Sweet Potato Spoon Bread

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Sweet Potato Spoon Bread

Sweet Potato Spoon Bread
Servings 8


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


  • 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 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.

    3. Butter a two-quart baking dish. 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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