Sweet Potato Cornbread
A delicious twist on traditional cornbread combining the sweetness of red garnet sweet potatoes with warm spices.
Ingredients
For the cornbread
- 2 medium red garnet sweet potatoes (peeled and chopped)
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter (melted)
Instructions
Preparation
- Place 1 inch of water in a large pot and fit it with a steamer basket. Add the chopped sweet potatoes, cover, and bring to a boil.
- Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10-15 minutes.
- Transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup. Save any extra for another use.
- Preheat your oven to 375°F (190°C). Spray an 11x7-inch baking pan with oil.
Mixing
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, mix the pureed sweet potato, granulated sugar, brown sugar, milk, sour cream, eggs, and melted butter together.
- Pour the wet ingredients into the dry ingredients and stir until combined.
Baking
- Pour the batter into the prepared baking pan and bake for 35-45 minutes.
- Let the cornbread cool for 10 minutes before serving warm.
Notes
Sweet potato cornbread is best served warm. It pairs well with soups, stews, or grilled meats. For an extra touch, consider adding a pat of butter or drizzling honey over each slice before serving. If you have leftovers, store in an airtight container at room temperature for up to two days or refrigerate for up to a week. It can also be frozen for up to three months.