Sweet-Potato Spoon Bread

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Sweet-Potato Spoon Bread Ingredients

3 lg Sweet potatoes	1 1/2 ts Ground cinnamon
1/4 c Yellow cornmeal	1 ts Salt
2 c Milk	1/2 c All-purpose flour
4 tb Unsalted butter	1/4 c Honey
1/4 c Light-brown sugar	4 lg Eggs
1/4 ts Ground nutmeg	1 c Heavy cream
1/4 ts Ground cloves

Instructions for Sweet-Potato Spoon Bread

Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins. Reduce heat to 35O degrees. In medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool. Butter a two-quart baking dish. Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve. Serves 8 to 10. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 353 Calories (kcal); 21g Total Fat; (53% calories from fat); 7g Protein; 34g Carbohydrate; 158mg Cholesterol; 343mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.

Main Ingredient: PotatoCuisine: Uncategorized

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