Sweet Potato Spoonbread, a spin on an old Southern classic, corn pudding, is simple to make and can be served sweet or savory. Such a delicious side dish to whip up throughout the year.
Southern Roasted Sweet Potato Spoonbread
Southern Sweet Potato Spoonbread brings two southern favorites, sweet potatoes and corn pudding, together in a delicious casserole. Perfect for family gatherings, potlucks, and holiday feasts.
We are such fans of spoonbreads. We have it at all our family gatherings. The grandchildren absolutely adore it.
It is the perfect side dish to serve with roasted chicken as well as beef or pork roast.
Sweet Potatoes are so much a favorite around our house that I always roast a bunch at once.
They are perfect for making sweet potato makeover dishes.
I used leftover roasted sweet potatoes in this recipe. I coated them in a seasoning mixture of salt, black pepper, red cayenne pepper, paprika, and a little brown sugar.
The seasoning really brought out the depth of flavor in the sweet potatoes.
This sweet potato spoonbread will come out of the oven slightly puffed up like a souffle, but there is no pressure to keep it that way. It settles into a yummy pudding when served.
You might say it has its own magic presentation. Simply gorgeous!
We loved this sweet potato spoonbread so much that we included it in our Easter meal.
I hope you get to make some real soon, maybe for your Easter celebration! Enjoy!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SWEET POTATO SPOONBREAD
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Sweet Potato Spoonbread and similar recipe ideas you can have.
You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.
TIPS AND TIDBITS TO MAKE THE BEST SWEET POTATO SPOONBREAD
Sweet potatoes. You can substitute the roasted sweet potatoes for canned sweet potatoes. I would use 2 15 oz. cans, which do not have to be roasted first.
Make ahead. The sweet potatoes can be roasted ahead of time and refrigerated for up to 5 days until you are ready to prepare the spoonbread. This saves time preparing the dish.
Double the recipe. This recipe can be doubled and baked in a larger 11"x14" dish or two 9"x13" dishes.
Freeze the dish. The whole casserole can be made ahead and then frozen to serve later for up to 3 months.
Serve immediately. This dish is best served warm out of the oven.
Leftovers. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
WHAT YOU NEED TO PREPARE SWEET POTATO SPOONBREAD
Large sweet potatoes
Vegetable oil or coconut oil
Salt
Black pepper
Red cayenne pepper (optional)
Paprika
Brown sugar
Self-rising yellow cornmeal
Whole milk
Eggs
Butter
Granulated sugar
Ground cinnamon
HOW TO PREPARE SWEET POTATO SPOONBREAD
Preheat oven to 425 degrees F. Line a sheet pan with foil or parchment paper; set aside.
Add cubed sweet potatoes to a large bowl. Using two spoons, toss with oil.
Add seasonings, salt, black pepper, cayenne pepper, paprika, and 4 teaspoons of brown sugar in a small bowl.
Stir seasonings until well mixed. Sprinkle over the sweet potatoes.
Using two spoons, toss sweet potatoes with the seasoning until they are well coated.
Spread seasoned sweet potatoes across the prepared sheet pan. Place in the preheated oven.
Roast sweet potatoes for 15 minutes. Remove them from the oven, turn them over, and spread out again.
Roast an additional 15-20 minutes. Remove them from the oven and spoon them into a bowl of an electric mixer.
Reduce the temperature in the oven to 350 degrees F.
Using the paddle attachment, blend the roasted sweet potatoes with melted butter on low until smooth in the bowl of an electric mixer.
Add the remainder of the brown sugar, self-rising cornmeal, whole milk, and eggs; mix until smooth with a wire whisk.
Add the sweet potato mixture and mix until all is well incorporated.
Spray an oblong dish with non-stick cooking spray.
Spoon the mixture into the prepared dish and bake for 25-35 minutes (or longer, depending on how deep the dish is) until puffed and golden brown.
The center will be slightly jiggly when moving the pan back and forth.
Mix sugar and cinnamon together and dust across the warm spoonbread. Serve warm.
Thank you for sharing this recipe at Meal Plan Monday! It looks amazing. I can't wait to try it myself soon.
ReplyDeleteSure wish we lived closer so I could come help you eat this up. But then...I know I can make it for myself. =) Thanks for sharing. Pinning!
ReplyDeleteI have never heard of this, but we love sweet potatoes, so it looks good. :)
ReplyDeleteLooks delicious!
ReplyDeleteThis looks so good! Can you describe the texture to me? Thank you!
ReplyDeleteThe texture is similar to a soft cornbread. Soft enough to spoon. Hope this helps.
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