Sweet Potato Spoon Bread

 Sweet Potato Spoon Bread- I wanted to try something different with my sweet potatoes besides making a pie, so I'm trying this receipe a cross between cornbread and regular sweet potato bread. Of course, I'm substituting some ingredients and tweaking it for what I have in the cabinets and refrigerator. 

Credit: Food & Wine / Photo by Victor Protasio / 

Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen

Spoon bread, a cross between corn bread and soufflé, is a Southern classic. Robert Stehling likes to add cooked spinach or fresh corn and chopped and sautéed bacon or ham to his plain sweet potato version. Delicious, Quick Side Dishes

By Robert Stehling, Updated on November 21, 2019

Active Time: 30 mins

Total Time: 2 hrs 20 mins

Yield: 10 to 12

Ingredients

1 pound sweet potatoes

2 ¼ cups stone-ground yellow cornmeal

1 ½ tablespoons sugar

1 ½ teaspoons salt

1 ½ teaspoons baking soda

1 ½ tablespoons unsalted butter (at room temperature)

3 cups boiling water

1 ½ cups buttermilk

1 ½ tablespoons mild honey

¼ teaspoon ground cumin

¼ teaspoon freshly ground white pepper

⅛ teaspoon ground cloves

⅛ teaspoon cayenne pepper

5 large egg whites (at room temperature)

Directions

Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. 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 425°.

Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.

Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves, and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.

In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen, and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.

Make Ahead

The spoon bread can be made early in the day, wrapped in foil, and reheated in a 350° oven.

Banana Flax Pancakes

I woke up this morning craving pancakes; since I'm on this diabetic diet, I'm trying something new for breakfast. I have a couple of bags of flaxseed and flaxseed flour. I need the fiber, so I found this recipe from Kristen McCaffrey I'm trying this morning. 

 Meet Kristen McCaffrey August 21, 2023

Hi, I'm the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy, easy-to-prepare, and absolutely delicious food. Meal planning is my secret weapon, and I hope to make mealtime more manageable for you with our tried and tested recipes and foolproof meal plans. These tasty Banana Flax Pancakes are nutritious, filling, and a great way to make healthier pancakes that still taste great.

▢ 1 ripe banana, mashed

▢ 2 eggs

▢ 1/4 tsp vanilla

▢ 1/16 tsp cinnamon (or nutmeg)

▢ 2 tbsp flaxseed meal

ADD TO MEAL PLAN…What is this Healthy, Low Carb, and vegetarian

Instructions

1. Mash the banana in a bowl.

2. Whisk in the eggs, vanilla, and cinnamon/nutmeg.

3. Stir in the flaxseed meal.

4. Heat a nonstick skillet over medium-high heat. Pour in batter, and once it begins to bubble and firm up on the edges, flip and cook on the other side for around 1 minute.

Wooden Spoon Bread Book "BANANA BREAD" – CATHY SORICH

Cathy Sorich loaned me her book, “The Wooden Spoon Bread Book,” The Secrets of Successful Baking. By Marilyn M. Moore

When your bananas start to overripe, try this recipe.
Preheat oven to 350°F. Grease and flour a 9 x 5-inch baking pan. Sift together and set aside.
1-½ cups unbleached all-purpose flour (Cathy adds 1 cup of sugar)
1 teaspoon baking soda (Cathy adds ½ teaspoon)
1 teaspoon salt (Cathy adds ½ teaspoon)
(Cathy adds cinnamon )

In a large bowl, blend together in this order
1/3 cup oil (Cathy adds ½ cup of oil)
¾ cup brown sugar
1 cup mashed ripe bananas (2 to 3 bananas) (She adds 4 bananas)
2 eggs
½ cup milk
Stir into the banana mixture in this order
Sift dry ingredients
½ cup chopped walnuts

Turn into a prepared pan. Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean. Turn out to cool on a wire rack. Wrap in foil to store. This bread is easier to cut on the second day. Makes 2 loaves.

Cathy adds 2T Oatmeal, 1T Brown Sugar, and ½ t Cinnamon on top before baking.

She swears by this recipe.