Martha Stewart Sweet Potato Spoon Bread Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart sweet potato spoon bread is a soft, custardy side dish with a golden top and a gently sweet finish from the sweet potato. It tastes like cornbread’s softer cousin, light in the center and slightly crisp at the edges, with cinnamon and nutmeg warming it up. This version is inspired by Martha Stewart and keeps things simple with pantry ingredients. You get old-fashioned American comfort food without any fuss.

It takes 65 minutes from start to finish, with 20 minutes of that hands-on and 45 minutes in the oven. The steps are straightforward: cook the sweet potato, warm the milk and cream, whisk, and bake. It works as a holiday side, a potluck dish, or next to a weeknight roast chicken when you want something a little special.

Why This Martha Stewart Sweet Potato Spoon Bread Works

The ratio of cornmeal to flour keeps the texture honest; enough cornmeal for that classic grain, enough flour so it holds together. Whole milk and heavy cream give it the custard body, so it stays soft in the middle instead of turning dry.

Warming the milk and cream before whisking them into the sweet potato mixture matters. The eggs temper gently, the batter stays smooth, and the whole thing bakes evenly. Grated nutmeg and cinnamon are a small amount, but they round out the sweet potato flavor nicely.

What You’ll Love About It

• Soft Custard Center — The middle stays creamy while the edges turn golden.
• Simple Pantry Ingredients — Flour, cornmeal, milk, cream, eggs and spices.
• Feeds a Crowd — One 9×13-inch dish serves 8 generous portions.
• Makes Ahead Easily — Cook the sweet potato and mix the batter ahead of time.

Ingredients

Here’s everything you need for one 9×13-inch dish, about 8 servings.

• 2 tablespoons (28g) unsalted butter — softened, for buttering the baking dish
• 1 pound (450g) sweet potatoes — about 2 medium
• 1 1/2 cups (360ml) whole milk
• 1 cup (240ml) heavy cream
• 1 cup (125g) all-purpose flour
• 1/2 cup (70g) yellow cornmeal
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3 large eggs (150g) — at room temperature
• 3 tablespoons (42g) unsalted butter — melted and slightly cooled
• 2 tablespoons (25g) packed light brown sugar
• 1 teaspoon vanilla extract

Equipment

• 9×13-inch baking dish — 23x33cm, glass or ceramic
• Medium saucepan — for warming the milk and cream
• Large mixing bowl — for the dry ingredients
• Whisk
• Potato masher — or a fork
• Rubber spatula — for smoothing the batter

How to Make Martha Stewart Sweet Potato Spoon Bread

Step 1: Heat the Oven and Prep the Dish

Heat the oven to 350°F (175°C) with a rack in the center. Generously butter a 9×13-inch (23x33cm) baking dish with the 2 tablespoons (28g) softened butter, coating the corners so the spoon bread releases cleanly. Take a minute on the corners; that’s where it tends to stick.

Step 2: Cook and Mash the Sweet Potatoes

Pierce the 1 pound (450g) sweet potatoes all over with a fork and microwave on high until completely tender when squeezed, 8 to 10 minutes, turning them halfway through. Carefully split them open and scoop the flesh into a bowl; you should have about 1 1/2 cups (340g) packed sweet potato. Mash until smooth and let cool for 5 minutes.

Step 3: Warm the Milk and Cream

In a medium saucepan, combine the 1 1/2 cups (360ml) milk and 1 cup (240ml) heavy cream and warm over medium-low heat until steaming but not boiling, about 4 minutes; small bubbles should appear at the edge of the pan. Remove from the heat and set aside. Don’t let it boil, or the cream can scorch.

Step 4: Whisk the Dry Ingredients

In a large bowl, whisk together the 1 cup (125g) flour, 1/2 cup (70g) cornmeal, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg until evenly combined. Break up any lumps of cornmeal with your fingertips so the texture stays even.

Step 5: Mix the Wet Ingredients

In a separate bowl, whisk the 3 eggs, 3 tablespoons (42g) melted butter, 2 tablespoons (25g) brown sugar and 1 teaspoon vanilla until smooth. Whisk in the mashed sweet potato until no streaks remain; the mixture should look uniform and glossy.

Step 6: Combine Everything Into a Batter

Pour the warm milk mixture into the sweet potato mixture in a steady stream while whisking constantly, then whisk the wet mixture into the dry ingredients just until combined. Stop as soon as the flour disappears. Don’t overmix here, or the spoon bread turns dense instead of custardy.

Step 7: Bake Until Puffed and Golden

Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake until puffed and golden around the edges and the center is set but still slightly soft, 40 to 45 minutes; a knife inserted in the center should come out clean. For an egg-rich dish like this, the center should read 165°F (74°C) on an instant-read thermometer.

Step 8: Rest Before Serving

Let the spoon bread rest in the dish for 10 minutes before serving so the custard sets. Scoop it out with a large spoon and serve warm.

