Sweet-potato spoon bread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Sweet potatoes |
| ¼ | cup | Yellow cornmeal |
| 2 | cups | Milk |
| 4 | tablespoons | Unsalted butter |
| ¼ | cup | Light-brown sugar |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cloves |
| 1½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Salt |
| ½ | cup | All-purpose flour |
| ¼ | cup | Honey |
| 4 | larges | Eggs |
| 1 | cup | Heavy cream |
Directions
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 35O degrees.
In 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 two-quart baking dish. 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.
Serves 8 to 10.
Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 353 Calories (kcal); 21g Total Fat; (53% calories from fat); 7g Protein; 34g Carbohydrate; 158mg Cholesterol; 343mg Sodium Food Exchanges: 1½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; ½ Other Carbohydrates
Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.