Sweet Potato Spoonbread

Makes 8 to 10 servings.  Hands-on: 1 hour.  Total: 2 hours.


  • 2.5 cups milk
  • 1 Tbsp fresh thyme leaves
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • Pinch of ground red pepper
  • 1 cup plain yellow cornmeal
  • 6 Tbsp butter
  • 3 medium-size sweet potatoes, baked, peeled, and mashed
  • 5 large eggs, separated (yolks from whites)
  • 2 tsp baking powder


  1. Preheat oven to 350 F.  Bring milk, thyme, sea salt, black pepper, and red pepper to a simmer in a 3-qt saucepan over medium heat.  Whisk cornmeal into milk mixture in a slow, steady stream.  Cool, whisking constantly, 2 to 3 minutes or until mixture thickens and pulls away from the bottom of the pan.  Remove from heat, and stir in butter.  Cool 10 minutes.
  2. Place potatoes in a large bowl; stir in cornmeal mixture.  Stir in egg yolks and baking powder, stirring until well-blended.
  3. Beat egg whites at high speed with an electric mixer until soft peaks form; fold into potato mixture.  Spoon batter into a well-buttered 3-qt baking dish.
  4. Bake at 350 for 40-45 minutes or until golden brown and puffy.  Edges will be firm and center will still be slightly soft.  Cool 10 minutes on wire rack before serving.

Source: Southern Living magazine, December 2013 (pg. 181)


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