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Cabernet Grill's Savory Sweet Potato Spoon Bread

Here's a tasty treat for your holiday table from Executive Chef Ross Burtwell of the Cabernet Grill. A sure hit at Thanksgiving!
Course Sides


  • 1 Tablespoon butter
  • 2 cups sweet potato cooked, cut in 1 inch chunks
  • 2 cups day old bread cut in 1 inch chunks
  • 2 Tablespoon fresh chives minced
  • 1 cup aged white cheddar
  • 3 strips bacon cooked, crumbled
  • 3 eggs beaten lightly
  • 1/2 cup brown sugar
  • 11/2 cup heavy cream
  • 1/4 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 Tablespoon butter melted
  • 2 Tablespoon walnuts chopped fine
  • 1/4 cup bread crumbs


  • Brush the inside of an 8 in casserole pan with butter and preheat oven to 350. Fold sweet potato, bread, chives, cheddar and bacon together in casserole dish.
  • Mix eggs, brown sugar cream and spices together well in small bowl and then pour over bread mixture. Set spoon bread in oven and bake for about 40 -50 minutes or until a knife inserted into the spoon bread comes out clean. Remove spoon bread from the oven and turn the heat up to 375.
  • In a small bowl mix together butter, walnuts and bread crumbs, spread on top of casserole and return to the oven to brown lightly. Serve hot.
Keyword Cabernet Grill, sweet potato
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