Sweet Potato and Pecan Praline Spoon Bread: Adapted from "Appalachian Appetite"
Recipe type: Spoon Bread
Cuisine: Appalachian American
Cook time: 
Total time: 
An eggy sweet potato spoon bread with a pecan maple syrup praline top. Soft spoon bread with a crunchy bite that will make you swoon!
  • 2-1/2 Cups Heavy Cream
  • 1 Tsp. Dried Grated Ginger
  • 2 Tsp. Salt
  • 1 Cup Brown Sugar
  • 1 Cup Masa Harina
  • 6 Tbs. Salted Butter
  • 3 Medium Sweet Potatoes (Baked, Peeled, and Mashed Smooth)
  • 5 Large Eggs (Separated)
  • 2 Tsp. Baking Powder
  • Pecan Praline:
  • 2 Tbs. Salted Butter
  • 1 Cup Chopped Texas Pecans
  • ½ Cup Maple Syrup
  1. Preheat the oven to 350 degrees F. and butter a 3-quart baking dish, I used a cast iron.
  2. Add the heavy cream, ginger, salt, and brown sugar to a sauce pan and on medium heat.
  3. Stir at a simmer until the sugar is dissolved
  4. Whisk in masa harina a little at a time and stir until it comes together and pulls away from the pan.
  5. Pull off the burner and add the butter and combine it.
  6. Add the mashed sweet potatoes and dough to a bowl and mix together
  7. Add egg YOLKS and baking powder mixing well until smooth.
  8. Whip the egg whites until they form soft peaks then fold into the batter.
  9. Spoon into your prepared baking dish.
  10. Pecan Praline Topping:
  11. In a saucepan melt the butter and add the pecans and maple syrup, once warm pour over the top of the spoon bread. Spreading the pecans evenly over the surface.
  12. Bake at 350 degrees for 40 minutes. The top will be golden brown, the center soft and fluffy, and the edges will be firm. Cool and serve!
Recipe by Fearlessly Creative Mammas at http://fearlesslycreativemammas.com/2017/03/sweet-potato-pecan-spoon-bread.html