This spoon bread was the (surprise!) absolute favorite side dish at our Thanksgiving feast this year. It is sweet enough to be served as a dessert. Fluffy and fabulous.
This recipe is from The Elms, a restaurant and tavern in Ridgefield, Connecticut, via Martha Stewart Living.
Yield: Serves 10
- 3 large sweet potatoes
- 1/4 cup yellow cornmeal
- 2 cups milk
- 4 tablespoons unsalted butter
- 1/4 cup light-brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup honey
- 4 large eggs
- 1 cup heavy cream
- 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.
- 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.
- 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.
thebrookcook 
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