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.
SPOON BREAD
This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.
Nutrition Facts :
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 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.
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.
MY VERSION OF STEPHANIE TYSON'S SWEET POTATO CORNBREAD MUFFINS
I love cornbread of all kinds and have a couple of sweet potato to use, found this recipe, but modified it to have more sweet potato, used less baking powder (from 1 tablespoon to 1 teaspoon and added 1/2 teaspoon of baking soda for the reaction with kefir) so I could sub kefir for the milk. I make a ton of kefir and have to use it up.
Provided by Nado2003
Categories < 15 Mins
Time 12m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F. In a large bowl, loosely sift the dry ingredients.In a separate bowl, combine eggs, oil, and buttermilk or kefir. Add the sweet potatoes and mix well.
- Add the sweet potato mixture to the dry ingredients and mix until combined, being careful not to overmix.
- Pour into a greased 9-inch baking pan or spoon into a 12-cup muffin tin. Bake at 450° for 20 minutes or until the cornbread is golden.
- Test with a toothpick, and serve with honey.
Nutrition Facts : Calories 159.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 32, Sodium 325.9, Carbohydrate 27.8, Fiber 1.6, Sugar 10.2, Protein 3.9
SWEET POTATO CINNAMON SWIRL BREAD
Roasted, puréed sweet potatoes lend moisture, flavor and a rich golden color to this hybrid breakfast bread and pastry. Here, a batter-like layer added to the yeasted dough, referred to as a wine loaf, helps prevent those gaps that often form in swirled breads. This recipe bakes beautifully in a small Pullman loaf pan, but any 1 1/2-pound-capacity loaf pan will do. If you can spare a slice, it makes a beautiful overnight French toast.
Provided by Laurie Ellen Pellicano
Categories breakfast, brunch, lunch, snack, breads, pastries
Time 2h
Yield One 9- to 10-inch loaf
Number Of Ingredients 19
Steps:
- Prepare the dough: In a small bowl, mix together the warm water and yeast. Let sit, undisturbed, for 1 minute, then whisk to dissolve. Let sit until frothy, about 5 minutes.
- In a medium bowl, whisk together 2 3/4 cups flour, salt, nutmeg and mace. Set aside.
- In a large bowl, using a wooden spoon, beat together the 5 tablespoons butter and the sugar to form a paste. You are not looking for a lot of air; you just want the mixture to look cohesive.
- Break the egg into a small bowl or cup and stir with a fork to break up the yolk a bit, then add to the creamed sugar base. Beat with a sturdy wooden spoon to combine. Add the sweet potato purée and continue beating until mostly incorporated; the mixture will look curdled. Stir in the yeast mixture.
- Add the flour mixture and stir to create a soft, shaggy dough. Turn it out onto a flour-dusted surface and knead and fold the edges of the dough into the center until it comes together.
- Continue kneading for about 8 minutes, adding flour as necessary if the dough gets sticky until you form a smooth but tender ball. This is a wetter dough and may absorb up to 1/4 cup more flour, so keep adding as you knead. (Alternately, this whole process can be done in a mixer, using the beater attachment on low to combine the butter and sugar until creamy. Stream in the beaten egg, followed by the sweet potato purée and finish with the flour. Once all the flour is added, switch to the dough hook and mix on medium-low for 6 to 8 minutes. Three minutes into kneading, check for tackiness and add flour if the dough does not come cleanly off the hook.)
- Scrape any leftover bits from the large bowl and discard. Grease with a little butter or oil, nest the dough in the bowl turning it once to coat lightly. Cover with a plate, pot lid or wet towel and let sit in a warm place until doubled in volume 1 1/2 to 2 hours.
- Punch down the dough, fold the edges into the center, flip the dough over and cover with a pot lid or an inverted plate. Chill overnight in the refrigerator (or at least 8 hours).
- The next morning, soak the raisins in boiling water to cover and let them sit for 10 minutes to plump. Drain well and set aside. Grease a 1 1/2-pound-capacity loaf pan (such as a 9-by-4-inch small Pullman or a 10-by-5-inch loaf pan) with softened butter or oil.
- Make the wine loaf: In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate small bowl, beat together the butter and sugar to make a paste. Add the egg and beat to combine. Add the flour mixture and stir until smooth and uniform. Keep at room temperature.
