SWEET POTATO CORN BREAD
This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
SWEET POTATO SPOON BREAD
Prep time is just 5 minutes, then this sweet potato and rice spoon bread with cheese, green chilies, and cornmeal is baked for 45 minutes.
Provided by Bruce's Yams
Categories Trusted Brands: Recipes and Tips Bruce's® Yams
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 84 g, Cholesterol 87 mg, Fat 7.7 g, Fiber 4.4 g, Protein 11.6 g, SaturatedFat 4 g, Sodium 540.1 mg, Sugar 4.2 g
SWEET POTATO-GINGER SPOON BREAD
We upped the health potential of this Southern delicacy by adding beta-carotene-rich sweet potatoes, iron-packed molasses, and ginger, which helps quell inflammation.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 109 g, Cholesterol 55 g, Fat 2 g, Fiber 1 g, Protein 4 g, Sodium 192 g
SWEET POTATO BREAD
Sweet potato bread is a Southern classic and this recipe is incredibly moist.
Provided by The Taste of Kosher
Categories Dairy Free Breakfast
Time 1h
Number Of Ingredients 14
Steps:
- Preheat 350°F or 175°C and set an oven rack in the middle position.
- Whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt in a mixing bowl.
- Add eggs, mashed sweet potato, oil, water, nuts, and vanilla to the same bowl. Mix until well combined.
- Pour the batter into a parchment paper lined bread pan and bake for 50 to 60 minutes, or until tester inserted into the center comes out clean.
- Remove from oven and let cool for about 10 minutes. Then, remove and place on a wire rack to cool completely.
Nutrition Facts : Calories 326 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 180 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SWEET POTATO SPOON BREAD
Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut.This recipe, part of Martha's Ultimate Thanksgiving Menu 2007, was adapted from Martha Stewart Living, November 1997.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 13
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, APPLE, AND SAGE SPOON BREAD
Categories Fruit Potato Side Bake Sauté Thanksgiving Apple Sweet Potato/Yam Fall Sage Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
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.
More about "golden sweet potato spoon bread recipes"
SWEET POTATO SPOON BREAD - THE BAKERMAMA
From thebakermama.com
Reviews 1Estimated Reading Time 2 minsCategory Side DishTotal Time 1 hr 5 mins
- In a large saucepan, cover the chopped sweet potato with water and bring to a boil. Reduce heat to medium and let potatoes simmer until tender when pricked with a fork, about 15-20 minutes. Drain and return to pan. Mash with a potato masher.
- In a large bowl, whisk together the flour, cornmeal, baking powder, cinnamon, nutmeg, salt and white pepper.
- In a medium bowl, whisk together the brown sugar, maple sugar, lightly beaten eggs, heavy cream and melted butter. Stir the wet ingredients into the dry ingredients. Add the mashed potatoes and stir until just combined.
SWEETPOTATO SPOONBREAD - NORTH CAROLINA SWEETPOTATOES
From ncsweetpotatoes.com
Cuisine Southern FareCategory Breads, Main CourseServings 4Estimated Reading Time 2 mins
- Spoonbread : Prepare a baking dish (loaf pan works welby spraying with pan spray. Cook grits according to package directions until stiff, then beat in butter. Peel potatoes and grate on a box grater (small holeand quickly stir into grits before they oxidize. Cook grits until all sweetpotato water has been absorbed. Remove from heat and allow to cool slightly. Whip egg whites to soft peaks and set aside. When grits have cooled to just above room temp, beat in egg yolks quickly. Fold in beaten whites, and pour into prepared pan. Bake in a 375 degree oven until spoon bread has puffed and no longer wiggles when shaken gently. Either serve right away, or allow to cool and portion.
- Coffee-Sorghum Belly : In an oven-proof, high sided pan, sear pork belly on stove until golden brown. Add coffee and ¼ c sorghum, cover tightly with a lid (or foil), and braise in a 250 degree oven until tender, around 2.5-3 hours. Remove belly from liquid and on to a sheet tray. Cover with a piece of parchment paper, place another tray over and top with a weight (a large can of food works well). Allow to press overnight in a fridge. Slice belly into 1 inch pieces and lay on a sheet tray. Melt together remaining ¼ c sorghum and butter and brush belly pieces with glaze. Bake in a 400 degree oven for 5-10 minutes, until belly is starting to crisp and is well glazed. Sprinkle with smoked salt.
- White-Chocolate Gel : Place white chocolate on a sheet tray and into a hot oven and cook until golden brown. While chocolate is caramelizing, bloom gelatin in water until pliable. Working quickly, scrape chocolate into a blender and cover with water. Blend until smooth. Measure liquid. If you have less than 2 cups, add more water. Return hot liquid to blender and blend in bloomed gelatin. Pour into a shallow container in the fridge and allow to set. Once set, return to blender and blend until smooth. You may need to add a little water to loosen it, but final gel should be smooth and creamy. Transfer to a squeeze bottle.
SMOKED GOUDA SWEETPOTATO SPOONBREAD - NORTH CAROLINA ...
From ncsweetpotatoes.com
Cuisine American, Southern FareCategory Appetizer, Side DishServings 4Estimated Reading Time 2 mins
- Preheat your oven to 375 degrees. Roast your sweetpotato on a baking sheet in its skin for about 1 hour. When it’s done, it will pierce easily with a knife and should smell like Thanksgiving. Peel the sweetpotato. Discard the skin and puree the flesh in a food processor. You’ll end up with roughly 1 1/2 cups puree.
