Sweet Potato Ginger Spoon Bread Recipes

SWEET POTATO CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

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.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

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 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.

SWEET POTATO SPOON BREAD

Steps:

• Heat oven to 350 degrees F.
• Butter a 3-1/2 quart casserole dish; set aside.
• In a large bowl, stir together the cooked rice, eggs, buttermilk, cornmeal, baking soda, cheese and green chilies.
• Slightly smash sweet potatoes and add to rice mixture, stirring well to combine. Transfer to prepared dish and bake for 45-50 minutes.

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, APPLE, AND SAGE SPOON BREAD

Steps:

• Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl.
• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add apple; sauté until tender and golden, about 8 minutes. Add apple to sweet potato; mash together. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bring milk, sugar, sage, and salt to boil in heavy medium saucepan. Reduce heat to medium-low; gradually whisk in cornmeal. Cook until cornmeal absorbs milk and pulls clean from bottom of pan, stirring constantly, about 5 minutes. Whisk in 3 tablespoons butter. Whisk yolks in large bowl to blend. Gradually whisk in warm cornmeal mixture. Whisk in baking powder. Mix sweet potato mixture into cornmeal mixture. Beat egg whites in medium bowl to medium-stiff peaks. Fold whites into warm cornmeal mixture.
• Melt 1 tablespoon butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat. Pour batter into skillet. Transfer skillet to oven; bake spoon bread until top is golden and puffed, about 1 hour. Serve warm.