Sweet Potato Spoon Bread Food

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SWEET POTATO SPOON BREAD



Sweet Potato Spoon Bread image

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

3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light-brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream

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 SPOON BREAD



Sweet Potato Spoon Bread image

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

3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light brown sugar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream

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 CINNAMON SWIRL BREAD



Sweet Potato Cinnamon Swirl Bread image

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

3 tablespoons warm water
2 1/4 teaspoons active dry yeast (from a 3/4-ounce packet)
2 3/4 cups/390 grams bread flour, plus more for kneading
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground mace
5 tablespoons/70 grams unsalted butter, at room temperature, plus more for greasing
1/3 cup/75 grams dark brown sugar
1 large egg
3/4 cup/210 grams sweet potato purée (from about 1 large sweet potato; see Tip)
1 tablespoon heavy cream, half-and-half or milk, for brushing
1 cup/150 grams golden or dark raisins (or a combination)
1/3 cup/40 grams bread flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon, plus more for sprinkling
1 1/2 tablespoons/20 grams unsalted butter, room temperature
2 tablespoons dark brown sugar
1 large egg

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 AND PINEAPPLE SPOON BREAD



Sweet Potato and Pineapple Spoon Bread image

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

3 medium sweet potatoes
1 (15 ounce) can crushed pineapple, drained
2 (8 1/2 ounce) boxes Jiffy corn muffin mix
1 (8 ounce) container sour cream
1 cup milk
3 eggs
2 tablespoons molasses or 2 tablespoons dark corn syrup
1 1/2 teaspoons vanilla
1 1/2 teaspoons ground cinnamon (or freshly grated)
1 1/2 teaspoons ground nutmeg (or freshly grated)
1 teaspoon ginger powder (or freshly grated)
1/2 cup brown sugar
1 tablespoon butter
steaming hot water

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-GINGER SPOON BREAD



Sweet Potato-Ginger Spoon Bread image

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

Butter, for baking dish
1/2 cup yellow cornmeal, plus more for pan
2 small sweet potatoes (12 ounces), peeled and cut into 1-inch pieces
1 1/2 cups low-fat milk (1%)
2 large eggs, separated, plus 2 large egg whites
2 tablespoons light-brown sugar
1 tablespoon unsulfured molasses
1 tablespoon grated, peeled fresh ginger
1 teaspoon salt

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 GINGER SPOON BREAD



Sweet Potato Ginger Spoon Bread image

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

1/2 cup cornmeal
12 ounces sweet potatoes
1 1/2 cups 1% milk
2 large eggs, separated
2 extra large egg whites
2 tablespoons maple syrup
1 tablespoon fresh grated ginger
1 teaspoon salt

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

MY SISTER'S SWEET POTATO BREAD



My Sister's Sweet Potato Bread image

This is my sister Barb's recipe. It is the first thing I ever made for my husband when we first met and he flipped over it. He ate a whole loaf driving home from my house!

Provided by Karen..

Categories     Quick Breads

Time 1h25m

Yield 2 Standard Loaves

Number Of Ingredients 13

2 cups white sugar
1 cup vegetable oil
3 eggs
2 cups mashed canned candied yams or 2 cups sweet potatoes
1 teaspoon vanilla
3 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
1 cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.
  • In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.
  • Stir until just combined.
  • Fold in walnuts.
  • Pour into 2 standard loaf pans.
  • Bake for 75 minutes or until thin knife inserted in center comes out clean.

SWEET POTATO BREAD



Sweet Potato Bread image

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

3 cups sugar
3 eggs, lightly beaten
2 cups cold mashed sweet potatoes
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans, optional

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, APPLE, AND SAGE SPOON BREAD



Sweet Potato, Apple, and Sage Spoon Bread image

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

1 1-pound red-skinned sweet potato (yam), peeled, cut into 1 1/2-inch chunks
6 tablespoons unsalted butter
1 6-ounce Granny Smith apple, peeled, cut into 1/2-inch chunks
2 cups whole milk
1 tablespoon (packed) golden brown sugar
2 teaspoons chopped fresh sage
2 teaspoons coarse salt
1 cup white cornmeal
4 large eggs, separated
1 1/2 teaspoons baking powder

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.

