Sweet Potato Spoon Bread

Ingredients

3 eggs, divided

2 15-oz. canned cut sweet potatoes in light syrup, drained

1 cup milk

4 Tbsp. butter, melted

1 ½ tsp. Marcum ground cinnamon

½ tsp. paprika

½ tsp. ground black pepper

¼ tsp. ground cayenne pepper

2 cups biscuit & baking mix

1 Tbsp. brown sugar

Notes

Directions

1. Preheat oven to 400 degrees. Grease a 2 ½-quart casserole dish. Set aside.
2. Add the egg whites to a large bowl or the bowl of an electric stand mixer.
3. Use an electric mixer with the whisk attachment to beat the egg whites into stiff peaks. Remove egg whites to a separate bowl for later use.
4. Add the drained sweet potatoes to the same large bowl or the bowl of an electric stand mixer. Use a paddle attachment to beat the sweet potatoes until smooth.
5. Add the egg yolks, milk, melted butter, cinnamon, paprika and ground black pepper. Mix until smooth.
6. Mix in the biscuit & baking mix until there are no large clumps. Gently fold in the egg whites.
7. Pour batter into the prepared pan and sprinkle with brown sugar.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. To serve, use a large spoon to scoop out pieces of the bread.