with electric mixture until soft peaks form. Gently fold whites into the potato mixture.
  • 5Spoon 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

Printable Recipe Card

About Sweet Potato Spoon Bread

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy