Sweet Potato Spoon Bread

Here’s a guilt-free tasty treat for the whole family to enjoy. Flex those culinary muscles!

Market Ingredients

  • 1 pound sweet potatoes
  • 2 1/4 cups stone-ground yellow cornmeal, plus more for dusting
  • 1 1/2 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups buttermilk
  • 1 1/2 tablespoons mild honey
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground white pepper
  • Scant 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • 5 large egg whites, at room temperature

Pantry Ingredients

  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons baking soda
  • 3 cups boiling water


Preheat the oven to 375 degrees. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly. Slit the skins and scoop the potatoes into a large bowl. Mash until smooth. You should have 1 1/4 cups of mashed sweet potatoes. Increase the oven temperature to 425°.

Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.

Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.

In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.

Serves 10-12

From Food & Wine Magazine

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.