Description
Indulge in the perfect blend of savory cornmeal and sweet potatoes with this delightful Sweet Potato Cornbread recipe. Ideal as a side dish or a standalone treat, it promises warmth and flavor in every bite.
Ingredients
Sweet potatoes (peeled and cubed): 2 cups
All-purpose flour: 1 cup
Yellow cornmeal: 1 cup
Baking powder: 1 tablespoon
Baking soda: 1/2 teaspoon
Salt: 1/2 teaspoon
Ground cinnamon: 1/2 teaspoon
Ground nutmeg: 1/4 teaspoon
Butter (melted): 1/2 cup
Granulated sugar: 1/2 cup
Eggs: 2 large
Buttermilk: 1 cup
Vanilla extract: 1 teaspoon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet.
- Cook Sweet Potatoes: Boil cubed sweet potatoes until tender (10-15 minutes). Drain, mash until smooth, and set aside to cool slightly.
- Mix Dry Ingredients: Whisk flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Combine Wet Ingredients: In another bowl, mix melted butter and sugar. Add eggs one at a time, beating well. Stir in buttermilk, vanilla, and mashed sweet potatoes.
- Combine Mixtures: Gradually add wet mixture to dry ingredients, stirring just until combined. Avoid overmixing.
- Bake: Pour batter into prepared dish or skillet. Bake 30-35 minutes until toothpick inserted in center comes out clean.
- Cool and Serve: Cool in pan before slicing. Serve warm with butter or honey.
Notes
Ensure sweet potatoes are fully cooked and mashed to avoid lumps in batter.
Adjust sweetness by adding more sugar if desired.
Cornbread can be stored in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Makes one 9x9-inch pan or equivalent servings
