This easy spoon bread recipe made with sweet potatoes is cross between old-fashioned cornbread casserole with a soufflé pudding texture. This elevated take adds silky mashed sweet potatoes and warm cinnamon flavor to make a comforting side dish perfect for holiday gatherings or weeknight dinners.
What is Spoon Bread?
Spoonbread is cross between cornbread, grits, and soufflé, with a slightly sweet pudding-like texture. It’s consistency is along the lines of corn casserole.
The difference between cornbread and spoon bread is the texture and firmness. Cornbread is sliced and served as bread. Spoon bread, on the other hand, is softer, similar to sweet corn tomalito.
Old fashioned spoon bread came about in colonial times when Native American ingredients, like stone-ground cornmeal were incorporated in European dishes, like yorkshire pudding and soufflé.
It has a firm, puffed crust with a slightly sweet, tender, and rustic interior. It marries the smoothness of a pudding with the texture of creamy grits or polenta.
Sweet Potato Spoon Bread
This recipe for spoon bread adds roasted sweet potatoes to make it a perfect unison of sweet and savory. Cooked and mashed sweet potatoes, with a touch of brown sugar sweetness, are added to the cooked cornmeal.
A complementary dash of pumpkin pie spice adds flavors of cinnamon, nutmeg, cloves, ginger, and nutmeg to the sweet potatoes.
How to Make Sweet Potato Spoon Bread
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- 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. Slowly whisk in cornmeal and stir constantly until mixture is thick and starts to pull away from the side of the pan. Set aside to cool slightly.
- Meanwhile beat together cooled sweet potatoes, melted butter, egg yolks, and baking powder.
- Add the cooked cornmeal mixture to the sweet potatoes and mix well.
- In a separate small bowl, beat egg whites until soft peaks form. Gently fold in egg whites to sweet potato mixture.
- Pour in greased casserole dish and bake for 1 hour, or until edges are set and center is soft, but cooked.
Replacing Sweet Potatoes with Corn
If you are looking for a traditional spoon bread recipe, replace the cooked sweet potatoes with 1 can drained sweet corn kernels. Also, omit the pumpkin pie spice seasoning.
Why beat Egg Whites Separately?
Beating the egg whites separately lightens the texture and gives it a more soufflé -like texture. To save time, though, the whole eggs can be mixed in.
The taste will still be just as fabulous, but it will have a slightly denser texture, more like cornbread casserole.
Make-ahead directions
You can do this in a couple different ways. If you wish to prep the recipe before hand, still plan on baking it right before serving because it is best served immediately.
- Cook the sweet potatoes, cool, and leave securely wrapped in foil. Store in the refrigerator for a few days. Roasting the sweet potatoes before knocks a lot of time off the recipe.
- Alternatively, put everything together except folding in the egg whites. Refrigerate the sweet potato / cornmeal mixture and egg whites separately, up to 3 days. When ready to bake, let the sweet potato mixture and egg whites sit out to come to room temperature. Beat the egg whites until stiff, fold into sweet potato batter, and bake as directed.
Is Spoon Bread Gluten Free?
Yes, since this homemade recipe is made without Jiffy cornmeal mix it is naturally gluten free.
Instead of using a cornbread mixture, this recipe uses a mixture of cornmeal and baking powder. Most old-fashioned versions are gluten free, as long as they don’t include a cornmeal mixture or flour in the ingredients.
How to Store
Store any leftovers in the refrigerator after it has completely cooled. Wrap the casserole dish tightly with foil or transfer leftovers to an airtight storage container.
Baking dish recommendations
You have some options for what type of dish this should be baked in. The recipe calls for a 2 quart casserole dish, but anything that holds a similar volume will work.
For instance, an 8 or 9 inch square baking pan will also work. With a difference in depth, though, there may be some variations with baking times. Start checking at 45 minutes.
How to Tell When it’s Done
The most definitive way to tell if spoon bread is done is to take the temperature using an instant read thermometer. The temperature should read 165°F when inserted in the middle.
Without a thermometer, look for the edges to be golden brown and firm. The top should be soft, yet set. When inserting a toothpick in the middle there will still be crumbs on it, but not wet.
Reheating Tips
Leftovers can be rewarmed in the microwave, stirring occasionally.
For an even better day-after treat, try fried spoon bread. Melt butter in a hot cast iron skillet, or another heavy skillet. Scoop out portions, flatten slightly with a spatula, and brown on both sides.
