Gluten-Free Naturally: Sweet-Potato Spoon Bread

Sunday, November 1, 2026

Sweet-Potato Spoon Bread

Naturally Gluten-Free Desserts

Sweet Potato Spoon Bread w/Pecan Caramel Sauce

Serves 6 people

Spoon Bread

INGREDIENTS

2 Cups Roasted Sweet Potatoes

1 ¼ Cup Brown Sugar

3 Large Eggs

1 Cup Milk

1 Cup Orange Juice

2 Tbs Vanilla Extract

½ Tsp Ground Cinnamon

¼ Tsp Ground Ginger

¼ Tsp Salt

DIRECTIONS

Preheat oven to 350F

6 Ramekins, buttered

Baking sheet

In a food processor, pulse all ingredients until smooth. Divide sweet potato mixture among ramekins; place on baking sheet and bake until golden and slightly puffed up, about 30 minutes. Allow to cool for 10 minutes, top each spoon bread with a scoop of the salted caramel pecans, and serve.

Caramel Sauce

INGREDIENTS

1 Cup Sugar

1/3 Cup Water

¾ Cup Heavy Cream

2 Tbs Butter

1 Tsp Vanilla Extract, optional

1 Tsp Sea Salt

1 Cup Pecan Pieces, toasted

INSTRUCTIONS

Add the sugar to a heavy bottomed saucepan, and then shake it so it lies in an even, flat layer. Add the water to fully moisten the sugar. Place the pot over medium heat and cook (do not stir!) until the sugar dissolves and turns clear, a few minutes. It will look cloudy at first, but eventually give way to a clear, bubbling liquid. Raise the heat to medium high, and cook the caramel until it turns amber colored, about 10 minutes. Continue to cook the caramel, and watch as it begins to take on an amber color. Do not leave the caramel’s side, and have 3/4 cup of heavy cream standing by.

Once the caramel has gotten a golden color, like honey, turn off the heat and immediately add the heavy cream, stirring gently. This will stop the caramel from continuing to cook. Now add two tablespoons of butter and continue stirring until the caramel has an even texture.

If it's still clumpy, turn the heat back on to medium, and gently stir for a few minutes until it's smooth. When finished cooking, add the sea salt, pecan pieces and vanilla, if desired. Let the caramel sauce cool to room temperature before using. Caramel can also be stored in a glass jar in the refrigerator, bring back to room temp before using.

Cake can be served slightly chilled or room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc