Sweet Potato Spoon Bread

Ingredients

• 2 ½ cups whole milk
• 6 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground red pepper
• Cooking spray
• 1 package refrigerated mashed sweet potatoes (20–24 oz)
• 5 large eggs (or 1 1/4 cups egg substitute)
• 1 package corn muffin mix (6–8.5 oz)
• 2/3 cup apple butter
• Small zip-top (or pastry) bag

Steps

1. Preheat oven to 350°F. Place in large, microwave-safe bowl: milk, butter, salt, and both peppers; microwave on HIGH 3–4 minutes until warm and butter is melted. Remove from microwave and whisk to combine.
2. Coat 13- x 9-inch baking dish with spray. Combine sweet potatoes, eggs, and corn muffin mix in second large bowl; add milk mixture slowly, whisking until combined. Pour batter into prepared baking dish.
3. Place apple butter in zip-top bag, then seal bag and snip off 1 corner. Squeeze lines of apple butter lengthwise over batter (about 2 inches apart), then drag knife carefully though batter vertically to create design.
4. Bake 40–45 minutes until edges are golden and center is 160°F. Let stand to cool 10 minutes before serving.