Sweet Potato Spoon Bread Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| 1 cup mashed, cooked sweet potatoes or one | ||
| Sweet potatoes | 8 Ounce, drained | |
| Butter/Margarine | 1 Tablespoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Egg yolk | 1 | |
| 1 stiff beaten egg white | ||
| Butter or margarine | ||
Directions
In a medium saucepan stir the milk into the cornmeal.
Cook, stirring constantly, about 5 minutes or till mixture is very thick and pulls away from the sides of the pan.
Remove from heat.
Stir in the mashed sweet potatoes, the 1 tablespoon butter or margarine, baking powder, and salt.
Beat in egg yolk.
Gently fold in the beaten egg white.
Turn mixture into four greased 8 to 10 ounce baking dishes or one greased 1 quart casserole.
Sprinkle with additional cornmeal.
Bake in a 325° oven for 30 to 40 minutes for the individual baking dishes or 50 to 60 minutes for the casserole, or till knife inserted near the center comes out clean.
Cook, stirring constantly, about 5 minutes or till mixture is very thick and pulls away from the sides of the pan.
Remove from heat.
Stir in the mashed sweet potatoes, the 1 tablespoon butter or margarine, baking powder, and salt.
Beat in egg yolk.
Gently fold in the beaten egg white.
Turn mixture into four greased 8 to 10 ounce baking dishes or one greased 1 quart casserole.
Sprinkle with additional cornmeal.
Bake in a 325° oven for 30 to 40 minutes for the individual baking dishes or 50 to 60 minutes for the casserole, or till knife inserted near the center comes out clean.
Chef
