This week a few of my blogging friends and I are celebrating Tastes of the Season and have I got a treat for you! I found this incredible recipe for Sweet Potato Spoon Bread with Caramel Pecan Sauce at Country Living magazine and had to give it a whirl. The only problem is that the original recipe is 737 calories per serving! I massaged the recipe ever so slightly to bring the calorie and fat count down. After all, I want to be able to enjoy this delectable Fall dessert without feeling guilty. (Recipe is at end of this post.)
I’ve always wanted to try my hand at sweet potato pie but have yet to cross that one off my bucket list.
Truth be told, I love almost any dessert that’s served in a cute ramekin!
Pour the mixture into the ramekins and bake. Then make your sauce and enjoy!
I hope you’ll give this recipe a try. You won’t be disappointed!
Sweet Potato Spoon Bread with Caramel Pecan Sauce
2 cups boiled or roasted sweet potatoes
1 1/4 cup light brown sugar
3 large eggs, slightly beaten
1/3 cup milk
1/3 cup orange juice
2 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 tablespoons unsalted butter (with a bit more for greasing ramekins)
1/4 cup water
1 cup granulated sugar
3/4 cup light cream
1 teaspoon sea salt
1 cup pecan halves
Preheat oven to 350 degrees. Place first 9 ingredients in a blender and pulse until smooth. Grease six 4 ounce ramekins with
butter. Divide the sweet potato mixture evenly among the ramekin. Place them on a baking sheet and bake until slightly puffed
up. Check them after 30 minutes, lightly touching the top to test for doneness. If the top is still wet, leave in the oven for
a bit longer. Check again every 5 minutes – mine cooked a total of 45 minutes, but ovens can vary. Let cool for 10 minutes.
While the ramekins are baking, cook the water and granulated sugar over medium-low heat in a heavy saucepan until the sugar
dissolves, about 5 minutes. Do not stir! Increase heat to medium-high and boil without stirring for about another 6 to 7
minutes. The mixture will be syrupy and turn to an amber color. Remove from heat and whisk in the cream. Stir in the butter and
sea salt. Finally, add the pecans and stir to coat. Let cool for 10 minutes.
Top each serving of the spoon bread with the caramel pecan sauce. (Note: I only used about half of the topping mixture.)
Be sure to visit the rest of the bloggers participating in this week’s Tastes of the Season.
Monday 10-21: Craftberry Bush
Tuesday 10-22: Town and Country Living
Wednesday 10-23: Finding Silver Pennies
Thursday 10-24: Ella Claire Inspired
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