SWEET POTATO-GINGER SPOON BREAD
We upped the health potential of this Southern delicacy by adding beta-carotene-rich sweet potatoes, iron-packed molasses, and ginger, which helps quell inflammation.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart baking dish and dust with cornmeal. Steam sweet potatoes until tender, about 15 minutes. Remove from heat and mash until very smooth; let cool slightly.
- Meanwhile, in a medium saucepan, bring milk to a simmer. Whisk in cornmeal in a thin stream. Cook, whisking constantly until just thickened, 1 to 3 minutes; remove from heat and let cool slightly.
- In a large bowl, stir together mashed potatoes, cornmeal mixture, egg yolks, sugar, molasses, ginger, and salt. Whisk the egg whites until stiff peaks form. Stir in half of egg whites into cornmeal mixture. Very gently fold in remaining egg whites.
- Spoon mixture into prepared baking dish, place on a baking sheet and bake until puffed and set, 35 to 40 minutes.
Nutrition Facts : Calories 109 g, Cholesterol 55 g, Fat 2 g, Fiber 1 g, Protein 4 g, Sodium 192 g
SWEET POTATO SPOON BREAD
Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut.This recipe, part of Martha's Ultimate Thanksgiving Menu 2007, was adapted from Martha Stewart Living, November 1997.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 13
Steps:
- 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 350 degrees. In a 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 2-quart baking dish. Working in batches if necessary, 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.
SWEET POTATO GINGER SPOON BREAD
from "jules food" - http://julesfood.blogspot.com/2010/12/sweet-potato-spoon-bread.html - recipe may be halved and baked in a 9x5 pan.
Provided by ellie3763
Categories Quick Breads
Time 1h15m
Yield 1 8x8 pan, 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake sweet potato until cooked through. Allow to cool slightly, then remove skin and mash well.
- Bring milk to a simmer on the stove. Whisk in cornmeal and continue whisking as cornmeal cooks, approximately 2 minutes. Remove from heat.
- Preheat oven to 350°F Spray an 8x8 baking dish with nonstick spray.
- In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, ginger, salt, and maple syrup.
- Using an electric mixer, whip egg whites until very stiff peaks form. Stir (do not just fold) half of the egg whites into the potato mixture. GENTLY fold the remaining egg whites into the mixture.
- Spread mixture into prepared dish and bake for 35 minutes or until set.
Nutrition Facts : Calories 175.3, Fat 4.4, SaturatedFat 2, Cholesterol 79, Sodium 494.7, Carbohydrate 27.4, Fiber 2.6, Sugar 6.6, Protein 7.1
TRADITIONAL CHINESE SWEET POTATO & GINGER DESSERT SOUP
This is a traditional favorite in Hong Kong, found in most dessert houses and revered for its heartwarming and revitalizing properties. It can just be as easily prepared at home, and is sure to warm even the coolest of days (though it's popular all year-round). Yellow, red, and purple sweet potatoes are commonly found in the market, though yellow ones are ideal given its richer flavor. The amount of ginger may be adjusted according to level of tanginess desired. Red dates are natural sweeteners that add more flavor (optional). Raw slab sugar is commonly used in Southeastern Chinese desserts, and can be readily found in Asian groceries. The slab sugar is ideal for this recipe as it not only enhances the taste but also adds a nice golden color. A light, non-creamy, easy and healthy dessert that works great for any time of the day... and especially when you are down with a cold.
Provided by c.k. Alvin
Categories Clear Soup
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel, wash and chop sweet potatoes into chunks.
- Bring water to a boil; add ginger, sweet potatoes and red dates and simmer for 12-15 minutes.
- Upon boiling, add slab sugar and boil until sugar dissolves.
- serve hot or cold!
Nutrition Facts : Calories 112.4, Sodium 45.8, Carbohydrate 27.7, Fiber 1.9, Sugar 17.1, Protein 1
SWEET POTATO BREAD I
A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.
Provided by Mary E. Crain
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
- Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g
SWEET POTATO AND PINEAPPLE SPOON BREAD
This is a combination of several recipes and although not a traditional spoon bread, some of the ingredients and the fact that you can serve or eat it with a spoon lead me to call it so. Almost everyone I know who has eaten it has begged for the recipe so I figured I better get it written down. I tend to cook to taste so some of the measurements are truly dependent on personal taste, but it is mainly the process, that makes the difference
Provided by Maximus67
Categories Yam/Sweet Potato
Time 3h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Bring a pot or kettle of water to a boil.
