Recipe: Sweet Potato Spoon Bread (B. Smith recipe)

SWEET POTATO SPOON BREAD

"Spoon bread is a sweet, moist cornmeal-based dish closer in consistency and taste to pudding than bread. I like to serve this sweet potato-flavored version as a side dish with meat and poultry."

3 cups whole milk
1 cup yellow or white cornmeal
4 tablespoons butter, cut into pieces
2 cups mashed sweet potatoes
1 tablespoon baking powder
3 large eggs, beaten

Preheat oven to 350 degrees F. Spray a round 2-quart baking dish with nonstick cooking spray.

In a large saucepan, pour the milk and cook over medium heat. Slowly whisk in the cornmeal to avoid any lumps. Continue whisking; as the milk heats to steaming, the mixture will thicken, about 3 to 4 minutes. Allow to come to a gentle boil and cook for about 1 minute. Turn off the heat and add the butter, whisking until it melts.

In a large bowl, stir together the mashed sweet potatoes and baking powder. Stir in the warm milk mixture and mix until smooth. Beat in the eggs a little at a time, blending well after each addition. Pour the batter into the prepared baking dish.

Bake for 45 to 50 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. Serve immediately.

Makes 8 servings
Source: B. Smith Cooks Southern-Style by Barbara Smith