Close
Ingredients
| sweet potatoes: 1 whole potato |
| 2% milk: 1 1/2 cups |
| half and half cream: 2 cups |
| salt: 1 Tbl |
| granulated sugar: 1 Tbl |
| cornmeal: 1 cup |
| all-purpose flour (unsifted): 1/2 cup |
| salted butter: 8 Tbl (cut into pieces) |
| eggs: 6 (separated) |
| light whipping cream (fluid): 1/4 cup |
Golden Sweet Potato Spoon Bread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- 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!