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Ingredients
| sweet potatoes: 3 whole potatoes |
| cornmeal: 1/4 cup |
| 2% milk: 2 cups |
| unsalted butter: 4 Tbl |
| light brown sugar (packed): 1/4 cup |
| whole nutmeg: 1/4 tsp (freshly grated) |
| ground cloves: 1/4 tsp |
| ground cinnamon: 1 1/2 tsp |
| salt: 1 tsp |
| all-purpose flour (unsifted): 1/2 tsp |
| honey: 1/4 cup |
| eggs: 4 (large) |
| heavy whipping cream (fluid): 1 cup |
Sweet Potato Spoon Bread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
8 serving(s)
Tags
- Heat oven to 400 degrees.
- Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes.
- Let cool.
- Peel, and discard skins.
- Reduce the heat to 350.
- In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water.
- Cook, stirring, until slightly thickened, about 10 minutes.
- Let cool.
- Butter a two-quart baking dish.
- Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor.
- Process until smooth, then pour into the dish.
- Bake until golden brown, about 45 minutes.