F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Sweet Potato Spoon Bread
© Quentin Bacon

Sweet Potato Spoon Bread

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS 20 MIN
  • SERVINGS: 10 to 12
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Spoon bread, a cross between corn bread and soufflé, is a Southern classic. Robert Stehling likes to add cooked spinach or fresh corn and chopped and sautéed bacon or ham to his plain sweet potato version.

  1. 1 pound sweet potatoes
  2. 2 1/4 cups stone-ground yellow cornmeal, plus more for dusting
  3. 1 1/2 tablespoons sugar
  4. 1 1/2 teaspoons salt
  5. 1 1/2 teaspoons baking soda
  6. 1 1/2 tablespoons unsalted butter, at room temperature
  7. 3 cups boiling water
  8. 1 1/2 cups buttermilk
  9. 1 1/2 tablespoons mild honey
  10. 1/4 teaspoon ground cumin
  11. 1/4 teaspoon freshly ground white pepper
  12. Scant 1/8 teaspoon ground cloves
  13. 1/8 teaspoon cayenne pepper
  14. 5 large egg whites, at room temperature
  1. Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly. Slit the skins and scoop the potatoes into a large bowl. Mash until smooth. You should have 1 1/4 cups of mashed sweet potatoes. Increase the oven temperature to 425°.
  2. Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.
  3. Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.
  4. In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.
Make Ahead The spoon bread can be made early in the day, wrapped in foil and reheated in a 350° oven.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.