Sweet Potato Spoon Bread – Tastes of the Season

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.)

Sweet Potato Spoon Bread via Town and Country LivingThis 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.


Sweet Potato Spoon Bread with Caramel Pecan SauceSweet Potato Spoon Bread tastes amazingly like pumpkin.

Truth be told, I love almost any dessert that’s served in a cute ramekin!


Fall Dessert - Sweet Potato Spoon BreadThis creamy, Fall dessert 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!


Sweet Potato Spoon Bread via Town and Country LivingDon’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. You won’t be disappointed!

And if you’d like some homemade soup, I’m sharing my Roasted Tomato Basil Soup recipe today at Live Creatively Inspired.  Hope to see you over there!

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.)

Tastes of the Season Week - Town and Country Living

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

Friday 10-25:  AKA Design and City Farmhouse (it’s a 2-fer!!)

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  1. Looks amazing! I think this gives me just the excuse I need to buy some ramekins. 🙂

  2. The Rusty Pearl (Sherry) says:

    LOVE LOVE LOVE and cant wait to make it. SOUNDS yumo … Thanks for sharing my friend. HUGs and have a blessed Harvest season

  3. sweet potato is great alternative …it looks delicious and yes you’re right about those little ramekins…xo

  4. Oh my … looks so good. Mr. Z. loves sweet potato anything, so must give it a try for Thanksgiving. I make a sweet potato casserole which is much like this and we all love it.
    Thanks for stopping by Timeless Treasures with a nice comment.
    Audrey Z.

  5. That really looks so good. Thanks for sharing!

  6. Hi Jennifer,
    Found your beautiful blog from Silver Pennies. Your recipe looks fantastic! This is something that is out of my usual realm but I am definitely giving it a try. Lovely photos.

  7. This looks heavenly Jennifer! I’m just gonna have to try it very soon! Thanks for sharing! ~Tammy

  8. These are so pretty! And they look delicious! What a perfect food for fall!

  9. THis looks amazing!!!! Thanks for sharing the link, I’ll be posting it later today!

  10. You photos are amazing! I don”t normally eat sweet potatoes, but you’re making me want to try this!

  11. Yum that sounds delicious! A must try!

  12. Beautiful! This looks divine!

  13. Oh my gaaaahhhd sweet potato spoon my favorites *wipes keyboard* :)))

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