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Sweet Potato Cornbread

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A delightful twist on traditional cornbread, incorporating the rich sweetness of mashed sweet potatoes for a moist and fluffy texture.

Ingredients

Scale
  • 3 medium sweet potatoes (about 1 pound)
  • 2 cups milk
  • 2/3 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Orange food coloring (optional; for extra color)
  • 2 cups yellow cornmeal
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 4 tablespoons honey

Instructions

  1. Preheat the oven to 400°F.
  2. Boil the sweet potatoes until very tender, then mash until smooth and soft.
  3. Measure out 1 ½ cups of mashed sweet potatoes and let cool slightly.
  4. Melt the butter in a small saucepan, and slowly whisk in the honey. Remove from heat.
  5. In a large mixing bowl, use a hand mixer to blend the mashed sweet potato, milk, oil, eggs, vanilla, and optional food coloring until smooth and creamy.
  6. Whisk together the cornmeal, flour, sugar, baking powder, and salt in another large bowl.
  7. Add the dry mixture to the wet ingredients, folding until just combined. Don’t overmix.
  8. Pour the batter into a greased 9×13-inch pan or cast iron skillet.
  9. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
  10. Brush a layer of honey butter on top after 20 minutes in the oven, and continue to cook.
  11. Let cool slightly, then slice and serve warm with more honey butter.

Equipment

Notes

For those with diabetes, consider using sugar substitutes like stevia or monk fruit. Can add nuts or seeds for extra texture.

Nutrition

Find it online: https://www.glutenfreez.com/sweet-potato-cornbread/