Golden Sweet Potato Spoon Bread Food

SWEET POTATO SPOON BREAD

Steps:

• 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 350 degrees. In a 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 2-quart baking dish. Working in batches if necessary, 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.

GOLDEN SWEET POTATO SPOON BREAD

Steps:

• Bake sweet potato in center of 325°F oven until tender, about 1 hour.
• Peel and puree until smooth; set aside.
• Butter a 12-cup shallow casserole.
• Heat milk, half and half, salt and sugar in a heavy saucepan over medium heat.
• When small bubbles appear around the edge, slowly whisk in cornmeal and flour, stirring constantly.
• Continue to stir as mixture cooks and thickens.
• When smooth and creamy, remove from heat and stir in butter until completely melted and combined.
• In a medium bowl, beat yolks and cream together until lightened in color.
• Gradually add to cornmeal mixture.
• Add 3/4 cup sweet potato puree.
• Add salt to taste, if desired.
• Recipe can be made ahead to this point.
• Preheat oven to 350°F.
• Beat egg whites and fold into cornmeal mixture.
• Spread into prepared dish.
• Bake until puffy, golden brown aand just set, about 30 to 35 minutes.
• Makes 12-14 servings.
• Enjoy!

SWEET POTATO GINGER SPOON BREAD

Steps:

• Bake sweet potato until cooked through. Allow to cool slightly, then remove skin and mash well.
• Bring milk to a simmer on the stove. Whisk in cornmeal and continue whisking as cornmeal cooks, approximately 2 minutes. Remove from heat.
• Preheat oven to 350°F Spray an 8x8 baking dish with nonstick spray.
• In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, ginger, salt, and maple syrup.
• Using an electric mixer, whip egg whites until very stiff peaks form. Stir (do not just fold) half of the egg whites into the potato mixture. GENTLY fold the remaining egg whites into the mixture.
• Spread mixture into prepared dish and bake for 35 minutes or until set.

SWEET POTATO SPOON BREAD

Steps:

• 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 the heat to 350.
• In a 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, then pour into the dish.
• Bake until golden brown, about 45 minutes.

SWEET POTATO-GINGER SPOON BREAD

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish and dust with cornmeal. Steam sweet potatoes until tender, about 15 minutes. Remove from heat and mash until very smooth; let cool slightly.
• Meanwhile, in a medium saucepan, bring milk to a simmer. Whisk in cornmeal in a thin stream. Cook, whisking constantly until just thickened, 1 to 3 minutes; remove from heat and let cool slightly.
• In a large bowl, stir together mashed potatoes, cornmeal mixture, egg yolks, sugar, molasses, ginger, and salt. Whisk the egg whites until stiff peaks form. Stir in half of egg whites into cornmeal mixture. Very gently fold in remaining egg whites.
• Spoon mixture into prepared baking dish, place on a baking sheet and bake until puffed and set, 35 to 40 minutes.

GRANNY'S SWEET POTATO BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
• Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
• Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
• Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
• Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
• Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.