Sweet Potato Spoonbread for Practice Thanksgiving

Ingredients

• 2 tablespoon brown sugar 
• 0.3 teaspoon cayenne pepper 
• 1 teaspoon cinnamon 
• 1 cup cup heavy whipping cream 
• 0.5 cup flour 
• 2 tablespoon honey 
• 1 teaspoon kosher salt 
• 2 cup milk 
• 0.1 teaspoon nutmeg freshly ground
• 2 pound sweet potatoes 
• 2 tablespoon butter unsalted plus more for loaf pan)
• 1 cup water 
• 0.3 cup corn meal yellow

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• loaf pan

Directions

1. Heat oven to 400 degrees.
2. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. When cool enough to handle, slice the sweet potatoes in half and scoop the flesh into a medium bowl to cool completely.Meanwhile, reduce heat to 325 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar (if using), cinnamon, cayenne, nutmeg, salt, and water. Cook, stirring, until slightly thickened, about 10 minutes.
3. Let cool.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.
4. Bake until spoonbread is set and begins to pull away from sides of pan, about 50 minutes.
5. Let cool slightly before serving.Like this:Like Loading...