Sweet Potato Spoonbread is a Southern classic and a great side dish for a holiday meal. This version originally came from Martha Stewart Living. I’ve made small changes over the years to be more suited to my tastes.
If you want to learn more about spoonbread try this link
- 2 pound sweet potatoes
- ¼ cup yellow corn meal
- 2 cup milk
- 2 tablespoon unsalted butter (plus more for loaf pan)
- 2 tablespoon brown sugar (optional)
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 1/8 teaspoon freshly ground nutmeg
- 1 teaspoon kosher salt
- 1 cup water
- ½ cup flour
- 2 tablespoon honey
- 4 large eggs (lightly beaten)
- 1 cup cream
Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. When cool enough to handle, slice the sweet potatoes in half and scoop the flesh into a medium bowl to cool completely.
Meanwhile, reduce heat to 325 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar (if using), cinnamon, cayenne, nutmeg, salt, and water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
Butter a 9‑inch-by-5-inch loaf pan. Set aside. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into the prepared pan. Bake until spoonbread is set and begins to pull away from sides of pan, about 50 minutes. Let cool slightly before serving.