Golden Sweet Potato Spoon Bread
Indulge in the cozy, Southern-inspired charm of Golden Sweet Potato Spoon Bread, a cross between cornbread and soufflé that’s as luscious as it is comforting. This dish features mashed sweet potatoes blended with rich buttermilk, a touch of cinnamon, and a perfect balance of yellow cornmeal and flour for a fluffy yet golden crust. The smooth, velvety batter bakes to perfection in under an hour, creating a side dish that’s moist, lightly sweet, and irresistibly tender. Perfect for holiday gatherings or weeknight dinners, this spoon bread pairs beautifully with roasted meats or a drizzle of honey for a delightful twist. Ideal keywords: "sweet potato spoon bread," "southern spoon bread recipe," "sweet potato side dish," "easy holiday recipes."
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 2 pieces large eggs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 teaspoon ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and grease a 2-quart baking dish with butter or non-stick spray.
Peel and dice the sweet potatoes into chunks. Place them in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook for about 12-15 minutes, or until fork-tender.
Drain the sweet potatoes and mash them in a large mixing bowl until smooth. Let them cool slightly.
Add the butter, granulated sugar, and eggs to the mashed sweet potatoes. Beat the mixture with a whisk or electric mixer until smooth and well combined.
Stir in the buttermilk, mixing until fully incorporated.
In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the spoon bread is golden brown on top and a toothpick inserted into the center comes out mostly clean (a few crumbs are fine).
Let the spoon bread cool for 5-10 minutes before serving. It is best served warm, with a dollop of butter or a drizzle of honey if desired.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 3266 mg | 142% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 49.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 444 mg | 34% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
