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Martha Stewart-Inspired Sweet Potato Spoon Bread

Close-up of Martha Stewart-Inspired Sweet Potato Spoon Bread showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: sweet potato spoon bread, Martha Stewart inspired recipes, sweet potato cornbread, Southern spoon bread, Thanksgiving side dish, holiday side dish, easy cornmeal casserole, baked sweet potato dish, homemade spoon bread

Find it online: https://marthadishes.com/martha-stewart-sweet-potato-spoon-bread-recipe/