Fried spoon bread can be served with breakfast, smothered with honey butter, drizzled with maple syrup, or a fruit sauce, like blueberry syrup.
Another amazing idea…sprinkle fried spoon bread slices with candied pecans. Yum!
SAVE THIS Best Southern Spoon Bread Recipe TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Easy Sweet Potato Spoon Bread Recipe
Ingredients
- 2 sweet potatoes about 1 pound
- 2 ½ cups milk
- 3 tablespoons brown sugar or pure maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup cornmeal yellow or white
- 4 tablespoons unsalted butter melted
- 4 eggs separated and room temperature
- 2 teaspoon baking powder
- cinnamon for serving
Instructions
- Preheat oven to 400ºF. Grease a 2-quart casserole dish and set aside.
- Wrap sweet potatoes in foil. Bake for 45-55 minutes, or until tender. Remove foil and cool enough to handle. Remove skins and place potato flesh in a large bowl. Reduce oven temperature to 350ºF.2 sweet potatoes
- In a large saucepan bring milk, brown sugar (or maple syrup), pumpkin pie spice, salt, and pepper to a boil over medium heat. Reduce heat to low and slowly whisk in cornmeal. Stir constantly and cook for 2-3 minutes, or until the mixture is very thick and starts to pull away from bottom of pan. Remove from heat and cool for 15-20 minutes, stirring occasionally.2 ½ cups milk,3 tablespoons brown sugar or pure maple syrup,1 teaspoon pumpkin pie spice,½ teaspoon salt,⅛ teaspoon pepper,1 cup cornmeal
- Meanwhile, add melted butter, egg yolks, and baking powder to cooled sweet potatoes. Mix well with a hand held mixer until mixture is smooth with no large lumps remain. Add slightly cooled cornmeal mixture to sweet potatoes. Mix well again and set aside.4 tablespoons unsalted butter,4 eggs,2 teaspoon baking powder
- In a separate bowl with clean beaters, beat egg whites until stiff peaks form. Fold 1/3 egg whites into sweet potato mixture, then gently fold in remaining egg whites until no streaks remain.
- Spoon batter into prepared dish. Sprinkle with cinnamon, if desired. Bake for 1 hour, or until internal temperature reaches 165ºF. The edges will be golden brown and firm while center is soft, yet cooked and set. Inserted toothpick should not come out wet, but will have soft crumbs on it. Serve immediately.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW.
Recipe Notes
Make Ahead Instructions
This can be made ahead of time a couple different ways. If you wish to prep the recipe before hand, still plan on baking it right before serving because it is best served immediately.- Cook the sweet potatoes, cool, and leave securely wrapped in foil. Store in the refrigerator for a few days. Roasting the sweet potatoes before knocks a lot of time off the recipe.
- Alternatively, put everything together except folding in the egg whites. Refrigerate the sweet potato / cornmeal mixture and egg whites separately, up to 3 days. When ready to bake, let the sweet potato mixture and egg whites sit out to come to room temperature. Beat the egg whites until stiff, fold into sweet potato batter, and bake as directed.
Nutrition
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full Privacy Policy here.
Anonymous says
Being Serv Safe certified I feel compelled to comment on the make ahead instructions concerning the potatoes. I was taught that leaving naked potatoes wrapped in foil when cooling retards the cooling time and can lead to the growth of botulism.
Anonymous says
Sorry, not naked potatoes, baked potatoes
Lynda says
Hi there,
Your recipes look awesome and simple.
I just wanted to know, please, for the Southern Spoon Bread, we don’t have pumpkin pie spice where I live (South Africa), is there anything else I can use please.
Thank you.
Melissa says
Hi Lynda,
Of course! For the same pumpkin pie spice flavor use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon each nutmeg and allspice. However, if you don’t have all of those, just use what spices you do have and make them equal 1 teaspoon.
Alternatively, forget about the pumpkin pie spice flavor, and use straight cinnamon. Hope this helps and enjoy!
Best,
Melissa
Sue says
This looks yummy! I am wondering if I can make it a day ahead for a holiday celebration and then warm it up for meal time?
Sue says
oops! Went back and see where you indicated what can be made ahead of time. Thanks for including the information!
Melissa says
Hi Sue, Glad you found that. Hope everything worked out all right! Best, Melissa