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Sweet Potato Spoon Bread

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Ingredients
  Sweet potatoes 1 3⁄4 Pound (3 Small Size)
  1% low fat milk 3 Cup (48 tbs), divided
  Yellow cornmeal 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Brown sugar 3 Tablespoon
  Baking powder 2 Teaspoon
  Butter 1 Teaspoon, melted
  Baking soda 1⁄2 Teaspoon
  Egg 1 Large
  Egg whites 2 Large
  Vegetable cooking spray 1
Directions

Preheat oven to 375°.
Wrap potatoes in aluminum foil; bake at 375° for 1 hour or until tender.
Let cool.
Peel potatoes; mash.
Set aside.
Combine 2 cups milk, cornmeal, and salt in a large saucepan; stir well with a whisk.
Cook over medium heat 4 minutes or until thick, stirring constantly.
Remove from heat; stir in sweet potato and sugar.
Combine potato mixture, remaining 1 cup milk, baking powder, butter, baking soda, and 1 egg in a large bowl; stir well.
Set aside.
Beat 2 egg whites in a bowl at high speed of an electric mixer until stiff peaks form; gently fold into potato mixture.
Spoon into an 11 x 7-inch baking dish coated with cooking spray.
Bake at 375° for 50 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Healthy

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2456 Calories from Fat 262

% Daily Value*

Total Fat 28 g43.5%

Saturated Fat 8.8 g43.9%

Trans Fat 0 g

Cholesterol 256.1 mg85.4%

Sodium 3451 mg143.8%

Total Carbohydrates 487 g162.3%

Dietary Fiber 45 g180%

Sugars 114.2 g

Protein 69 g138.3%

Vitamin A 2286% Vitamin C 31.7%

Calcium 181.4% Iron 98.5%

*Based on a 2000 Calorie diet

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Sweet Potato Spoon Bread Recipe