Sweet Potato Spoon Bread

Ingredients

3 eggs, divided

2 (15-oz.) canned Pickwell Farms cut sweet potatoes in light syrup, drained

1 cup Coburn Farms milk

4 Tbsp. Coburn Farms butter, melted

1 ½ tsp. Marcum ground cinnamon

½ tsp. Marcum paprika

½ tsp. Marcum ground black pepper

¼ tsp. Marcum ground red cayenne pepper

2 cups Ginger Evans biscuit & baking mix

1 Tbsp. Ginger Evans brown sugar

Notes

Directions

1. Preheat oven to 400 °F. 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. 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.
3. 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. Add the egg yolks, milk, melted butter, cinnamon, paprika and ground black pepper. Mix until smo
4. Mix in the biscuit & baking mix until there are no large clumps. Gently fold in the egg whites.
5. Pour batter into the prepared pan and sprinkle with brown sugar.
6. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
7. To serve, use a large spoon to scoop out pieces of the bread.