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Thanksgiving Sweet Potato Spoon Bread

Thanksgiving side dishes are my favorite. If you’ve never tried spoon bread, it’s an old-fashioned side dish that has a cornbread-like texture that’s soft and buttery. This Sweet Potato Spoon Bread has the addition of mashed sweet potatoes, which adds a touch of sweetness and that gorgeous orange color. It’s a family favorite for Thanksgiving and it can be easily prepped ahead of time!

Sweet Potato Spoon Bread is a delicious Thanksgiving side dish recipe.
Sweet Potato Spoon Bread is an easy Thanksgiving side dish you’ll love.

It’s called spoon bread because you can scoop it with a spoon, rather than slice it like traditional bread. The cornbread-like texture means it’s heartier than other vegetable dishes. Sweet potatoes are in season during the fall, making Thanksgiving the perfect time to serve Sweet Potato Spoon Bread. Traditionally, it’s a Southern dish, but it’s become more popular over the years because it’s easy to make and budget-friendly.

How To Make Sweet Potato Spoon Bread Ahead Of Time

I love making Thanksgiving side dishes ahead of time. All you need to do is bake the casserole on Thanksgiving before serving. You can prep the dish up to 48 hours ahead of time and keep it refrigerated. Just follow the recipe directions up until baking. Cover the casserole dish with plastic wrap and keep it refrigerated (up to 48 hrs) until you’re ready to bake it.

Sweet Potato Spoon Bread Recipe
Sweet Potato Spoon Bread is a hearty side dish. Top it with some butter or honey butter, if desired.

More Great Thanksgiving Recipes To Make With Spoon Bread

I absolutely love the orange color you get from the Sweet Potato Spoon Bread, but it’s probably one of several side dishes on your Thanksgiving table. I love my traditional Apple Sausage Stuffing and my Make-Ahead Cranberry Sauce. Serve them alongside your Roasted Turkey and keep it easy with store-bought rolls. That’s a great start to any Thanksgiving table!

How To Store Leftovers

There’s nothing better than Thanksgiving leftovers. I eat off the meal for several days and sometimes I swear the leftovers taste better than the actual dinner. Once your Spoon Bread has cooled, cover the casserole dish with plastic wrap or transfer the leftovers to an airtight food storage container. Keep the spoon bread refrigerated for up to 4 days to enjoy as leftovers.

To reheat the dish, microwave the spoon bread on high for 2-3 minutes until fully heated throughout. Or heat individual portions.

Recipe Substitutions

Dairy substitutes don’t work well in the dish, but you can change out the spices to different flavors. Thyme would add more of a savory flavor palate if you don’t want it to be as sweet. You can also top the spoonbread with cheddar cheese if you want it to be savory. Melt cheese on top for the last few minutes of baking.

Sweet Potato Spoon Bread Ingredients:

The aromatic spices offer a touch of fall flavor that combines perfectly with the creamy sweet potatoes. Use fresh sweet potatoes that are in season. They’re going to be sweet and flavorful. If needed, use a buttermilk substitute if you’re in a pinch.

  • Sweet Potatoes
  • Unsalted Butter
  • Granulated Sugar
  • Eggs
  • Vanilla Extract
  • Whole Milk
  • Cornmeal
  • Baking Powder
  • Salt
  • Cinnamon
  • Nutmeg
  • Allspice
  • Buttermilk
Sweet Potato Spoon Bread Ingredients.

How To Make Sweet Potato Spoon Bread

Preheat the oven to 350°F (175°C) and grease a 9×9-inch (23×23 cm) baking dish or a similar-sized casserole dish. Set aside.

Start by preparing the sweet potato mixture. Place the peeled and cubed sweet potatoes in a large pot of boiling water and cook until they are fork-tender, about 10-15 minutes. Drain the sweet potatoes and transfer them to a mixing bowl.

Sweet Potatoes cooking until fork-tender.

Mash the cooked sweet potatoes until they are smooth and free of lumps. You can use a potato masher or a hand mixer for this step.

