Sweet Potato Spoon Bread (Parve)
3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups parve soy milk
1/4 cup oil
1/4 cup brown sugar
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs, lightly beaten
1 cup non-dairy creamer
1. Heat oven to 400˚F. Wrap sweet potatoes in aluminum foil and bake until soft to a squeeze, about 45 minutes to an hour. Let them cool (this takes several hours). Cut each potato in half, scoop the flesh into a bowl, discard the peels. This is a bit messy but really easy once the
potatoes have cooled off. I always bake the potatoes a few hours before I make the spoon bread.
2. In medium saucepan over medium heat, combine cornmeal, milk, oil, brown sugar, spices, salt and 1 cup water. Cook, stirring, until slightly thickened (at least 10 minutes). Let cool.
3. Heat oven to 350˚F. Grease a casserole dish. Pour cornmeal mixture into the bowl with the sweet potatoes, and flour, honey, eggs and cream. Slowly beat with mixer until mixture is smooth. Pour into dish. Bake until golden brown, about 45 minutes.
Serve warm. Keeps well in the fridge and reheats well.
