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Sweet Potato Spoon Bread
Recipes
Sweet Potato Spoon Bread
12 servings
1 hour, 10 minutes total (Active 15 minutes)

Ingredients

  • 2 ½ cups whole milk
  • 6 tablespoons unsalted butter
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon ground red pepper
  • Cooking spray
  • 1 (20 oz) package refrigerated mashed sweet potatoes
  • 5 large eggs (or 1 ¼ cups egg substitute)
  • 1 package corn muffin mix (6–8.5 oz)
  • ⅔ cup apple butter
  • Small zip-top (or pastry) bag

Steps

    1. Preheat oven to 350°F. Place in large, microwave-safe bowl: milk, butter, salt, and both peppers. Microwave on HIGH 3–4 minutes until warm and butter is melted; remove from microwave and whisk to combine.
    2. Coat 13- x 9-inch baking dish with spray. Combine sweet potatoes, eggs, and corn muffin mix in second large bowl; add milk mixture slowly, whisking until combined. Pour batter into prepared baking dish.
    3. Place apple butter in zip-top bag, then seal bag and snip off 1 corner. Squeeze lines of apple butter lengthwise on top of batter about 2 inches apart, then drag knife carefully though batter in the opposite direction to create design.
    4. Bake 40–45 minutes until edges are golden and center is 160°F. Let stand to cool 10 minutes before serving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 300, Total Fat 14g, Sat Fat 7g, Trans Fat 0g, Chol 105mg, Sodium 440mg, Total Carb 36g, Fiber 2g, Total Sugar 20g, (Incl. 11g Added Sugars), Protein 6g, Vitamin D 6%, Calc 10%, Iron 6%, Potassium 6%