Add 1/4 cup of unsalted butter to the mashed sweet potatoes and mix until the butter is completely melted and incorporated. In a separate bowl, whisk together the sugar, eggs, vanilla extract, and milk until well combined.

Egg mixture for the casserole.

Slowly pour the egg mixture into the sweet potato mixture, stirring continuously until everything is well incorporated. Set this sweet potato mixture aside.

Adding butter to the Sweet Potato mixture.

In another bowl, combine the yellow cornmeal, baking powder, salt, ground cinnamon, ground nutmeg, and ground allspice. Mix well to ensure even distribution of the dry ingredients.

Dry ingredients mixed together in a bowl.

Gradually add the buttermilk to the dry ingredients and stir until you have a smooth batter.

Now, fold the melted butter into the cornmeal batter, making sure it’s well combined.

Gently fold the cornmeal batter into the sweet potato mixture until you have a uniform batter with no streaks of either mixture.

Sweet Potato Spoon Bread ready to bake in the casserole dish.

Pour the spoonbread batter into the greased baking dish, spreading it evenly.

Bake in the preheated oven for 45-55 minutes or until the spoonbread is set and the top is golden brown. You can test for doneness by inserting a toothpick into the center; it should come out clean when it’s done.

Sweet Potato Spoon Bread ready to serve.

Remove the spoonbread from the oven and let it cool for a few minutes before serving.

Serve your Sweet Potato Spoonbread warm as a side dish. It’s delicious on its own or topped with a dollop of whipped cream or a drizzle of maple syrup.

Yield: 6-8 Servings

Sweet Potato Spoon Bread

Sweet Potato Spoon Bread Recipe

A twist on the classic Southern dish, this Sweet Potato Spoon Bread is light and airy, with a sweet potato flavor and hints of autumn spices. It makes the perfect side dish!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

For the Sweet Potato Mixture:

  • 2 large sweet potatoes, peeled and cubed
  • 1/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

For the Spoon Bread Batter:

  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter, melted

Instructions

    1. Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish or a similar-sized casserole dish. Set aside.
    2. Start by preparing the sweet potato mixture. Place the peeled and cubed sweet potatoes in a large pot of boiling water and cook until they are fork-tender, about 10-15 minutes. Drain the sweet potatoes and transfer them to a mixing bowl.
    3. Mash the cooked sweet potatoes until they are smooth and free of lumps. You can use a potato masher or a hand mixer for this step.
    4. Add 1/4 cup of unsalted butter to the mashed sweet potatoes and mix until the butter is completely melted and incorporated.
    5. In a separate bowl, whisk together the sugar, eggs, vanilla extract, and milk until well combined.
    6. Slowly pour the egg mixture into the sweet potato mixture, stirring continuously until everything is well incorporated. Set this sweet potato mixture aside.
    7. In another bowl, combine the yellow cornmeal, baking powder, salt, ground cinnamon, ground nutmeg, and ground allspice. Mix well to ensure even distribution of the dry ingredients.
    8. Gradually add the buttermilk to the dry ingredients and stir until you have a smooth batter.
    9. Now, fold the melted butter into the cornmeal batter, making sure it's well combined.
    10. Gently fold the cornmeal batter into the sweet potato mixture until you have a uniform batter with no streaks of either mixture.
    11. Pour the spoon bread batter into the greased baking dish, spreading it evenly.
    12. Bake in the preheated oven for 45-55 minutes or until the spoon bread is set and the top is golden brown. You can test for doneness by inserting a toothpick into the center; it should come out clean when it's done.
    13. Remove the spoon bread from the oven and let it cool for a few minutes before serving. Serve your Sweet Potato Spoon Bread warm as a side dish. It's delicious on its own or topped with a dollop of whipped cream or a drizzle of maple syrup.

Notes

  • Sweet Potato Spoon Bread makes a great side dish for fall occasions, like Thanksgiving.
  • Enjoy this Sweet Potato Spoon Bread within 4-5 days of baking it for the best freshness. Keep leftovers refrigerated and reheat as needed.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 282Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 270mgCarbohydrates: 35gFiber: 3gSugar: 17gProtein: 5g

**Nutrition facts are calculated using a third party. Actual values may vary.

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