Sweet-potato Spoon Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 8 | Servings | ||
INGREDIENTS
| 3 | Sweet potatoes | |
| 1/4 | c | Yellow cornmeal |
| 2 | c | Milk |
| 4 | T | Unsalted butter |
| 1/4 | c | Light-brown sugar |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground cloves |
| 1 1/2 | t | Ground cinnamon |
| 1 | t | Salt |
| 1/2 | c | All-purpose flour |
| 1/4 | c | Honey |
| 4 | 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 - Lynn_Thomas@prodigy.net" 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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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 182
Total Fat: 20.6g
Cholesterol: 153.9mg
Sodium: 369.1mg
Potassium: 171.9mg
Carbohydrates: 22g
Fiber: <1g
Sugar: 12g
Protein: 7g