- Remove dough from the fridge; it should be puffy and nearly doubled in size. Turn the dough out onto a lightly floured surface. Roll the dough out into an oblong sheet that is about 18-by-6 inches, using a little flour if necessary to keep it from sticking.
- Spread the wine loaf across the surface of the dough in a thin, even layer, using an offset spatula or sturdy rubber spatula.
- Scatter the plumped raisins over the battered dough, pressing lightly to adhere, then sprinkle very lightly with additional cinnamon to lightly coat.
- Roll the dough up lengthwise, shaping it into a tight 6-inch-long log. When finished, rock the loaf back and forth a bit on the surface and press on both ends with your hands to even it out. You want the loaf to fit snugly in the bottom of the pan. To adjust the dimensions, roll it a little more to elongate it or press the ends a few more times to make it shorter. Lift it up and slip the loaf into the buttered loaf pan, seam-side down.
- Let rise at room temperature, covered loosely with a sheet of lightly greased plastic wrap, until doubled and brimming in your pan, about 3 hours.
- When your loaf looks close to ready, heat the oven to 375 degrees and position a rack in the center.
- Brush the surface of the loaf with cream, and bake for 50 minutes to 1 hour 15 minutes, rotating after 30 minutes to ensure even coloring. The loaf should be a deep golden brown and register 200 degrees when tested with a thermometer. (If the loaf is browning too quickly, you can tent with aluminum foil halfway through baking.)
- Remove from the oven and, using oven mitts or towels, bang the pan on all sides on the counter to release the loaf, carefully unmolding it onto a cooling rack. Let loaf cool completely before slicing. (If you cut it when hot, you may dry out the interior.) Store bread in an extra large sealed bag for 2 to 3 days, slice it before bagging for easy toasting. You can also freeze it in resealable freezer-safe plastic bags, whole or sliced.
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 BREAD
We raise and sell sweet potatoes on our farm in the lower part of Texas panhandle. Years ago, a customer shared his wife's sweet potato bread recipe with me. It's been a family favorite ever since. -Joan Helms, Quitaque, Texas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
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
GOLDEN SWEET POTATO SPOON BREAD
A lovely mild spoon bread that makes a great addition to any meal! This can be made ahead and baked later. This recipe came courtesy of Ben Barker, Magnolia Grill, in Durham, N.C. Cook time does not include cooking of sweet potato. You could replace the potato with pumpkin for pumpkin spoon bread, or other squash. I might even try banana and see what happens!
Provided by Sharon123
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Bake sweet potato in center of 325°F oven until tender, about 1 hour.
- Peel and puree until smooth; set aside.
- Butter a 12-cup shallow casserole.
- Heat milk, half and half, salt and sugar in a heavy saucepan over medium heat.
- When small bubbles appear around the edge, slowly whisk in cornmeal and flour, stirring constantly.
- Continue to stir as mixture cooks and thickens.
- When smooth and creamy, remove from heat and stir in butter until completely melted and combined.
- In a medium bowl, beat yolks and cream together until lightened in color.
- Gradually add to cornmeal mixture.
- Add 3/4 cup sweet potato puree.
- Add salt to taste, if desired.
- Recipe can be made ahead to this point.
- Preheat oven to 350°F.
- Beat egg whites and fold into cornmeal mixture.
- Spread into prepared dish.
- Bake until puffy, golden brown aand just set, about 30 to 35 minutes.
- Makes 12-14 servings.
- Enjoy!
Nutrition Facts : Calories 260.3, Fat 17.9, SaturatedFat 10.2, Cholesterol 150.8, Sodium 713.7, Carbohydrate 18.5, Fiber 1.2, Sugar 1.9, Protein 7.1
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
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.
More about "sweet potato spoon bread recipes"
SWEET POTATO SPOON BREAD | BETTER HOMES & GARDENS
From bhg.com
4.1/5 (46)Calories 234 per servingTotal Time 1 hr 55 mins
- Preheat oven to 400°F. Generously grease a 2-quart soufflé or casserole dish with about 1 tablespoon of the butter; set aside.
- Wrap potatoes in foil. Bake for 45 to 55 minutes, until soft to the touch. Remove from oven; discard foil. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes.
