Sweet Potato Spoon Bread

Gluten-Free Sweet Potato Spoonbread

I can’t wait for Thanksgiving dinner. I’m in New Jersey visiting my family and my wonderful mom is making me a special gluten-free pumpkin pie with molasses quinoa crust, purchased some Glutino Cornbread Dressing and my aunt even found some gluten-free turkey gravy. A few years ago, it was a bit harder to pull together a full Thanksgiving meal for one gluten-free person. I’m grateful for all the new gluten-free products, how readily available they are across the country and how wonderful they taste! It’s going to be a delicious Thanksgiving. Are you having any special gluten-free dishes this Thanksgiving?

Sweet Potato Spoon Bread is a great side dish for a gluten-free Thanksgiving. Instead of steaming the sweet potatoes, I decided to bake them which adds a little bit of time in the prepare work. To save time, you could go ahead and bake the sweet potatoes ahead of time and remove them from the skin and mash before storing in the fridge.

Gluten-Free Sweet Potato Spoonbread

Sweet Potato Spoon Bread
Prep time: 
Cook time: 
Total time: 
  • Butter, for baking dish
  • 2 small sweet potatoes (12 ounces)
  • 1 cups low-fat milk
  • ½ cup yellow cornmeal, plus more for pan
  • 2 large eggs, separated
  • 2 tablespoons light-brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon grated, peeled fresh ginger
  • 1 teaspoon salt
  • ½ cup heavy cream
  1. Preheat oven to 400 degrees. Wrap sweet potatoes in foil and bake for 45-55 minutes, until soft.
  2. Allow to cool, remove from foil and scoop sweet potato into a large bowl and discard the skin. Mash potatoes using a potato masher or fork, set aside.
  3. Reduce oven to 350 degrees. Butter a 2-quart baking dish and dust with cornmeal, set aside.
  4. 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.
  5. In a large bowl, stir together mashed potatoes, cornmeal mixture, egg yolks, brown sugar, molasses, ginger, salt and cream.
  6. In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Gently fold egg whites into the potato-cornmeal mixture.
  7. Spoon mixture into prepared baking dish, place on a baking sheet and bake until puffed and set, 35 to 50 minutes.

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