Sweet Potato Spoon Bread : Gluten and Dairy Free

Sweet Potato Spoon Bread

How is the planning coming on your Thanksgiving menu?  Are you wondering what to feed your guests who have food allergies?  There is a great array of real food to be enjoyed even with some dietary limitations.  The following cornmeal based recipe offers a delicious option for those guests who are gluten and dairy intolerant.

This recipe originated from a womans magazine.  It jumped out at me as one easily tweaked to make gluten and dairy free.  Not only has it been well received for Thanksgiving dinner, but it’s also a welcome addition to a brunch menu.


To save time, I bake and mash the sweet potatoes a few days ahead.  You want to have all of your ingredients measured and ready before you begin.


Okay, let’s get cooking.

Sweet Potato Spoon Bread (serves 8)

4 tablespoons coconut oil, melted

2 medium sweet potatoes (about a pound)

2 ½ cups rice milk (almond or light coconut milk work as well)

1 tablespoon fresh thyme

1 tablespoon coconut sugar

2 teaspoons coarse sea salt

½ teaspoon freshly ground black pepper

1 cup finely ground white or yellow corn meal

4 large eggs, separated

2 teaspoon baking powder


Preheat oven to 400 degrees.

Generously grease a 2 quart soufflé or casserole with 1 tablespoon of the coconut oil.

Wrap potatoes in foil.  Bake for 45 to 55 minutes, until soft to the touch.  Remove from oven.  Discard foil; cool.  When cool enough to handle, remove and throw away peels.  Mash potatoes and set aside.  Or, you can do this step up to 3 days ahead and refrigerate mashed potatoes.

Reduce oven to 350 degrees.  In a large saucepan, bring rice milk, thyme, coconut sugar, salt, and pepper to a low boil over a medium heat.  In a slow steady stream, whisk cornmeal into milk mixture.  Cook, whisking constantly, 4 to 5 minutes until mixture is thick and pulls away from the bottom of the pan.


Remove from heat; cool slightly.  Add mashed sweet potatoes, egg yolks, remaining 3 tablespoons coconut oil, and baking powder to the milk mixture; stir to mix thoroughly.


In a large mixing bowl beat egg whites with an electric mixer until soft peaks form.  Gently fold whites into the potato mixture.



Spoon the batter into prepared dish.  Bake 35 to 40 minutes.


Edges will be firm, and the center a little soft.  Remove from oven.  Let stand 10 minutes.  Serve warm.

Stay tuned for more festive sides,


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