What to Serve With It

This spoon bread pairs well with roast chicken, sliced roast turkey, or pulled beef. Around the holidays it sits happily next to green beans and a big green salad. A glass of cold lemonade or iced tea works nicely at the table.

Tips for the Best Results

Let your eggs come to room temperature before whisking; cold eggs can make the batter seize when they meet the warm milk. Use a light hand when folding the wet into the dry; a few small lumps are fine. And don’t skip the 10-minute rest, since it lets the custard firm up enough to scoop cleanly.

Easy Variations

• Extra Spice — Add 1/4 teaspoon of ground ginger to the dry mix.
• Maple Note — Swap the brown sugar for 2 tablespoons of maple syrup.
• Cheesy Top — Scatter 1/2 cup of grated cheddar over the batter before baking.
• Herb Touch — Stir 1 teaspoon of chopped fresh thyme into the wet mix.

Storing and Reheating

Store leftovers covered in the refrigerator for up to 3 days. To freeze, cool completely, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat covered with foil at 350°F (175°C) for 15 to 20 minutes, or microwave single portions for 1 to 2 minutes, until heated through to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and exact ingredients.

FAQs

Can I make this Martha Stewart sweet potato spoon bread recipe ahead of time?

Yes. Cook and mash the sweet potato up to 2 days ahead and refrigerate it, and you can assemble the batter up to 1 hour before baking. Just keep the batter covered and give it a quick stir before it goes into the dish.

Where did sweet potato spoon bread come from?

Spoon bread is a long-standing Southern American dish, traditionally a soft cornmeal pudding that’s served with a spoon rather than sliced. Adding mashed sweet potato is a common home-cooking variation that makes it sweeter and more moist.

How do I know when it’s done?

The edges should be puffed and golden, and the center should look set but still slightly soft when you gently shake the dish. A knife inserted in the center should come out clean, and an instant-read thermometer should read 165°F (74°C).

Why did my spoon bread turn out dense?

Overmixing is the usual culprit; once the flour disappears, stop stirring. Also make sure your baking soda is fresh, since old baking soda won’t give the batter the lift it needs in the oven.

Martha Stewart-Inspired Sweet Potato Spoon Bread

Print Recipe

This sweet potato spoon bread is inspired by Martha Stewart’s classic American home cooking, with a light, custardy center and a golden, slightly crisp top. Sweet potato keeps it moist and gently sweet, while cornmeal gives it that old-fashioned Southern texture. It’s the kind of generous side dish that belongs on a holiday table or beside a simple roast chicken.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 45
• Total Time: 65
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons (28g) unsalted butter, softened, for the dish
• 1 pound (450g) sweet potatoes, about 2 medium
• 1 1/2 cups (360ml) whole milk
• 1 cup (240ml) heavy cream
• 1 cup (125g) all-purpose flour
• 1/2 cup (70g) yellow cornmeal
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3 large eggs (150g), at room temperature
• 3 tablespoons (42g) unsalted butter, melted and slightly cooled
• 2 tablespoons (25g) packed light brown sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F (175°C) with a rack in the center. Generously butter a 9×13-inch (23x33cm) baking dish with the softened butter, making sure to coat the corners so the spoon bread releases cleanly.
2. Pierce the sweet potatoes all over with a fork and microwave on high until completely tender when squeezed, 8 to 10 minutes, turning them halfway through. Carefully split them open and scoop the flesh into a bowl; you should have about 1 1/2 cups (340g) packed sweet potato. Mash until smooth and let cool for 5 minutes.
3. In a medium saucepan, combine the milk and cream and warm over medium-low heat until steaming but not boiling, about 4 minutes; small bubbles should appear at the edge of the pan. Remove from the heat and set aside.
4. In a large bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, and nutmeg until evenly combined. Break up any lumps of cornmeal with your fingertips so the texture stays even.
5. In a separate bowl, whisk the eggs, melted butter, brown sugar, and vanilla until smooth. Whisk in the mashed sweet potato until no streaks remain; the mixture should look uniform and glossy.
6. Pour the warm milk mixture into the sweet potato mixture in a steady stream while whisking constantly, then whisk the wet mixture into the dry ingredients just until combined. Stop as soon as the flour disappears — overmixing will make the spoon bread dense instead of custardy.
7. Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake until puffed and golden around the edges and the center is set but still slightly soft, 40 to 45 minutes; a knife inserted in the center should come out clean.
8. Let the spoon bread rest in the dish for 10 minutes before serving so the custard sets. Scoop it out with a large spoon and serve warm.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven, covered with foil, for 15 to 20 minutes, or microwave individual portions for 1 to 2 minutes. To freeze, let cool completely, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator and reheat covered at 350°F (175°C) for 20 to 25 minutes. The mashed sweet potato can be cooked and refrigerated up to 2 days ahead, and the batter can be assembled up to 1 hour before baking.

Nutrition

• Calories: 292
• Sugar: 7g
• Sodium: 388mg
• Saturated Fat: 10g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 110mg

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