Sweet Potato Spoon Bread

By janicecraig

Ingredients

• 2 1/2 cups whole milk
• 6 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground red pepper
• Cooking spray
• 1 package refrigerated mashed sweet potatoes (20–24 oz)
• 5 large eggs (or 1 1/4 cups egg substitute)
• 1 package corn muffin mix (6–8.5 oz)
• 2/3 cup apple butter
• Small zip-top (or pastry) bag

Details

Servings 12

Preparation

Step 1

Preheat oven to 350°F. Place in large microwave-safe bowl: milk, butter, salt, and peppers; microwave on HIGH for 3–4 minutes or until warm and butter is melted. Remove from microwave and whisk to combine.
Coat 13- x 9-inch baking dish with spray. Combine in second large bowl: sweet potatoes, eggs, and corn muffin mix; slowly whisk in milk mixture until combined. Pour batter into prepared baking dish.
Place apple butter in zip-top bag, then seal bag and snip off one corner. Squeeze lines of apple butter lengthwise over batter (about 2 inches apart), then carefully drag a knife though batter vertically to create design.
Bake 40–45 minutes or until edges are golden and center is set. Cool 10 minutes before serving.