Sweet Potato Cornbread

A warm twist on a classic, this sweet potato cornbread brings the natural sweetness and creamy texture of roasted sweet potatoes into every bite. This cornbread is moist, subtly sweet, and perfect with a pat of cinnamon honey butter. Ideal for the holiday season.

Instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   Use a fork to poke holes in the sweet potatoes, drizzle with a tablespoon of olive oil and place on a baking tray and roast them for 30 minutes, until soft. Remove from the oven, let it cool, then peel and mash. You should have 1 cup of mashed sweet potato.

3. 3

   In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. Set aside.

4. 4

   In a large bowl, whisk the buttermilk, eggs, sour cream, and the mashed sweet potato together until fully combined.

5. 5

   Mix the wet and dry ingredients together until combined. Then pour in the melted butter and mix to combine.

6. 6

   Place a 10-inch cast iron skillet in the oven for 5 minutes to heat up. Carefully remove it from the oven, and pour in the batter.

7. 7

   Bake the cornbread for 25- 30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

8. 8

   Combine all ingredients for honey butter in a bowl and mix well. Set aside until ready to use.

9. 9

   Slice the cornbread and serve immediately spread with the cinnamon honey butter.

10. 10

    Enjoy!

Comments