Sweet Potato Spoon Bread is cross between cornbread, grits, and soufflé, with a slightly sweet pudding-like texture. This elevated twist on cornbread pudding is naturally gluten free and will make you never go back to your traditional recipe again!
This past weekend I went on a rare girls night out. As nice as it was to simply get out of the house, it was equally refreshing to put on clothes / shoes that would be ill-suited for a gym, wear makeup, curl my hair, and look like, well, not a mom.
My girlfriends and I settled in at a trendy, new restaurant, promptly ordered cocktails, and quickly delved right in to girl talk. Topic of choice: All the Ways We are Bad Moms.
We could have gone on and on for hours, not because you should stop reading and immediately report us to the Department of Child Services, but because it was fun and hilarious. It felt cathartic to air our faults and be validated by loving, nurturing women that suck just as bad.
Fortunately, the guilt from being a “Bad Mom” is what redeems us. We are all fully aware when we aren’t being the best version of ourselves to our kids, and subsequently strive to be better,
when other people are watching.
“I did then what I knew how to do. Now that I know better, I do better.” – Maya Angelou
In effort to validate your own brushes with BAD MOM moments, I will share some of my parental shortfalls. If you want return the favor, chime in your “confessions” in the comments section, at the bottom of the post. By leaving the name and email fields blank, your comment will show up as ANONYMOUS.
- I could have written a book on being a BAD MOM during Elliot’s potty training. A brief version of the hell I went through appears HERE. But one of my worst moments happened after discovering him naked, squatting, and depositing a huge dump on his bedroom carpet. I’m pretty sure what followed appears on every single POTTY TRAINING DONT’S list ever published.
- I throughly regret ever initiating a game of I SPY in the car. I just want to uninterruptedly listen to NPR, without pretending I don’t know your something green is grass, blue is sky, and black is road. I’m over the game and your predictability.
- Listening to my son eat a bowl of cereal makes me want to pack my bags and fly far, far away from it all. All the lip smacking and gnashing is completely unnecessary to ingest milk-sodden cereal, and it infuriates me to no end.
- I have died a thousand deaths from years of after-school homework help. I don’t know what washes over me, but the moment I’m asked for help, I instinctively become annoyed and suspicious that you’re just being plain lazy.
- Playing with my kids is like a prison sentence. I don’t have the time to be put in Power Ranger jail, and I furiously object to all the creative control they have over the pretending and role play. Lucky for them, there is a direct connection between being asked to play and cartoons being suggested.
However, these episodes don’t keep me up at night because thoroughly loving my kids trumps it all. They know they are loved, I show and tell them in countless other ways, and, when they’re older, there’s a strong chance their memories will fail to recall my less shining moments.
SWEET POTATO SPOON BREAD
In the meantime, serving anything with sweet potatoes pretty much makes all forgotten. This Naturally Gluten Free Sweet Potato Spoon Bread makes a perfect side dish for a holiday meal, such as Easter or Thanksgiving. I’ve also brought this dish to cookouts, served it with BBQ pulled pork, and as a side dish for weeknight dinners.
Can I make Sweet Potato Spoon Bread ahead of time?
Yes, and you can do this in a couple different ways.
- Cook the sweet potatoes, cool, wrap in foil, and then store in the refrigerator for a few days. Roasting the sweet potatoes before knocks a lot of time off the recipe.
- Put everything together through step 4 of the recipe. You can refrigerate that, up to a day, until you are ready to bake. When you are ready to bake, let the sweet potato mixture sit out for a bit to come to room temperature, whip the egg whites, fold into sweet potato batter, and bake.
More Thanksgiving Recipes!
- Bacon Brussels Sprouts
- Roasted Butternut Squash Soup
- Pumpkin Pie Cake
- Pumpkin Delight
- Baked Brie With Cranberries
- Gluten Free Pie Crust
- Gluten Free Biscuits
- Roasted Butternut Squash
- Sparkling Cranberry Orange Cocktail
- Raspberry Cream Cheese Jello Salad
SAVE THIS SWEET POTATO SPOON BREAD TO YOUR PINTEREST BOARD!
Sweet Potato Spoon Bread
- 2 sweet potatoes, about 1 pound
- 2 1/2 cup milk
- 3 tbsp. brown sugar
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 cup cornmeal, yellow or white
- 4 tbsp. butter, melted
- 4 eggs, separated
- 2 tsp. baking powder
- cinnamon, for serving
- 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. When potatoes are cool enough to handle, remove skins, and place potatoes in a large bowl. Reduce oven temperature to 350ºF.
- In a large saucepan bring milk, brown sugar, pumpkin spice, salt, and pepper to a boil over medium heat. Slowly whisk cornmeal into the milk mixture. Stir constantly, until the mixture is very thick and starts to pull away from bottom of pan, about 2-3 minutes. Remove from heat and cool for about 30 minutes, stirring occasionally.
- Meanwhile, add melted butter, egg yolks, and baking powder to cooled sweet potatoes. Mix well with a hand held mixer. Add cooled cornmeal mixture to sweet potatoes and mix well again. Set aside.
- In a separate bowl beat egg whites with hand held mixer until soft peaks form. Gently fold whites into sweet potato mixture.
- Spoon batter into prepared dish. Bake for 55 minutes - 1 hour 10 minutes, or until internal temperature reaches 165ºF. The edges will be firm and center soft, but cooked. Let stand for 10 minutes and then serve warm. Sprinkle top with cinnamon, if desired.
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