How to Make Sweet Potato Spoonbread

Sweet Potato Spoonbread recipe always grace our taste buds and dining table. It is one among the delicious and comfort holiday twists, but it is so delectable and easy to prepare, you would probably want to whip up it as a side dish throughout the year.

Prep time: 30 min
Bake time: 1 hour 40 min
Total time: 2 hour 10 min
Yield: 10 to 12 servings

Sweet potatoes: 1 pound
Stone-ground yellow cornmeal: 2 ¼ cups
Sugar: 1 ½ tablespoons
Salt: 1 ½ teaspoons
Baking soda: 1 ½ teaspoons
Unsalted butter (at room temperature): 1 ½ tablespoons
Boiling water: 3 cups
Buttermilk: 1 ½ cups
Mild honey: 1 ½ tablespoons
Ground cumin: ¼ teaspoon
Freshly ground white pepper: ¼ teaspoons
Ground cloves: 1/8 teaspoon
Cayenne pepper: 1/8 teaspoon
Large egg whites (at room temperature): 5


  • 1

    Make sure you wash and clean the utensils, ingredients and work area that you will be using in the kitchen. Also, thoroughly wash your hands. Preheat your oven to 375°F (190.5 °C).

  • 2

    Rinse 1 pound of sweet potatoes and drain them. Pat dry the potatoes with kitchen towel and piece them all over, using a fork.

  • 3

    Place the pierced potatoes on the preheat oven rack and bake them for about one hour or until they are tender.

  • 4

    Remove the grilled potatoes from the oven rack and set aside to cool slightly.

  • 5

    Slit the skins of the potatoes carefully, using your finger tips or knife. Scoop peeled potatoes into a large mixing bowl and mash them until smooth. You can use your hands or a potato masher for this purpose. Now you should have 1 ¼ cup of mashed sweet potatoes in the bowl. Set it aside.

  • 6

    Increase your oven’s temperature to 425°F (218.3°C).

  • 7

    Evenly coat a baking with some butter and dust it with stone-ground yellow cornmeal, tapping any excess. Set it aside until you make the batter.

  • 8

    Grab another mixing bowl and place the sugar, salt, baking soda and the remaining cornmeal in it. Use a spoon to mix these ingredients and set the bowl aside.

  • 9

    Thoroughly melt the unsalted butter in some boiling water, stirring constantly.

  • 10

    Drizzle the butter-water mixture over the previous mixed ingredients in the mixing bowl and whisk it until it forms a downy paste.

  • 11

    Get back to the mashed potatoes, top it with buttermilk and pure honey.

  • 12

    Dust the potato-milk mixture with ground white pepper, cumin, cloves and cayenne pepper.

  • 13

    Now use an electric mixer to blend the potato mixture for a few minutes until the ingredients forms a thick and rich paste.

  • 14

    Reduce the mixer’s speed to medium range and beat in the cornmeal mixture.

  • 15

    Whisk two large egg whites in a medium bowl and pour it into the potato mixture. Continue mixing until no white streaks remain and it forms a rich batter.

  • 16

    Pour the batter into the pre-lined baking dish and spread it evenly, using the back side of a large spoon or spatula.

  • 17

    Bake it for about 35 to 40 minutes or until nicely golden and risen from the centre.

  • 18

    Remove the baking dish from the oven and set aside until slightly warm.

  • 19

    Shift your Sweet Potato Spoonbread into a large serving platter, slice it and serve warm. Yummy!

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