Golden Sweet Potato Spoon Bread
- Reviews 1
Ready In: 40 mins
Serves: 12
Ingredients
- 1 large sweet potato
- 1 1⁄2 cups milk
- 2 cups half-and-half
- 1 tablespoon salt
- 3 teaspoons sugar
- 1 cup cornmeal
- 1⁄2 cup flour
- 8 tablespoons butter, cut into pieces
- 6 eggs, separated
- 1⁄4 cup cream
Directions
- Bake sweet potato in center of 325°F oven until tender, about 1 hour.
- Peel and puree until smooth; set aside.
- Butter a 12-cup shallow casserole.
- Heat milk, half and half, salt and sugar in a heavy saucepan over medium heat.
- When small bubbles appear around the edge, slowly whisk in cornmeal and flour, stirring constantly.
- Continue to stir as mixture cooks and thickens.
- When smooth and creamy, remove from heat and stir in butter until completely melted and combined.
- In a medium bowl, beat yolks and cream together until lightened in color.
- Gradually add to cornmeal mixture.
- Add 3/4 cup sweet potato puree.
- Add salt to taste, if desired.
- Recipe can be made ahead to this point.
- Preheat oven to 350°F.
- Beat egg whites and fold into cornmeal mixture.
- Spread into prepared dish.
- Bake until puffy, golden brown aand just set, about 30 to 35 minutes.
- Makes 12-14 servings.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off