- Generously butter a 2-quart baking dish with straight sides. In a medium saucepan, heat the milk, sugar, salt, and cayenne in a 2 quart saucepan until bubbles form around the edges. Whisk in the cornmeal and cook for about 2 minutes or until the starch grabs hold of the milk and thickens up tremendously. It will be pasty and a thin film will coat the bottom of the pan. Stir the whole time and do not walk away while it’s cooking. Remove the thickened mixture from the heat and stir in the butter 1 tablespoon at a time.
- In a large bowl, whisk together the egg yolks and heavy cream until the yolks are fully incorporated and the cream is a pretty, pale yellow. Then, in the bowl of your mixer fitted with the whisk attachment, beat the egg whites until they reach soft peaks.
- Once the cornmeal mixture has cooled for at least five minutes, whisk 1/3 of it into the egg yolks and cream. Follow up with the remaining thickened cornmeal, making sure you achieve a homogenous, pourable batter. Using a spatula, stir in the grated cheese and the sweetpotato puree. Finally, fold in half of the whipped egg whites. Continue with the last half. Pour the spoonbread batter into the greased baking dish and slide into the middle rack of the oven. Bake at 375 degrees for 30-35 minutes. The spoonbread will have risen beyond the rim of the dish and should be golden brown on top.
SWEET POTATO SPOON BREAD WITH CARAMEL PECAN TOPPING RECIPE
From countryliving.com
Cuisine SouthernTotal Time 55 minsServings 6Calories 737 per serving
- Butter six 4-ounce ramekins. Divide sweet-potato mixture among ramekins; place on a baking sheet and bake until golden and slightly puffed up, about 30 minutes.
- Let cool for 10 minutes. Meanwhile, in a medium, heavy-bottomed saucepan over medium-low heat, cook 1/4 cup water and granulated sugar until sugar dissolves, about 5 minutes; do not stir.
- Increase heat to medium-high and boil, without stirring, until syrup becomes a deep-amber color, 5 to 6 minutes.
BEST SOUTHERN SPOON BREAD RECIPE - LEGENDARY RECIPE …
From mamagourmand.com
4.5/5 (11)Total Time 2 hrs 15 minsCategory Side DishCalories 259 per serving
- Wrap sweet potatoes in foil. Bake for 45-55 minutes, or until tender. Remove foil and cool enough to handle. Remove skins and place potato flesh in a large bowl. Reduce oven temperature to 350ºF.
- In a large saucepan bring milk, brown sugar (or maple syrup), pumpkin pie spice, salt, and pepper to a boil over medium heat. Reduce heat to low and slowly whisk in cornmeal. Stir constantly and cook for 2-3 minutes, or until the mixture is very thick and starts to pull away from bottom of pan. Remove from heat and cool for 15-20 minutes, stirring occasionally.
- Meanwhile, add melted butter, egg yolks, and baking powder to cooled sweet potatoes. Mix well with a hand held mixer until mixture is smooth with no large lumps remain. Add slightly cooled cornmeal mixture to sweet potatoes. Mix well again and set aside.
SWEET POTATO SPOON BREAD | BETTER HOMES & GARDENS
From bhg.com
5/5 (46)Calories 234 per servingTotal Time 1 hr 55 mins
- Preheat oven to 400°F. Generously grease a 2-quart soufflé or casserole dish with about 1 tablespoon of the butter; set aside.
- Wrap potatoes in foil. Bake for 45 to 55 minutes, until soft to the touch. Remove from oven; discard foil. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes.
- Reduce oven temperature to 350°F. In a large saucepan, bring milk, thyme, brown sugar, salt, and pepper to a low boil over medium heat. In a slow, steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, for 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. Remove from heat; cool slightly. Add potatoes, egg yolks, remaining 3 tablespoons butter, and baking powder to cornmeal mixture; stir to thoroughly combine.
- In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Leaving obvious swirls of egg white, gently fold egg whites into the potato-cornmeal mixture.
SWEET POTATO BUNS - WOOD & SPOON
From thewoodandspoon.com
5/5 (2)Category BreadServings 12Total Time 4 hrs
- Combine the water, butter, TWO eggs, the sweet potato, bread, flour, all-purpose flour, sugar, salt, and yeast in a large bowl or bowl of a stand mixer. Mix to combine the ingredients. Switch to a dough hook and knead on medium speed for 4 minutes, adding a tablespoon or two of flour as needed (you can also knead by hand). This is a really soft and sticky dough, but it shouldn’t be so thin that you’re able to pour it. Once kneaded, put the dough into a lightly greased bowl, cover with plastic wrap or a tea towel, and allow to rise in a warm spot of the kitchen for about an hour and 45 minutes, or until doubled in size.
- Once doubled, dump the dough onto a generously floured surface and portion into 12 equal-sized rounds.To form the rolls, see the video link in the text of the above post. Smooth the sides of each rolls, making the tops of each bun tight and smooth. Spread out on a lightly greased cookie sheet and cover again with plastic wrap or tea towel. Allow to rise and puff, about 45 minutes, while you preheat the oven to 350.
- Once risen, lightly beat the remaining egg and combine it with a teaspoon of water. Use a basting brush to lightly brush each top with the egg wash and sprinkle with the sesame seeds. Bake in the preheated oven about 23-25 minutes or until the tops are golden and the internal temp registers at 180. Allow to cool and enjoy!
SWEET POTATO SPOON BREAD RECIPE - ROBERT STEHLING | …
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