A lovely mild spoon bread that makes a great addition to any meal! This can be made ahead and baked later. This recipe came courtesy of Ben Barker, Magnolia Grill, in Durham, N.C. Cook time does not include cooking of sweet potato. You could replace the potato with pumpkin for pumpkin spoon bread, or other squash. I might even try banana and see what happens!
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Units: US | Metric
- 1Bake sweet potato in center of 325°F oven until tender, about 1 hour.
- 2Peel and puree until smooth; set aside.
- 3Butter a 12-cup shallow casserole.
- 4Heat milk, half and half, salt and sugar in a heavy saucepan over medium heat.
- 5When small bubbles appear around the edge, slowly whisk in cornmeal and flour, stirring constantly.
- 6Continue to stir as mixture cooks and thickens.
- 7When smooth and creamy, remove from heat and stir in butter until completely melted and combined.
- 8In a medium bowl, beat yolks and cream together until lightened in color.
- 9Gradually add to cornmeal mixture.
- 10Add 3/4 cup sweet potato puree.
- 11Add salt to taste, if desired.
- 12Recipe can be made ahead to this point.
- 13Preheat oven to 350°F.
- 14Beat egg whites and fold into cornmeal mixture.
- 15Spread into prepared dish.
- 16Bake until puffy, golden brown aand just set, about 30 to 35 minutes.
- 17Makes 12-14 servings.
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Nutritional Facts for Golden Sweet Potato Spoon Bread
Serving Size: 1 (139 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 260.2
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 10.2 g
- Cholesterol 150.8 mg
- Sodium 713.6 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 1.2 g
- Sugars 1.8 g
- Protein 7.0 g