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Sweet Potato Spoon Bread Recipe
|Milk||1 Cup (16 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Mashed cooked sweet potatoes/8 ounce can sweet potatoes, drained and mashed||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Egg white||1 , stiffly beaten|
Serving size: Complete recipe
Calories 975 Calories from Fat 459
% Daily Value*
Total Fat 51 g79.1%
Saturated Fat 28.8 g143.8%
Trans Fat 0 g
Cholesterol 304.4 mg101.5%
Sodium 1039.5 mg43.3%
Total Carbohydrates 107 g35.5%
Dietary Fiber 8.9 g35.6%
Sugars 30.3 g
Protein 22 g44.2%
Vitamin A 338.4% Vitamin C 6%
Calcium 54.4% Iron 19.1%
*Based on a 2000 Calorie diet
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 325Â° 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.