NC Sweetpotato Spoonbread
Soft and golden brown, this NC Sweetpotato Spoon Bread is a treat suited for any dinner table! Shared with us by ncegg.org
Recipe
Ingredients
- 1 sweetpotato large
- 2½ C milk
- 2 C half & half
- 1 tsp. salt
- 3 tsp. sugar
- 1 C cornmeal
- ½ C flour
- 8 Tbsp. butter cut into pieces
- 6 eggs separated
- ¼ C cream
Instructions
- Bake sweetpotato in center of 325˚F oven until tender, about 1 hour. Peel and purée the baked sweetpotato until it is smooth. Set aside.
- Butter a 9 X 13 shallow baking dish. Heat milk, half & 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 sweetpotato 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 and just set, about 30 to 35 minutes.
Notes
Nutrition Facts
NC Sweetpotato Spoonbread
Serving Size
0.5 C
Amount per Serving
Calories
293
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
129
mg
43
%
Sodium
310
mg
13
%
Potassium
279
mg
8
%
Carbohydrates
23
g
8
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
8
g
16
%
Vitamin A
3335
IU
67
%
Vitamin C
1
mg
1
%
Calcium
131
mg
13
%
Iron
1
mg
6
%
Net Carbohydrates
21
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 0.5CCalories: 293kcalCarbohydrates: 23gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 129mgSodium: 310mgPotassium: 279mgFiber: 2gSugar: 7gVitamin A: 3335IUVitamin C: 1mgCalcium: 131mgIron: 1mgNet Carbohydrates: 21g
