Late August and early September is harvest time here in Illinois. Farmer’s markets are overflowing with produce and it’s a great time to cook. Today I’m sharing a fall favorite – Sweet Potato Spoon Bread with decadent caramel pecan sauce! Yes, please!!
This is the first time I’ve made a dessert using sweet potatoes. I’ve always wanted to try my hand at sweet potato pie but have yet to cross that one off my bucket list. Stay tuned though, I’ll probably make it this fall.
Sweet Potato Spoon Bread tastes amazingly like pumpkin. And when served as individual portions in cute little ramekins, it’s hard to resist!
This creamy, fall favorite is so easy to make. Most of the ingredients plop into the blender for pulsing. Pour the mixture into the ramekins and bake. Then make your sauce and enjoy!
Don’t you think the color of Sweet Potato Spoon Bread blends nicely with the Fall season? I hope you’ll give this recipe a try. It makes a perfect serving size for dessert or snacking and your guests and family will be so impressed!
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 ramekins. Place them on a baking sheet and bake until slightly puffed. 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 but feel free to drizzle that caramel-y goodness to your heart's content!