Sweet Potato Spoonbread, a spin on an old Southern classic, cornbread pudding, simple to make, served sweet or savory. Such a delicious side dish to whip up throughout the year.
We are such a fan of spoonbread. We have it at all our family gatherings. The grandchildren absolutely adore it.
It is the perfect side dish to serve with roasted chicken as well as beef or pork roast.
Sweet Potatoes are so much a favorite around our house that I always roast a bunch at one time.
They are perfect to make sweet potato makeover dishes.
I used leftover roasted sweet potatoes in this recipe. I coated them in a seasoning mixture of salt, black pepper, red cayenne pepper, paprika, and a little brown sugar.
The seasoning really brought out the depth of flavor in the sweet potatoes.
This sweet potato spoonbread will come out of the oven slightly puffed up like a souffle, but there is no pressure to keep it that way. It settles into a yummy pudding when served.
You might say, it has its own magic presentation. Simply gorgeous!
We loved this sweet potato spoonbread so much so that we include it in our Easter meal.
I hope you get to make some real soon....maybe for your Easter celebration! Enjoy!
Sweet Potato Spoonbread
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons coconut oil or vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red cayenne pepper (optional)
- 1/2 teaspoon paprika
- 1/2 cup brown sugar
- 1 cup self-rising yellow cornmeal
- 2 cups whole milk
- 3 large eggs
- 1/2 cup butter, melted and slightly cooled
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
Preheat oven 425 degrees F. Line a sheet pan with foil or parchment paper; set aside.
Add cubed sweet potatoes to a large bowl. Using two spoons, toss with oil.
In a small bowl add seasonings, salt, black pepper, cayenne pepper, paprika, and 4 teaspoons brown sugar.
Stir seasonings until mixed well. Sprinkle over the sweet potatoes.
Using two spoons toss sweet potatoes with the seasoning until all of them are coated well.
Spread seasoned sweet potatoes across the prepared sheet pan. Place in the preheated oven.
Roast sweet potatoes 15 minutes. Remove them from the oven and turn them over and spread out again.
Roast additional 15-20 minutes. Remove them from the oven and spoon them into a bowl of an electric mixer.
Reduce the temperature in the oven to 350 degrees F.
In the bowl of an electric mixer, using the paddle attachment, on low blend the roasted sweet potatoes with melted butter until smooth.
In a large bowl, add remainder of the brown sugar, self-rising cornmeal, whole milk, and eggs; mix until smooth with a wire whisk.
Add the sweet potatoes mixture and mix until all is well incorporated.
Spray an oblong dish with non-stick cooking spray.
Spoon mixture into the prepared dish and bake for 25-35 minutes (or longer depending on how deep the dish) until puffed and golden brown.
The center will be slightly jiggly when moving the pan back and forth.
Mix sugar and cinnamon together and dust across the warm spoonbread. Serve warm.
Cook's Note: You can substitute the roasted sweet potatoes for canned sweet potatoes. I would use 2 (15 oz.) cans.
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