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Sweet Potato Spoon Bread

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Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut. This recipe, part of Martha's Ultimate Thanksgiving Menu 2007, was adapted from Martha Stewart Living, November 1997.

  • Servings: 10

Source: Martha Stewart Living, November 1997

Ingredients

  • 3 large sweet potatoes
  • 1/4 cup yellow cornmeal
  • 2 cups milk
  • 4 tablespoons unsalted butter
  • 1/4 cup light-brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup honey
  • 4 large eggs
  • 1 cup heavy cream

Directions

  1. 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.

  2. Reduce heat to 350 degrees. 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.

  3. Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.

Reviews Add a comment

  • Minouski
    23 NOV, 2014
    How is this with sage?
    Reply
  • Deardras
    27 NOV, 2011
    This recipe is the best thing to ever happen to a sweet potato. Light, creamy, just sweet enough to go well with savoury food and perfectly spiced. The texture is an luxurious cross between mousse and souffle. It was simple to make and absolutely delicious.
    Reply
  • dogslovecake
    20 NOV, 2011
    DELICIOUS. Easy to prepare, just allow enough time in your oven for it to cook thoroughly if you're making this for a holiday. Easily could be a dessert, but it's not too sweet as a side dish. This will definitely become a tradition for me at Thanksgiving!
    Reply
  • kparise
    26 JAN, 2010
    didn't look like the picture at all, looked and tasted like pumpkin pie filling
    Reply
  • tippercat
    24 NOV, 2008
    This recipe has become a family tradition. It is requested every year!!! We love it.
    Reply
  • trac1745
    24 NOV, 2008
    Are these the sweet potatoes that the grocery store is calling "yams"? I got confused when I went shopping. I think the grocery store had things labeled wrong. Just want to make sure I'm using the right ingredients.
    Reply
  • MS11891652
    22 NOV, 2008
    I've made this a couple of times. It's wonderful. I like things a little less sweet, so I substituted maple syrup for the honey and added less cinnamon and sugar.
    Reply
  • tallclover
    16 NOV, 2008
    For the inquiries above, my experience with this recipe: yes you can make a day or two ahead of time. In fact I split the amount to bake some that day and then refrigerated the other half of the 'batter' to be baked a couple days later. Serve with a big serving spoon. I gilded this lily by adding mini-marshmallows (which deserve our respect) after reheating it and placing under the broiler until the marshmallows were golden brown. Um um good. tom | www.tallcloverfarm.com
    Reply
  • tallclover
    16 NOV, 2008
    For the inquiries above, my experience with this recipe: yes you can make a day or two ahead of time. In fact I split the amount to bake some that day and then refrigerated the other half of the 'batter' to be baked a couple days later. Serve with a big serving spoon. I gilded this lily by adding mini-marshmallows (which deserve our respect) after reheating it and placing under the broiler until the marshmallows were golden brown. Um um good. tom | www.tallcloverfarm.com
    Reply
  • mmsrjs
    5 FEB, 2008
    HAD THIS FOR THE FIRST TIME TONIGHT. RON HAD TO FORCE HIMSELF TO STOP TAKING MORE HELPINGS. WE WERE STUFFED. VERY GOOD, AND TO THINK NEIGHTER ONE OF US EVER ATE SWEET POTATOS BEFORE.
    Reply