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Sweet Potato Spoon Bread

Grannys.kitchen's picture
Ingredients
  Milk 1 Cup (16 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Mashed cooked sweet potatoes/8 ounce can sweet potatoes, drained and mashed 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg yolk 1
  Egg white 1 , stiffly beaten
  Butter/Margarine 2 Tablespoon
Directions

In a medium saucepan stir the milk into the cornmeal.
Cook, stirring constantly, about 5 minutes or till mixture is very thick and pulls away from the sides of the pan.
Remove from heat.
Stir in the mashed sweet potatoes, the 1 tablespoon butter or margarine, baking powder, and salt.
Beat in egg yolk.
Gently fold in the beaten egg white.
Turn mixture into four greased 8 to 10 ounce baking dishes or one greased 1 quart casserole.
Sprinkle with additional cornmeal.
Bake in a 325° oven for 30 to 40 minutes for the individual baking dishes or 50 to 60 minutes for the casserole, or till knife inserted near the center comes out clean.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread

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