- 6
Ingredients
- Cooking oil, for pan
- 3 Tablespoons butter or buttery spread
- 1/4 cup dark brown sugar / brown rice syrup / agave syrup / or molasses (I used brown sugar)
- 2 cups milk (dairy or non-dairy)
- 3/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/8 teaspoon nutmeg
- 2 large sweet potatoes, baked or microwaved until very tender, and peeled
- 1/2 cup Carla's Gluten Free Cake Flour Blend
- 3 large eggs, at room temperature, beaten
Preparation
Step 1
Even gluten free sweet potato spoon bread usually contains cornmeal, but for my corn free readers I thought I would make a corn free version. You can definitely substitute half of the flour for some cornmeal which will need to be cooked in the milk prior to adding it to the food processor or blender. However, my husband really enjoyed the corn-free version, and he’s a cornbread lover, and I hope you enjoy it, as well.
Carla's Gluten Free Cake Flour Blend
3 large eggs, at room temperature, beaten
Oil a 9 x 13-inch dish or 8 to 9-inch round, deep dish pie pan and place it in a cold oven.
Preheat oven to 350°F.
Place cooked sweet potatoes in a food processor; blend until creamy; add flour blend and mix well.
In a sauce pan, add butter, sugar, milk, salt, cinnamon and nutmeg on medium heat; stir occasionally until combined and sugar is melted.
Pour hot mixture and flour mixture into food processor and blend well with sweet potatoes; allow to cool for about 3 minutes with lid removed.
Pour in beaten eggs slowly, to temper, while food processor is running.
Remove pan or skillet from oven and pour batter into hot dish and place back in the oven.
The recipe above creates a creamy, mashed potato like souffle, however you can make it thicker, bread-like by adding more flour or lessening the milk amount.
Note: They make sweet potatoes for microwaving that are wrapped in plastic, but I recommend baking them, as plastic and microwaving are not a good combination, as the food can absorb chemicals.