Back to Sweet Potato Spoon Bread All Reviews for Sweet Potato Spoon Bread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 10 3047_111207_spoonbread.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 3047_111207_spoonbread.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
3047_111207_spoonbread.jpg
3047_111207_spoonbread.jpg
Ingredients
Ingredients
- 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
Directions
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.
Reviews (20)
Add Rating & Review 76 Ratings 5 star values: 27 4 star values: 18 3 star values: 20 2 star values: 9 1 star values: 2
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Reviews (20)
Add Rating & Review 76 Ratings 5 star values: 27 4 star values: 18 3 star values: 20 2 star values: 9 1 star values: 2
Add Rating & Review
76 Ratings 5 star values: 27 4 star values: 18 3 star values: 20 2 star values: 9 1 star values: 2
76 Ratings 5 star values: 27 4 star values: 18 3 star values: 20 2 star values: 9 1 star values: 2
76 Ratings 5 star values: 27 4 star values: 18 3 star values: 20 2 star values: 9 1 star values: 2
5 star values: 27 4 star values: 18 3 star values: 20 2 star values: 9 1 star values: 2
Martha Stewart Member Rating: Unrated 11/23/2014 How is this with sage? Martha Stewart Member Rating: Unrated 11/27/2011 This recipe is the best thing to ever happen to a sweet potato. Light, creamy, just sweet enough to go well with savoury food and perfectly spiced. The texture is an luxurious cross between mousse and souffle. It was simple to make and absolutely delicious. Martha Stewart Member Rating: Unrated 11/20/2011 DELICIOUS. Easy to prepare, just allow enough time in your oven for it to cook thoroughly if you're making this for a holiday. Easily could be a dessert, but it's not too sweet as a side dish. This will definitely become a tradition for me at Thanksgiving! Martha Stewart Member Rating: Unrated 01/26/2010 didn't look like the picture at all, looked and tasted like pumpkin pie filling Martha Stewart Member Rating: Unrated 11/24/2008 This recipe has become a family tradition. It is requested every year!!! We love it. Martha Stewart Member Rating: Unrated 11/24/2008 Are these the sweet potatoes that the grocery store is calling "yams"? I got confused when I went shopping. I think the grocery store had things labeled wrong. Just want to make sure I'm using the right ingredients. Martha Stewart Member Rating: Unrated 11/22/2008 I've made this a couple of times. It's wonderful. I like things a little less sweet, so I substituted maple syrup for the honey and added less cinnamon and sugar. Martha Stewart Member Rating: Unrated 11/16/2008 For the inquiries above, my experience with this recipe: yes you can make a day or two ahead of time. In fact I split the amount to bake some that day and then refrigerated the other half of the 'batter' to be baked a couple days later. Serve with a big serving spoon. I gilded this lily by adding mini-marshmallows (which deserve our respect) after reheating it and placing under the broiler until the marshmallows were golden brown. Um um good. tom | www.tallcloverfarm.com Martha Stewart Member Rating: Unrated 02/05/2008 HAD THIS FOR THE FIRST TIME TONIGHT. RON HAD TO FORCE HIMSELF TO STOP TAKING MORE HELPINGS. WE WERE STUFFED. VERY GOOD, AND TO THINK NEIGHTER ONE OF US EVER ATE SWEET POTATOS BEFORE. Martha Stewart Member Rating: Unrated 11/23/2007 Made this for the first time this Thanksgiving. First time I (as well as anyone in my family) had spoon bread and everyone loved it! Martha Stewart Member Rating: Unrated 11/23/2007 We made this for Thanksgiving and it was delicious. It will definitely be on the menu again next year! Martha Stewart Member Rating: Unrated 11/23/2007 Ok, for Thanksgiving, I made it the night ahead and kept it in the fridge and took it out for about a half hour the next morning, and then cooked as directed. It came out great! SO, to answer all the questions, yes you can prepare it at least a day ahead and then bake it the next day. Martha Stewart Member Rating: Unrated 11/18/2007 We have made this for many years for our Thanksgiving. It is one of our favorite Holiday side dishes and a favorite way to eat sweet potatoes. Even though it is called bread, it is really more like the consistency of the filling of pumpkin pie...just a little sturdier. We normally eat it hot but it is tasty cold too. I have taken it to my family's and made it ahead of time (earlier the day we travel and didn't refrigerate)and then just rewarmed. It has always gotten rave reviews from our extended family as well. Martha Stewart Member Rating: Unrated 11/16/2007 I just made this last night and my family thought it tasted more like dessert instead of a side dish. I took their advice family knows best and i toped it with some whip cream(choc) seemed to taste the best but the regular kind was good as well. I stored it outside on the counter covered with a lid in the fridge it got too cold. I also tried it as a side dish with some turkey breast on the side and it was pretty good. Martha Stewart Member Rating: Unrated 11/16/2007 I have the same Q about making ahead of time. Could you please let me know? Thanks. Martha Stewart Member Rating: Unrated 11/16/2007 where do you get the answers to these questions? Martha Stewart Member Rating: Unrated 11/16/2007 how do you serve it? slice? spoon? plain? with butter? Martha Stewart Member Rating: Unrated 11/15/2007 I want to know if this can be made ahead of time if so how far ahead. Also is this meant to be eaten hot out of oven or can it be served room tempature or cold?? Martha Stewart Member Rating: Unrated 11/14/2007 Is it possible to prepare this ahead of time to take to someone else's home, maybe even the night before? Would you prepare the batter and refrigerate to bake the next day, or would you bake and reheat?Martha Stewart Member
Rating: Unrated 11/23/2014
How is this with sage?