- Bake sweet potatoes in skin until fork tender about 40 minuets and let cool to touch.
- Remove skin and place sweet potato in a large mixing bowl mash till softened.
- Add drained pineapples, stir together.
- Add vanilla, cinnamon, nutmeg, molasses and ginger to the and bowl stir.
- I taste at this point to determine how much sugar to add, usually no more than 1/2 a cup and stir.
- Again I would taste to determine if the flavors are what I wish, since raw eggs are added in the next set, this is where I do my final tweeking or tasting.
- Then in a separate bowl combine the corn muffin mix, eggs, milk, sour cream until just blended.
- Add the muffin mixture to the sweet potato mixture and stir until combined, the texture should be closer to pancake mix than to muffin mix.
- Using two equal size baking dishes fill one with the boiling water and place in the oven on the lower shelf leaving space on the upper shelf for the spoon bread.
- Fill the second with the combined mixture place on top shelf in over.
- cook for about 45 minutes to an hour depending on oven size and container used to cook it.
- The spoon bread is complete when a tooth pick or knife inserted in the middle comes out not wet, because it is a very moist mixture you do not want a clean knife as you would with a cake, it should not be moving in the middle indicating it is still not fully cooked, if it moving in the middle and still wet when checked I would add 15 minutes to cooking time and check again.
- When it is out cover with foil to keep the moisture for about fifteen minutes
- Then it is all set to eat or can be kept and reheated great for plan ahead meals.
Nutrition Facts : Calories 522.1, Fat 18.3, SaturatedFat 8.1, Cholesterol 101.8, Sodium 771.5, Carbohydrate 80.8, Fiber 6.2, Sugar 38.4, Protein 9.6
SWEET POTATO, APPLE, AND SAGE SPOON BREAD
Categories Fruit Potato Side Bake Sauté Thanksgiving Apple Sweet Potato/Yam Fall Sage Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl.
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add apple; sauté until tender and golden, about 8 minutes. Add apple to sweet potato; mash together. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bring milk, sugar, sage, and salt to boil in heavy medium saucepan. Reduce heat to medium-low; gradually whisk in cornmeal. Cook until cornmeal absorbs milk and pulls clean from bottom of pan, stirring constantly, about 5 minutes. Whisk in 3 tablespoons butter. Whisk yolks in large bowl to blend. Gradually whisk in warm cornmeal mixture. Whisk in baking powder. Mix sweet potato mixture into cornmeal mixture. Beat egg whites in medium bowl to medium-stiff peaks. Fold whites into warm cornmeal mixture.
- Melt 1 tablespoon butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat. Pour batter into skillet. Transfer skillet to oven; bake spoon bread until top is golden and puffed, about 1 hour. Serve warm.
GINGER SWEET POTATO
Serve up a fantastic side dish with this scrumptious recipe from Susan LeBrun of Sulphur, Louisiana. The spice of ginger and cinnamon pair perfectly with sweet potato and maple syrup.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender; drain. In a small bowl, mash potato with remaining ingredients.
Nutrition Facts :
SWEET POTATO SPOON BREAD
This sweet potato cornbread is a welcome addition to any feast.
Provided by Martha Stewart
Number Of Ingredients 13
Steps:
- 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 350 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.
SWEET POTATO SPOON BREAD
This is an old favorite that I've started making again. Once you get past baking the sweet potatoes (you can also do this in the microwave to save time), it's very easy. One of my favorite comfort foods!
Provided by Mirj2338
Categories Quick Breads
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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 the heat to 350.
- In a 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, then pour into the dish.
- Bake until golden brown, about 45 minutes.
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SWEET POTATO SPOON BREAD RECIPE - ROBERT STEHLING
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5/5 Total Time 2 hrs 20 minsServings 10-12
- Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly. Slit the skins and scoop the potatoes into a large bowl. Mash until smooth. You should have 1 1/4 cups of mashed sweet potatoes. Increase the oven temperature to 425°.
- Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.
- Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.
- In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.
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