Sweet Potato Cornbread
The ultimate comfort food, Sweet Potato Cornbread is moist, sweet, and perfect for any occasion. Whether you're hosting a holiday dinner or just craving something warm and satisfying, this easy recipe is sure to please. Make it tonight and enjoy the delightful flavors!
Equipment
- Kitchen Scale
- Food Processor
- 11×7-inch Baking Pan
Ingredients
- 2 medium red garnet sweet potatoes peeled and chopped
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter melted
Instructions
- Start by placing 1 inch of water in a large pot and fitting it with a steamer basket. Add in the sweet potatoes, cover, and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10 to 15 minutes.
- Once cooked, transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup for the cornbread and save any remaining puree for another use.
- Preheat your oven to 375°F. While it's warming up, spray an 11×7-inch baking pan with oil to prevent sticking.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, mix the pureed sweet potato, granulated sugar, brown sugar, milk, sour cream, eggs, and melted butter until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for about 10 minutes before serving warm.
Notes
- Tip 1: Do not substitute canned sweet potato puree – it is too wet.
- Tip 2: This cornbread can also be baked in a 10-inch cast iron skillet or 9×9-inch baking pan.