Description
Sweet Potato Cornbread is a delightful twist on traditional cornbread, combining the earthy sweetness of roasted sweet potatoes with a fluffy texture that makes it a perfect addition to any meal. This easy-to-make dish is not only visually appealing but also versatile, pairing beautifully with soups, stews, or enjoyed on its own. Whether for a cozy dinner or festive gathering, this cornbread will leave everyone wanting more!
Ingredients
Scale
- 1 cup mashed sweet potatoes (about 2 medium)
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup whole milk (or almond/oat milk)
- 2 large eggs (room temperature)
- 1/3 cup melted butter (or coconut oil)
- 1/4 cup honey or maple syrup
Instructions
- Preheat your oven to 400°F (200°C). Wrap washed sweet potatoes in foil and roast for about 45-50 minutes until tender.
- In a bowl, combine cornmeal, flour, baking powder, and salt.
- In another bowl, whisk melted butter, milk, eggs, and honey/maple syrup until smooth.
- Once the sweet potatoes have cooled slightly, peel and mash them before adding to the wet mixture.
- Combine the wet and dry ingredients gently until just mixed; avoid overmixing.
- Pour the batter into a greased baking pan and bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg