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Suggest a better descriptionHeat 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.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 8 servings | ||
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Calories: 677 | ||
Calories from Fat: 477 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53g | 71 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 641.9mg | 198 % | |
Sodium 320.6mg | 11 % | |
Potassium 417.5mg | 11 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 31.5g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 677
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