How a mistake created the most delicious, and at the same time the oddest, sweet potato recipe ever.
The Hollyhocks and Radishes cookbook, where I got the recipe, calls this totally non-bread recipe “Sweet Potato Spoon Bread.” They do say in the small print- ‘not really a bread, more like a heavy souffle with a delightful crunchiness…”
Well, because the recipe says that, I didn’t double check as carefully as I should have when my 14 year old made this recipe and it just wasn’t anything like we were expecting. Happily, we loved the results and this ‘mistake’ is going to be a side-dish on our Thanksgiving table. The flavor is zingy, fresh, delightful, light. It’s a palate cleanser, a joy in your tastebuds tickler. It’s nothing like a a spoon bread or a dense souffle… when you omit one full cup of honey called for in the recipe!
Here’s what we did:
Peeled and grated four largish sweet potatoes
Grated the rinds and squeezed the juice of one lemon and one orange (I got my zester at the thrift shop. Before I had it, I would save all citrus peels in my freezer and pull out enough for a recipe and grate them with a vegetable peeler– they work very well on frozen citrus peels)
Combined all and added
1/2 teaspoon each: ground cloves, cinnamon, nutmeg, and sea salt
Beat four eggs separately, whisked in 1/2 cup of milk, stirred into the sweet potato mixture.
Added 1/2 cup of melted butter or coconut oil (she was in a bit of a dither about what to use, and I think she chose butter)
Mixed well. Spooned into greased muffin cups.
We did this because we wanted it to be done fast.
Bake at 325 for about fifteen or twenty minutes.
It was a huge hit, and we love it. I can’t begin to describe the fresh, sunny, deliciously zingy flavor. Mmm.
Here’s what we were supposed to do, and we will try this soon, just to see what it’s really supposed to be. but the ‘mistake’ stays on as part of our newest old Thanksgiving Tradition:
Scrub for or five sweet potatoes (about 2.5 pounds), but do not peel. Grate of finely shred them.
Grate the rinds and squeeze the juices of one orange and one lemon. Add to potatoes along with 1/2 teaspoon cloves, cinnamon, nutmeg, and salt.
Stir with a fork to blend.
In a separate bowl, beat four eggs, then whisk in:
1/2 cup milk
1 cup honey
1/2 cup melted fat (butter, coconut oil, palm kernel oil- okay, the recipe ackshully calls for light vegetable oil, but this is anathema, so we didn’t and wouldn’t).
Stir the liquid mixture into sweet potato mixture.
Pour into an oiled, shallow 1 1/2 quart to 2 quart baking dish. Bake uncovered, 1 hour (see why we chose muffin tins?). Serve hot, warm, or cold, says the author.
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