Description
This Sweet Potato Cornbread is a moist, flavorful twist on traditional cornbread, incorporating tender boiled sweet potatoes and warm spices. Baked in a hot cast iron skillet, it boasts a golden-brown crust and a tender crumb, perfect for serving alongside soups, stews, or as a comforting snack.
Ingredients
Scale
Sweet Potato Mixture
- 1 lb. sweet potato
- 1/2 cup sour cream
- 3/4 cup milk
- 2 large eggs
- 2 Tbsp cooking oil
Dry Ingredients
- 1.5 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
Additional
- 1/2 Tbsp cooking oil for the skillet
Instructions
- Prepare Sweet Potatoes: Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil until tender and easily pierced with a fork, about ten minutes. Drain and set aside.
- Preheat Oven and Skillet: Coat the inside of a 10″ cast iron skillet with 1/2 tablespoon cooking oil. Place the skillet in the oven and preheat the oven to 425ºF.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg. Stir until well blended.
- Make Sweet Potato Batter: Mash the drained sweet potatoes until fairly smooth. Measure out 1.5 cups mashed sweet potatoes and place in a large bowl. Add sour cream, milk, and 2 tablespoons cooking oil, whisking until combined. Add the eggs and whisk again until fully incorporated.
- Combine Mixtures: Pour the wet sweet potato mixture into the bowl with dry ingredients. Stir gently just until combined and no dry flour remains on the bottom. Do not overmix; it’s okay if the batter is slightly lumpy.
- Bake the Cornbread: Carefully remove the hot skillet from the oven. Pour the batter into the skillet, smoothing the top to an even layer. Return the skillet to the oven and bake for 25 minutes, or until the top is golden brown, puffed, and slightly cracked around the edges.
- Serve: Remove from oven and let cool slightly. Cut into eight pieces and serve warm, ideally with butter.
Notes
- Using a cast iron skillet creates a nice crust but a regular oven-safe baking dish can be substituted if needed.
- For a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- Ensure the sweet potatoes are well drained before mashing to avoid soggy batter.
- Do not overmix the batter to keep the cornbread tender and light.
- Adding a little honey or maple syrup can enhance sweetness if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
