This light, soufflé-like Martha Stewart Sweet Potato Spoon Bread Recipe is made with roasted sweet potatoes, yellow cornmeal, and whipped egg whites, ready in about two hours. The batter rises dramatically in the oven to create a golden, crusty top with a soft, custard-like interior. I love how it transforms simple root vegetables into an elegant side dish.
Why This Classic Works
I used to think spoon bread was just soggy cornbread, but this recipe completely changed my mind. The key difference here is the method of folding in whipped egg whites, which gives it a texture much closer to a savory soufflé than a dense bread.
The first time I made this, I rushed the folding process and knocked out too much air. I learned that gentle, deliberate folding is the secret to achieving that signature cloud-like consistency that makes this dish so special.
Martha Stewart Sweet Potato Spoon Bread Recipe Ingredients
- 2 large sweet potatoes (about 1 1/2 pounds)
- 2 cups whole milk
- 3/4 cup yellow cornmeal
- 4 tablespoons unsalted butter, cut into pieces
- 2 tablespoons light brown sugar
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon cayenne pepper
- 3 large eggs, separated, room temperature
- 1/2 teaspoon baking powder
How To Make Martha Stewart Sweet Potato Spoon Bread Recipe
- Roast the Potatoes: Preheat your oven to 400°F. Prick the sweet potatoes all over with a fork and roast them on a baking sheet until tender, about 1 hour. Let them cool slightly, then peel and mash the flesh until smooth (you need about 1 1/2 cups of mash). Reduce the oven temperature to 375°F and butter a 2-quart baking dish.
- Cook the Cornmeal: In a medium saucepan, bring the milk to a boil over medium-high heat. Gradually whisk in the cornmeal to prevent lumps, then reduce heat to low and cook, stirring constantly, until the mixture thickens significantly, about 2 to 3 minutes.
- Enrich the Base: Remove the pan from heat and immediately stir in the butter, brown sugar, salt, and cayenne pepper until well combined. Stir in the mashed sweet potatoes and egg yolks until the mixture is uniform, then let it cool slightly.
- Whip the Whites: In a clean bowl, beat the egg whites and baking powder with an electric mixer until stiff, glossy peaks form.
- Fold and Bake: Gently stir one-third of the egg whites into the cornmeal mixture to lighten it, then carefully fold in the remaining whites without deflating them. Transfer the batter to the prepared dish and bake until puffed and golden brown, about 35 to 40 minutes.
Recipe Tips
- Watch the whites: Stop beating immediately when stiff peaks form; over-beaten whites become dry and difficult to fold, resulting in a grainy texture instead of a smooth lift.
- Serve instantly: Like any soufflé-style dish, this spoon bread will begin to deflate shortly after leaving the oven, so have your guests seated and ready before you pull it out.
- Roast, don’t boil: Roasting the sweet potatoes concentrates their natural sugars and prevents the batter from becoming too watery, which happens if you boil the potatoes.
What To Serve With Spoon Bread
This dish pairs beautifully with roast turkey or glazed ham, making it an ideal candidate for holiday tables. The natural sweetness also complements savory pork chops or roasted chicken for a comforting Sunday dinner.
How To Store
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through, though the texture will be denser than when fresh.
FAQs
Can I make the batter ahead of time?
You can prepare the sweet potato and cornmeal base a day ahead and store it in the fridge. However, you must whip and fold the egg whites right before baking to ensure it rises properly.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free cornmeal and baking powder. The recipe naturally relies on cornmeal rather than wheat flour for structure.
Why is my spoon bread runny?
This usually happens if the cornmeal wasn’t cooked long enough to thicken or if the potatoes were too wet. Ensure the cornmeal mixture is stiff before adding the other ingredients.
Nutrition
- Calories: 240 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 110mg
- Sodium: 320mg
- Total Carbohydrate: 34g
- Protein: 6g
Try More Recipes:
- Martha Stewart 10 Minute Green Beans Recipe
- Martha Stewart Cornbread Recipe
- Martha Stewart Green Beans Recipe
Martha Stewart Sweet Potato Spoon Bread Recipe
Description
Martha Stewart Sweet Potato Spoon Bread Recipe creates a fluffy, custard-like side using roasted sweet potatoes, cornmeal, and stiff egg whites in 2 hours. This elegant dish pairs perfectly with holiday roasts.
Ingredients
Instructions
- Roast the Potatoes: Preheat your oven to 400°F. Prick the sweet potatoes all over with a fork and roast them on a baking sheet until tender, about 1 hour. Let them cool slightly, then peel and mash the flesh until smooth (you need about 1 1/2 cups of mash). Reduce the oven temperature to 375°F and butter a 2-quart baking dish.
- Cook the Cornmeal: In a medium saucepan, bring the milk to a boil over medium-high heat. Gradually whisk in the cornmeal to prevent lumps, then reduce heat to low and cook, stirring constantly, until the mixture thickens significantly, about 2 to 3 minutes.
- Enrich the Base: Remove the pan from heat and immediately stir in the butter, brown sugar, salt, and cayenne pepper until well combined. Stir in the mashed sweet potatoes and egg yolks until the mixture is uniform, then let it cool slightly.
- Whip the Whites: In a clean bowl, beat the egg whites and baking powder with an electric mixer until stiff, glossy peaks form.
- Fold and Bake: Gently stir one-third of the egg whites into the cornmeal mixture to lighten it, then carefully fold in the remaining whites without deflating them. Transfer the batter to the prepared dish and bake until puffed and golden brown, about 35 to 40 minutes.