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Sweet Potato Spoon Bread

Makes: 8 servings
Prep 25 mins Bake 400° 45 mins Bake 350° 35 mins Stand 10 mins
Sweet Potato Spoon Bread
Ingredients
  • 4  tablespoon (1/2 stick)  unsalted butter, melted
  • 2  sweet potatoes (about 1 lb.)
  • 2 1/2  cups  milk
  • 1  tablespoon  fresh thyme
  • 1  tablespoon  light brown sugar
  • 2  teaspoons  coarse sea salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1  cup  finely ground white or yellow cornmeal
  • 4  eggs, separated
  • 2  teaspoons  baking powder
Directions

1. Preheat oven to 400 degrees F. Generously grease a 2-quart souffle or casserole dish with about 1 tablespoon of the butter; set aside.

2. Wrap potatoes in foil. Bake for 45 to 55 minutes, until soft to the touch. Remove from oven; discard foil. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes.

3. Reduce oven temperature to 350 degrees F. In a large saucepan, bring milk, thyme, brown sugar, salt, and pepper to a low boil over medium heat. In a slow, steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, for 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 tablespoons butter, and baking powder to cornmeal mixture; stir to thoroughly combine.

4. In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Leaving obvious swirls of egg white, gently fold egg whites into the potato-cornmeal mixture.

5. Spoon batter into prepared dish. Bake for 35 to 40 minutes, until internal temperature reaches 165 degrees F. Edges will be firm and the center a bit soft. Remove from oven. Let stand for 10 minutes. Serve warm.

From the Test Kitchen
  • This recipe can also be made in a 9X13 baking dish, then baked for 30 to 35 minutes, until internal temperature registers 165 degrees F with an instant-read thermometer.
Nutrition Facts (Sweet Potato Spoon Bread)
  • Servings Per Recipe 8,
  • cal. (kcal) 234,
  • Fat, total (g) 10,
  • chol. (mg) 127,
  • sat. fat (g) 5,
  • carb. (g) 28,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 7,
  • pro. (g) 8,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 576,
  • Potassium (mg) 265,
  • calcium (mg) 202,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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