The Palmetto Plate: Sweet Potato Spoonbread

There’s a fine line between pudding and cornbread—and somewhere right there lives sweet potato spoonbread. It’s soft, Southern, and pure comfort. The kind of dish that belongs next to a roast chicken or a bowl of collards, or even all on its own with a drizzle of honey butter. Around here, it’s the first thing gone at Sunday dinner.

Ingredients:

• 2 medium sweet potatoes, baked and mashed (about 1½ cups)

• 3 large eggs, lightly beaten

• ½ cup melted butter

• 1 cup milk (or coconut milk for dairy-free)

• ½ cup cornmeal

• ½ cup sugar (or ⅓ cup honey)

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp vanilla extract

• ½ tsp cinnamon (optional but lovely)

Directions:

1. Preheat oven to 350°F. Grease a medium casserole dish or 9x9 baking pan.

2. In a large bowl, whisk together mashed sweet potatoes, eggs, butter, milk, and vanilla.

3. In another bowl, stir together cornmeal, sugar, baking powder, salt, and cinnamon.

4. Combine the wet and dry ingredients until smooth.

5. Pour batter into the prepared dish and bake for 35–40 minutes, until lightly golden and just set in the center.

6. Serve warm with a pat of butter—or go all out and add a drizzle of sorghum syrup.

It’s the taste of fall, pure and simple.