Wednesday, May 23, 2018
Cooking

Sweet potato spoon bread makes for an easy Thanksgiving side dish

Spoon bread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks.

It's a perfect holiday side; a pudding-esque interpretation of grits; a softer version of corn bread; perfection alongside a roast of any kind. It's got the slightest hint of sweetness thanks to the maple syrup (and the sweet potatoes), but remains firmly a savory side dish. You could add a bit of nutmeg, cinnamon and/or more cloves for more autumnal flavor, but I happen to like the way the sweet potatoes' natural flavor carries this dish.

I can't think of a lovelier Thanksgiving side dish. It's a winner alongside a roasted turkey. But don't stop there. This would turn a roast chicken into a feast, with just a green salad to round things off. Maybe even a rotisserie chicken. Who says you have to make the whole meal? You are busy, I know.

When the spoon bread first comes out of the oven, it will be lovely and puffed. It will settle fairly quickly, and that's okay — it's not meant to be served like a souffle, where time is of the essence. If you can get it to the table straight from the oven when it is at its most majestic, great, but really by the time you serve it up it will have settled into its delicious self anyway.

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