Post Eagle Newspaper


Dec 2, 2023

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New Jersey

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Sweet Potato Spoon Bread


Sweet Potato Spoon Bread


3 small sweet potatoes
3 c. 1% milk, divided
2 c. yellow cornmeal
1/2 t. salt
3 T. brown sugar
2 t. baking powder
1 t. butter, melted
1/2 t. baking soda
1 large egg
2 large egg whites (at room temperature)
Cooking spray

Preheat oven to 375º. Bake potatoes until tender, then cool. Peel and mash potatoes, set aside.

Combine 2 cups milk, cornmeal and salt, stirring well with a whisk. Cook over medium heat for 4 minutes or until thick, stirring constantly. Remove from heat and stir in potatoes and sugar.

Combine potato mixture with 1 cup milk, baking powder, butter, baking soda and egg.  Stir well and set aside.

Beat 2 egg whites at high speed until stiff peaks form. Gently fold into potato mixture.

Spoon into an 11” x 7” baking dish coated with cooking spray.
Bake at 375º for 50 minutes

Recipe by Manya (Dybicz) Lewandowski[/print_this]

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