Best Sweet Potato Ginger Spoon Bread Recipes

Sweet Potato-Ginger Spoon Bread image

Provided by Martha Stewart

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 image

Provided by ellie3763

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