- Reduce oven temperature to 350°F. In a large saucepan, bring milk, thyme, brown sugar, salt, and pepper to a low boil over medium heat. In a slow, steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, for 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. Remove from heat; cool slightly. Add potatoes, egg yolks, remaining 3 tablespoons butter, and baking powder to cornmeal mixture; stir to thoroughly combine.
- In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Leaving obvious swirls of egg white, gently fold egg whites into the potato-cornmeal mixture.
SWEET POTATO SPOONBREAD RECIPE | MYRECIPES
From myrecipes.com
SWEET POTATO SPOON BREAD RECIPE - DELISH.COM
From delish.com
CLEAN EATING SWEET POTATO SPOON BREAD RECIPE
From delishably.com
SWEET-POTATO SPOON BREAD WITH CARAMEL-PECAN TOPPING
From countryliving.com
SWEET POTATO SPOON BREAD RECIPE - ROBERT STEHLING
From foodandwine.com
5/5 (1)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.
SWEET POTATO SPOONBREAD - A FORK AND A PENCIL
From aforkandapencil.com
SWEET POTATO SPOON BREAD | RECIPE | SPOON BREAD, SWEET TOOTH …
From pinterest.ca
SWEET POTATO SPOON BREAD | RECIPE | DESSERT CALORIES, FOOD, …
From pinterest.com
SWEET POTATO SPOON BREAD RECIPE BY GRANNYS.KITCHEN | IFOOD.TV
SAVOURY SWEET POTATO PAN BREAD RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
SWEET POTATO BREAD - IMMACULATE BITES
From africanbites.com
HAITIAN SWEET POTATO BREAD | GOOD. FOOD. STORIES.
From goodfoodstories.com
BEST SOUTHERN SPOON BREAD RECIPE - MAMAGOURMAND
From mamagourmand.com
RECIPE: SWEET-POTATO SPOON BREAD WITH CARAMEL-PECAN TOPPING
SWEET POTATO SPOON BREAD | JATHAN & HEATHER
From jathanandheather.com
SWEET POTATO SPOONBREAD FOR PRACTICE THANKSGIVING - SIPPITYSUP
From sippitysup.com
SWEET POTATO SPOON BREAD - GLUTEN FREE RECIPES
From fooddiez.com
JULES FOOD...: SWEET POTATO SPOON BREAD | SPOON BREAD, …
From pinterest.com
SWEET POTATO SPOONBREAD - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
SWEET POTATO SPOON BREAD - VERONICA HINKE
From veronicahinke.com
SWEET POTATO SPOONBREAD WITH SMOKED GOUDA AND POBLANO …
From kingarthurbaking.com
SWEET POTATO SPOONBREAD - COOKING WITH K
From cookingwithk.net
SWEET POTATO GINGER SPOON BREAD FOOD- WIKIFOODHUB
From wikifoodhub.com
HOW TO BAKE KIMBERLY’S SCRUMPTIOUS SWEET POTATO SPOONBREAD
From cookingwithkimberly.com
SWEET POTATO SPOON BREAD RECIPE - FOOD.COM
From food.com
HOW TO COOK OLD FASHIONED SWEET POTATO …
From youtube.com
JULES FOOD...: SWEET POTATO SPOON BREAD | SWEET POTATO …
From pinterest.com
SWEET POTATO BREAD RECIPE (EASY & MOIST) - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
SWEET POTATO SPOON BREAD RECIPE BY HEALTHYCOOKING | IFOOD.TV
NC SWEET POTATO SPOON BREAD
From ncegg.org
SWEET POTATO SPOON BREAD RECIPE — THE MOM 100
From themom100.com
RECIPE OF THE MONTH: SWEET POTATO SPOON BREAD
From ncfieldfamily.org
VIDEO: SWEET POTATO SPOON BREAD RECIPE | MARTHA STEWART
From marthastewart.com
8 SPOON BREAD RECIPES | ALLRECIPES
From allrecipes.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #yams-sweet-potatoes #north-american #breads #lunch #potatoes #vegetables #american #southern-united-states #oven #potluck #dinner-party #heirloom-historical #holiday-event #kosher #summer #winter #food-processor-blender #dietary #christmas #hanukkah #thanksgiving #seasonal #comfort-food #rosh-hashana #quick-breads #taste-mood #to-go #equipment #small-appliance #4-hours-or-less
You'll also love