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Sweet potato, apple, and sage spoon bread

Spoon bread is a pudding-like bread made with cornmeal; best served warm.

1 1/2 lbs. sweet potatoes, scrubbed, peeled [optional!] and cut into 1 1/2-inch dice

6 tbsp. butter
2 - 3 small apples, peeled [optional!] and cut into 1/2-inch chunks
2 C whole milk
1 tbsp. (packed) brown sugar
2 tsp. chopped fresh sage
2 tsp. coarse salt
1 C white cornmeal [I'm sure yellow would be okay too]
4 lg. eggs, separated
1 1/2 tsp. baking powder

Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to a large bowl.


Melt 2 tbsp. butter in heavy medium skillet over medium heat. Add apple; saute until tender and golden, about 8 minutes. Add apple to sweet potato; mash together. Cool.


Preheat oven to 350 degrees F. Bring milk, sugar, sage, and salt to a boil in a 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 tbsp. butter. Whisk yolks in large bowl to blend. Gradually whisk in warm cornmeal mixture. 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 tbsp. 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.



This entry is related to the following products. Click on any of them for more information.
Sweet Potato, Potato, Sage, Eggs, Apples, Real milk, Free Range Pastured Eggs, Butter, Herbs, Sweet Potatoes, Sweet Potatoes,
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