Sweet Potato Cornbread

A delightful twist on a classic recipe, combining the warm flavors of sweet potatoes and cornmeal into a moist, fluffy cornbread, perfect for any occasion.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Breakfast, Side Dish

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

180 grams yellow cornmeal
125 grams all-purpose flour
50 grams packed brown sugar
50 grams granulated sugar
15 grams baking powder
5 grams salt
2.5 grams ground cinnamon
2.5 grams nutmeg or pumpkin pie spice

Wet Ingredients

680 grams mashed sweet potatoes (about 450 grams raw) For best flavor, roast the sweet potatoes.
2 large eggs
120 grams sour cream
180 ml milk
30 ml mild cooking oil (such as vegetable oil)

For Cooking

Oil, cooking spray, or butter to grease the skillet
Honey and butter for serving (optional) Enhances flavor when served.

Method

Preparation

Preheat your oven to 220°C (425°F). Coat the inside of a 25 cm (10-inch) cast iron skillet with oil or cooking spray.
In a large bowl, whisk together the cornmeal, flour, both sugars, baking powder, salt, cinnamon, and nutmeg (or pumpkin pie spice).
In another bowl, combine the mashed sweet potatoes, eggs, sour cream, milk, and oil. Whisk until the mixture is smooth and creamy.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.

Baking

Carefully remove the hot skillet from the oven and pour in the batter. Use a spatula to smooth the top.
Bake in the preheated oven for 20-25 minutes, or until the center is set and the top is a lovely golden brown.
Let the cornbread cool for about 5 minutes before serving. Enjoy it warm, optionally topped with honey and butter.

Notes

This Sweet Potato Cornbread pairs well with chili, soup, or barbecue. Enjoy a slice for breakfast topped with butter or honey for a sweet start to your day.