Martha Stewart's Sweet Potato Spoon Bread

Submitted by: MJ Dimapilis, Vancouver/Victoria

“My sister in-law makes it for Thanksgiving and Christmas every year and it's one of my favourite dishes to eat!”


  • 3 Large sweet potatoes
  • 1/4 cup(s) Yellow cornmeal
  • 2 cup(s) Milk
  • 4 tbsp(s) Butter
  • 1/4 cup(s) Brown sugar
  • 1/4 tsp(s) Nutmeg
  • 1/4 tsp(s) Ground cloves
  • 1 1/2 tsp(s) Ground Cinnamon
  • 1 tsp(s) Salt
  • 1/2 cup(s) Flour
  • 1/4 cup(s) Honey
  • 4 Eggs
  • 1 cup(s) Heavy cream
  • 1 cup(s) Water

Cooking Instructions

  1. Heat oven to 400 degrees Celsius. Bake sweet potatoes 40 to 45 minutes (or until soft when pierced with a knife). Let cool. Peel, and discard skins.
  2. Reduce the oven heat to 350 degrees Celsius. Using a medium saucepan, combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water over medium heat. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
  3. Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor (in batches if necessary) until smooth. Pour into buttered dish. Bake until golden brown, about 45 minutes. Serve.




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