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  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 975 Calories from Fat 459

% Daily Value*

Total Fat 51 g79.1%

Saturated Fat 28.8 g143.8%

Trans Fat 0 g

Cholesterol 304.4 mg101.5%

Sodium 1039.5 mg43.3%

Total Carbohydrates 107 g35.5%

Dietary Fiber 8.9 g35.6%

Sugars 30.3 g

Protein 22 g44.2%

Vitamin A 338.4% Vitamin C 6%

Calcium 54.4% Iron 19.1%

*Based on a 2000 Calorie diet

Sweet Potato Spoon Bread Recipe