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From allrecipes.com


SWEET POTATO SPOON BREAD RECIPE — THE MOM 100
Preheat the oven to 400°F. Use 1 tablespoon of the butter to grease a rectangular or oval 2-quart casserole. Prick the sweet potatoes with a fork and bake them for about 55 to 60 minutes, until they are very soft. Remove the potatoes from the oven, and let sit on a wire rack until cool enough to handle.
From themom100.com


CLEAN EATING SWEET POTATO SPOON BREAD RECIPE - DELISHABLY
Ingredients. 2 large sweet potatoes; 2 1/2 cups whole organic milk; 1/2 tablespoon thyme or cinnamon, (optional) 2 teaspoons pink Himalayan salt; 2-3 tablespoons raw honey
From delishably.com


SWEET POTATO SPOON BREAD - GLUTEN FREE RECIPES
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 42
From fooddiez.com


SWEET POTATO SPOON BREAD RECIPE - FOOD.COM
Yam/Sweet Potato Sweet Potato Spoon Bread. 1. Recipe by MARIA MAC. 1 Person talking Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO . Save Recipe I haven't tried this yet. I think it sounds great. Can be …
From food.com


SAVOURY SWEET POTATO PAN BREAD RECIPE - LIFEMADEDELICIOUS.CA
Heat oven to 350°F. Grease bottom only of round pan, 9x1 1/2 inches, with shortening. 2. Mix sweet potato, sugar, oil and eggs in large bowl. Stir in remaining ingredients except sesame seed. Spread in pan. Sprinkle sesame seed over batter. 3. Bake 25 to 30 minutes or until toothpick inserted in centre comes out clean.
From lifemadedelicious.ca


BEST SOUTHERN SPOON BREAD RECIPE - MAMAGOURMAND
How to Make Spoon Bread From Scratch. Wrap sweet potatoes in foil and bake until tender, about 45 minutes. For a traditional, 0ld-fashioned recipe, replace sweet potatoes with one can of drained sweet corn kernels. In a large saucepan bring milk, brown sugar, pumpkin pie spice, salt and pepper to a boil.
From mamagourmand.com


SWEET POTATO SPOONBREAD RECIPE | MYRECIPES
Preheat oven to 350°. Bring first 5 ingredients to a simmer in a 3-qt. saucepan over medium heat. Whisk cornmeal into milk mixture in a slow, steady stream. Cook, whisking constantly, 2 to 3 minutes or until mixture thickens and pulls away from …
From myrecipes.com


SWEET POTATO SPOON BREAD : GLUTEN AND DAIRY FREE
Sweet Potato Spoon Bread (serves 8) 4 tablespoons coconut oil, melted. 2 medium sweet potatoes (about a pound) 2 ½ cups rice milk (almond or light coconut milk work as well) 1 tablespoon fresh thyme. 1 tablespoon coconut sugar. 2 teaspoons coarse sea salt. ½ teaspoon freshly ground black pepper. 1 cup finely ground white or yellow corn meal
From atmykitchentable.org


SWEET POTATO SPOON BREAD | RECIPE | SPOON BREAD, SWEET TOOTH …
Aug 30, 2015 - Our Sweet Potato Spoon Bread is a holiday twist on an all-American classic, but it's so yummy and easy to make, you'll probably want to …
From pinterest.ca


SWEET POTATO SPOONBREAD FOR PRACTICE THANKSGIVING - SIPPITYSUP
Butter a 9‑inch-by-5-inch loaf pan. Set aside. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into the prepared pan. Bake until spoonbread is set and begins to pull away from sides of pan, about 50 minutes. Let cool slightly before serving.
From sippitysup.com


SWEET POTATO SPOON BREAD | MRFOOD.COM
Preheat oven to 375 degrees F. Coat a 2-1/2-quart baking dish with cooking spray. In a medium saucepan, combine milk and water; simmer over medium-low heat until hot, stirring occasionally.
From www4.mrfood.com


HOW TO BAKE KIMBERLY’S SCRUMPTIOUS SWEET POTATO SPOONBREAD
Place cornmeal mixture, sweet potatoes, flour, honey, maple syrup, eggs, and cream in a food processor or use a hand mixer, and process until smooth. 8. …
From cookingwithkimberly.com


RECIPE: SWEET-POTATO SPOON BREAD WITH CARAMEL-PECAN TOPPING
2 cups (about 4 medium) leftover roasted or boiled sweet potatoes
From chron.com


SWEET-POTATO SPOON BREAD WITH CARAMEL-PECAN TOPPING
Butter six 4-ounce ramekins. Divide sweet-potato mixture among ramekins; place on a baking sheet and bake until golden and slightly puffed up, about 30 minutes. Let cool for 10 minutes. Meanwhile, in a medium, heavy-bottomed saucepan over medium-low heat, cook 1/4 cup water and granulated sugar until sugar dissolves, about 5 minutes; do not stir.
From countryliving.com


SWEET POTATO SPOONBREAD WITH SMOKED GOUDA AND POBLANO …
Bake the sweet potato on a baking sheet in a preheated 375°F oven for 1 hour, until easily pierced with a knife. Remove from the oven, cool, and peel. Purée in a food processor; you should end up with roughly 1 1/2 cups. Generously butter a 2-quart baking dish with straight sides. Place a rack in the center of the oven and preheat to 375°F.
From kingarthurbaking.com


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