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.


  • 3 large sweet potatoes

  • ¼ cup yellow cornmeal

  • 2 cups milk

  • 4 tablespoons unsalted butter

  • ¼ cup light-brown sugar

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 1 ½ teaspoons ground cinnamon

  • 1 teaspoon salt

  • ½ cup all-purpose flour

  • ¼ cup honey

  • 4 large eggs

  • 1 cup heavy cream


  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.

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