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.

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