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Sweet Potato Spoon Bread

Published: Friday, February 19, 2021

1 large sweet potato

2 ½ c. milk

2 c. half & half

1 tsp. salt

3 tsp. sugar

1 c. cornmeal

½ c. flour

8 Tbsp. butter, cut into pieces

6 eggs, separated

¼ c. cream

Bake sweet potato in center of 325° oven until tender, about 1 hour. Peel and puree smooth. (You will need ¾ cup puree.) Set aside.

Butter a 12-cup shallow casserole. Heat milk, half & half, salt and sugar in a heavy saucepan over medium heat. When small bubbles appear around the edge, slowly whisk in cornmeal and flour, stirring constantly. Continue to stir as mixture cooks and thickens. When smooth and creamy, remove from heat and stir in butter until completely melted and combined.

In a medium bowl, beat egg yolks and cream together until lightened in color. Gradually add to cornmeal mixture. Add ¾ cup sweet potato puree. Add salt to taste, if desired.

Preheat oven to 350°. Beat egg whites and fold into cornmeal mixture. Spread into prepared dish. Bake until puffy, golden brown and just set, about 30-35 minutes.

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