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Sweet Potato Spoon Bread

Sweet Potato Spoon Bread

Prep Time: 20 minutes
Cook Time: 55-60 minutes
Total Time: 75-80 minutes
Yields: 8

Ingredients:
  • 3 Coburn Farms 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  1/2 tsp. Marcum Cinnamon Ground
  • 1/2 tsp Marcum Paprika
  • 1/2 tsp Marcum Black Pepper Ground
  • 1/4 tsp Marcum Cayenne Red Pepper
  • 2 cups Ginger Evans Biscuit & Baking mix
  • 1 tbsp Ginger Evans Brown Sugar
Directions:
  1. Preheat oven to 400 ° 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 smooth.
  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.