Picture from Martha Stewart
This recipe comes from an old Martha Stewart Magazine. It think from the late 90’s. It is a great holiday vegetable/side dish recipe. I do not usually like sweet potatoes but I love this recipe. I have used it for both Thanksgiving and Christmas dinners. It is a nice change from your typical holiday vegetable dish. It is also a nice change from the sweet potatoes served with marshmallows on top. Sorry, everyone who makes that dish, I really do not like it. Why, marshmallows on sweet potatoes, whoever thought of that. :0)
This sweet potato dish is one that I really enjoy and I look forward to making again this year. I hope you give it a try. Even if you don’t like sweet potatoes, try this recipe. It may just convince you that sweet potatoes really are good.
Sweet Potato Spoon Bread
- 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
- 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.