Sweet Potato Spoon Bread

This recipe is from The Elms, a restaurant and tavern in Ridgefield, Connecticut; I got it via Martha Stewart Living.
It 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.
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
  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 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.
  3. 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.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Sweet Potato Spoon Bread

  1. Love your recipes, love your blog! I am glad I found you.

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