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Sweet Potato Spoon Bread

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
Sweet Potato Spoon Bread

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 (19)

  • 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.

  • 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!

  • kparise 26 Jan, 2010

    didn't look like the picture at all, looked and tasted like pumpkin pie filling

  • tippercat 24 Nov, 2008

    This recipe has become a family tradition. It is requested every year!!! We love it.

  • 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.

  • nidus 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.

  • 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

  • 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

  • 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.

  • JohnR101 23 Nov, 2007

    Made this for the first time this Thanksgiving. First time I (as well as anyone in my family) had spoon bread and everyone loved it!

  • beth033 23 Nov, 2007

    We made this for Thanksgiving and it was delicious. It will definitely be on the menu again next year!

  • sundayafternoonhousewife 23 Nov, 2007

    Ok, for Thanksgiving, I made it the night ahead and kept it in the fridge and took it out for about a half hour the next morning, and then cooked as directed. It came out great! SO, to answer all the questions, yes you can prepare it at least a day ahead and then bake it the next day.

  • cschlager 18 Nov, 2007

    We have made this for many years for our Thanksgiving. It is one of our favorite Holiday side dishes and a favorite way to eat sweet potatoes. Even though it is called bread, it is really more like the consistency of the filling of pumpkin pie...just a little sturdier. We normally eat it hot but it is tasty cold too. I have taken it to my family's and made it ahead of time (earlier the day we travel and didn't refrigerate)and then just rewarmed. It has always gotten rave reviews from our extended family as well.

  • cookies12 16 Nov, 2007

    I just made this last night and my family thought it tasted more like dessert instead of a side dish. I took their advice family knows best and i toped it with some whip cream(choc) seemed to taste the best but the regular kind was good as well. I stored it outside on the counter covered with a lid in the fridge it got too cold. I also tried it as a side dish with some turkey breast on the side and it was pretty good.

  • tikitiki 16 Nov, 2007

    I have the same Q about making ahead of time. Could you please let me know? Thanks.

  • notsogoodcooker 16 Nov, 2007

    where do you get the answers to these questions?

  • michybd 16 Nov, 2007

    how do you serve it? slice? spoon? plain? with butter?

  • cookies12 15 Nov, 2007

    I want to know if this can be made ahead of time if so how far ahead. Also is this meant to be eaten hot out of oven or can it be served room tempature or cold??

  • tmariec82 14 Nov, 2007

    Is it possible to prepare this ahead of time to take to someone else's home, maybe even the night before? Would you prepare the batter and refrigerate to bake the next day, or would you bake and reheat?

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