Rating: Unrated
Rating: Unrated 11/27/2011
This recipe is the best thing to ever happen to a sweet potato. Light, creamy, just sweet enough to go well with savoury food and perfectly spiced. The texture is an luxurious cross between mousse and souffle. It was simple to make and absolutely delicious.
Rating: Unrated 11/20/2011
DELICIOUS. Easy to prepare, just allow enough time in your oven for it to cook thoroughly if you’re making this for a holiday. Easily could be a dessert, but it’s not too sweet as a side dish. This will definitely become a tradition for me at Thanksgiving!
Rating: Unrated 01/26/2010
didn’t look like the picture at all, looked and tasted like pumpkin pie filling
Rating: Unrated 11/24/2008
This recipe has become a family tradition. It is requested every year!!! We love it.
Are these the sweet potatoes that the grocery store is calling “yams”? I got confused when I went shopping. I think the grocery store had things labeled wrong. Just want to make sure I’m using the right ingredients.
Rating: Unrated 11/22/2008
I’ve made this a couple of times. It’s wonderful. I like things a little less sweet, so I substituted maple syrup for the honey and added less cinnamon and sugar.
Rating: Unrated 11/16/2008
For the inquiries above, my experience with this recipe: yes you can make a day or two ahead of time. In fact I split the amount to bake some that day and then refrigerated the other half of the ‘batter’ to be baked a couple days later. Serve with a big serving spoon. I gilded this lily by adding mini-marshmallows (which deserve our respect) after reheating it and placing under the broiler until the marshmallows were golden brown. Um um good. tom | www.tallcloverfarm.com
Rating: Unrated 02/05/2008
HAD THIS FOR THE FIRST TIME TONIGHT. RON HAD TO FORCE HIMSELF TO STOP TAKING MORE HELPINGS. WE WERE STUFFED. VERY GOOD, AND TO THINK NEIGHTER ONE OF US EVER ATE SWEET POTATOS BEFORE.
Rating: Unrated 11/23/2007
Made this for the first time this Thanksgiving. First time I (as well as anyone in my family) had spoon bread and everyone loved it!
We made this for Thanksgiving and it was delicious. It will definitely be on the menu again next year!
Ok, for Thanksgiving, I made it the night ahead and kept it in the fridge and took it out for about a half hour the next morning, and then cooked as directed. It came out great! SO, to answer all the questions, yes you can prepare it at least a day ahead and then bake it the next day.
Rating: Unrated 11/18/2007
We have made this for many years for our Thanksgiving. It is one of our favorite Holiday side dishes and a favorite way to eat sweet potatoes. Even though it is called bread, it is really more like the consistency of the filling of pumpkin pie…just a little sturdier. We normally eat it hot but it is tasty cold too. I have taken it to my family’s and made it ahead of time (earlier the day we travel and didn’t refrigerate)and then just rewarmed. It has always gotten rave reviews from our extended family as well.
Rating: Unrated 11/16/2007
I just made this last night and my family thought it tasted more like dessert instead of a side dish. I took their advice family knows best and i toped it with some whip cream(choc) seemed to taste the best but the regular kind was good as well. I stored it outside on the counter covered with a lid in the fridge it got too cold. I also tried it as a side dish with some turkey breast on the side and it was pretty good.
I have the same Q about making ahead of time. Could you please let me know? Thanks.
where do you get the answers to these questions?
how do you serve it? slice? spoon? plain? with butter?
Rating: Unrated 11/15/2007
I want to know if this can be made ahead of time if so how far ahead. Also is this meant to be eaten hot out of oven or can it be served room tempature or cold??
Rating: Unrated 11/14/2007
Is it possible to prepare this ahead of time to take to someone else’s home, maybe even the night before? Would you prepare the batter and refrigerate to bake the next day, or would you bake and reheat?
All Reviews for Sweet Potato Spoon Bread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sweet Potato Spoon Bread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
