Sweet Potato Spoonbread
A sweet potato-flavored, pudding-esque interpretation of grits.Katie Workman spoonbread, sweet potato
Serving Size: 8
Spoonbread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks. It’s a perfect holiday side, a pudding-esque interpretation of grits, a softer version of cornbread, perfection alongside a roast of any kind.
It’s got the slightest hint of sweetness thanks to the maple syrup (and, you know, the sweet potatoes), but remains firmly a savory side dish. You could absolutely add a bit of nutmeg, cinnamon, and/or a bit more cloves to this for more autumnal flavor, but I happen to like the way the sweet potato’s natural flavor carries this dish, so I leave it largely unseasoned, with just a touch of cayenne and cloves.
I can’t think of a lovelier Thanksgiving side dish. It’s a winner alongside a roasted turkey.
Who says you have to make the whole meal? You are busy, I know. I love the concept of going “havlsies” with a meal – make the side dishes, buy the main course. Make the main course, pick up a few sides from the market or that cute specialty food store that has such a great display of salads.
When the spoonbread first comes out of the oven it will be lovely and puffed. It will settle fairly quickly, and that’s ok – it’s not mean to be served like a soufflé, where time is of the essence. If you can get it to the table straight from the oven when it is at its most majestic, great, but really by the time you serve it up it will have settled into its delicious self anyway.
Sweet Potato Spoonbread
- 4 tablespoons butter, divided
- 3 sweet potatoes
- 2½ cups whole milk
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch ground cloves
- Pinch cayenne pepper
- ¾ cup finely ground cornmeal
- 4 large eggs, separated
- 2 teaspoons baking powder
1. Preheat the oven to 400°F. Use 1 tablespoon of the butter to grease a rectangular or oval 2-quart casserole.
2. Prick the sweet potatoes with a fork and bake them for about 50 to 55 minutes, until they are very soft. Remove the potatoes from the oven, and let sit on a wire rack until cool enough to handle.
3. While the potatoes are cooling, combine the milk, molasses, salt, pepper, cloves and cayenne in a medium-sized saucepan. Bring to a simmer over medium heat. Sprinkle in the cornmeal slowly, whisking all the while, until the cornmeal is all added. Continue to whisk over the heat until the mixture has thickened, about 4 minutes. Remove from the heat. Cool for about 10 minutes.
4. Peel off the skins and place the potatoes in a bowl. Mash them with a potato masher until fairly smooth (or use a ricer or a fork if that’s what you have). Stir the remaining 3 tablespoons of the butter and the mashed sweet potatoes into the cornmeal mixture. Stir in the baking powder and then stir in the egg yolks.
5. In a bowl using a whisk or an electric mixer beat the egg whites until they just form stiff peaks. Gently fold the egg whites into the sweet-potato cornmeal mixture, just until barely incorporated.
6. Gently transfer the batter into the prepared dish and bake for 25 to 35 minutes (depending on how deep the dish is) until puffed and golden brown. The middle will still have the slightest jiggle when you wiggle the pan. Serve hot.