Dessertschewoutloud4.9
Sweet Potato Cornbread
This Sweet Potato Cornbread recipe is a fall spin on the sweet and hearty cornbread that we love. It's tender and full of flavor!
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- skillet
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Roast and Mash.
2
Do ahead: Wrap sweet potato in heavy foil and roast 1.⏱️ 5 hours at 425F in oven or toaster oven. Once it can easily be pierced with fork, it's done. Carefully unwrap (it's hot!) and let cool enough to handle. Gently peel off skin and mash sweet potato. Measure out 1.5 cups for use in this recipe.
3
Preheat and Grease.
4
Spray 10.25" cast iron skillet with oil and set in oven on lower middle rack. Preheat oven to 425F.
5
Combine.
6
In a large bowl, whisk together the cornmeal, dry creamy wheat, flour, sugar, baking powder, cinnamon, nutmeg, and salt.
cornmeal (whole grain)1 cupbaking powder1 tablespoonground cinnamon1 teaspoon
7
In a separate bowl, combine mashed roasted sweet potato, eggs, yogurt, milk, and olive oil. Whisk to combine well. Mixture should be smooth and thick.
large eggs (room temp)2olive oil2 tablespoons
8
Fold.
9
Using a rubber spatula, gently fold sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
cornmeal (whole grain)1 cup
10
Bake.
11
Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, evening out the top into the edges.
12
Bake ⏱️ 25-30 minutes or until top is puffy and golden brown. There should be cracks visible around edges of cornbread. Place cornbread on wire rack. Immediately place 4-5 pats of butter on top, letting butter melt into the cornbread.
13
Slice and serve immediately with additional butter, if desired. Cornbread is best when served hot and fresh, while top is slightly crisp and butter has just melted into it!
Nutrition Facts
calories
299 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
3 g
sugar Content
14 g
sodium Content
289 mg
protein Content
9 g
trans Fat Content
0.2 g
cholesterol Content
65 mg
carbohydrate Content
49 g
saturated Fat Content
5 g
unsaturated Fat Content
6 g
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