Sweet Potato Cornbread
Indulge in the deliciousness of Sweet Potato Cornbread. Made with mashed sweet potatoes and warm spices, it's the perfect side dish for soups, stews, or Thanksgiving!
Servings: 9 pieces
Calories: 330kcal
Ingredients
- 1 medium sweet potato, peeled, cut into 2-inch pieces (about 1 cup mashed)
- 1 cup (245 g) whole milk, room temperature
- 1 cup (122 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 3 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 large egg, room temperature
- ½ cup (109 g) vegetable oil
- honey or maple syrup, for serving
Instructions
- Preheat oven to 400°F. Spray a 9×9-inch baking dish with cooking spray. Set aside.
- Bring a large pot of water to a boil over medium-high heat. Add the sweet potato pieces and cook for 15-20 minutes, or until fork-tender. Drain well. Then, mash the sweet potatoes with a fork or potato masher until smooth, making sure there are no lumps. Set aside to cool slightly while you prepare the rest of the recipe.
- In a large bowl, combine the milk and cornmeal. Let it soak for 10 minutes.
- After soaking the cornmeal, add the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, mashed sweet potatoes, egg, and vegetable oil. Stir until well combined. Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs, but no wet batter.
- Let the cornbread cool on a rack for about 20 minutes before cutting.
- Serve warm, drizzled with honey or maple syrup.
Video
Nutrition
Serving: 1piece | Calories: 330kcal