VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Sweet Potato Spoon Bread
Sweet Potato Bread Spoon Bread
Sweet Potato Breads are ready for breakfast & the Parade in the morning! It won’t be the parade we want, but it will be “the parade we need.”
Sweet potato spoon bread is perfect for any meal- from breakfast to supper and also a satisfying snack.
I love the color and there are so many wonderful flavors.
Sweet Potato Spoon Bread
3 sweet potatoes, baked until soft and peeled
¼ cup cornmeal
2 cups milk
4 tablespoons butter
1/4 cup brown sugar
1 ½ teaspoons cinnamon
1 teaspoon salt
½ cup flour
¼ teaspoon nutmeg
¼ cup honey
4 eggs
1 cup heavy whipping cream
On stovetop, cook together cornmeal, milk, butter, brown sugar, ci, nutmeg, salt & 1 cup water. Stir about 10 minutes or until thickened. Let cool.
In a blender, blend cornmeal mixture with sweet potatoes, flour, honey, eggs, and cream in blender until smooth. Pour mixture into buttered pie plate and bake at 350 degrees for one hour or until knife in center comes out clean.
