How to Bake Kimberly’s Scrumptious Sweet Potato Spoonbread
Thanksgiving: That’s right people…It’s right around the corner! We need to make sure you Eat Deliciously this year, so let’s “beef up” your holiday recipe repertoire! I’m going to give you my signature dish for Holiday Meals:
I have been making this dish for the past 8 yrs now, and my entire family, on both sides, and my husband’s side, are crazy about this Scrumptious Sweet Potato Spoonbread.
It does not have the consistency of bread at all. It is more like a stiff pudding. I think it is the consistency of cooked pumpkin pie or sweet potato pie filling. That’s why you need a spoon to serve it! Delicious!
Warning: Don’t make this for your family if you’re not prepared to make it on every holiday occasion (and lots of it)!
I made 1 the 1st yr, then had to make 3 the next, now I get requests for it for Canadian and American Thanksgiving, Christmas and Easter! It got so bad that I had to start telling people to pick up a list of ingredients and bring them to me. Bad idea, I had to make 10 of them!!!
You’ll absolutely love this festive, holiday side dish. Sweet and so different! A real conversation piece for any holiday table! Guard your leftovers…guests will be sneaking it home!
Serve With: A holiday meal – Christmas, Thanksgiving, or Easter
Prep Time: ~ 20 min for all prep
Cook Time: ~ 10 min for all cook times
Bake Time: ~ 1.75 hrs for all baking times
Yield: ~ 10 servings
1. Preheat oven to 400 F.
2. Coat washed and scrubbed sweet potatoes with oil, and place in oven on an aluminum foil lined cookie sheet.
3. Bake for approximately 40 to 45 minutes, or until you they are soft enough to pierce a knife through. Let cool. Peel, and discard skins.
* Tip: I like to do this the night before the holiday meal, then put them in the fridge overnight.
4. Reduce oven heat to 350 F.
5. In a medium saucepan over medium heat combine cornmeal, milk, 4 tbsp butter, brown sugar, spices, salt, and water. Cook, stirring, until slightly thickened, which will take approximately 10 min, then cool.
* Tip: Step #5 can be done the night before as well. Just make sure you cover up the mixture with a piece of plastic wrap to keep a skin from forming on top in the fridge.
6. Coat a 2-quart baking dish with 2 tbsp of butter.
7. Place cornmeal mixture, sweet potatoes, flour, honey, maple syrup, eggs, and cream in a food processor or use a hand mixer, and process until smooth.
8. Pour blended mixture into buttered baking dish.
9. Bake until golden brown, ~ 45 min – 1 hr.
* Tip: If spoonbread is browning too quickly, and you can’t pull a knife out cleanly yet, cover it up loosely with aluminum foil for remainder of baking time. Also, you may turn down the oven 25 degrees or so for remainder of baking time.
10. Serve & Enjoy!
I just cannot get over how much everyone likes this stuff. My husband has me make 2 for dinner, and I am to make 1 specifically for him for leftovers. Kenney’s grandmother will come to dinner, and want 1 to take home, as well as many of Kenney’s friends. That’s a lot of Spoonbread!
Let me know how you like it!
I hope you enjoyed today’s installment of Cooking With Kimberly for Thanksgiving! Until next time…
Kimberly Edwards 😀
P.S. In need of a 2 quart baking dish? This is a set of a 2 and 3 qt. baking dish, and it is the same price as just getting one separately! Anchor Hocking is a great brand, and I always love clear dishes because I love to see my food! Check it out here:
[tags]sweet potato, Thanksgiving, holiday, spoonbread, side dish, Thanksgiving recipe[/tags]
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