Name: Sweet-Potato Spoon Bread
Ingredients: 3 lg Sweet potatoes; 1/4 c Yellow cornmeal; 2 c Milk; 4 tb Unsalted butter; 1/4 c Light-brown sugar; 1/4 ts Ground nutmeg; 1/4 ts Ground cloves; 1 1/2 ts Ground cinnamon; 1 ts Salt; 1/2 c All-purpose flour; 1/4 c Honey; 4 lg Eggs; 1 c Heavy cream

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			8	servings

INGREDIENTS

3	lg	Sweet potatoes
1/4	c	Yellow cornmeal
2	c	Milk
4	tb	Unsalted butter
1/4	c	Light-brown sugar
1/4	ts	Ground nutmeg
1/4	ts	Ground cloves
1 1/2	ts	Ground cinnamon
1	ts	Salt
1/2	c	All-purpose flour
1/4	c	Honey
4	lg	Eggs
1	c	Heavy cream

INSTRUCTIONS

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 35O 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.
Serves 8 to 10.
Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn
Thomas - [email protected]"
Per serving: 353 Calories (kcal); 21g Total Fat; (53% calories from fat);
7g Protein; 34g Carbohydrate; 158mg Cholesterol; 343mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;
1/2 Other Carbohydrates
Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT
Converted by MM_Buster v2.0n.

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