Sweet Potato Cornbread
This sweet potato cornbread is completely, utterly delicious and so easy to make! It’s moist and packed with flavor, with a touch of sweetness and tangy buttermilk.
Servings: 12 slices
Ingredients
- 1 pound sweet potatoes peeled and diced
- 2 tablespoons unsalted butter melted
- 1½ cups yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 2 large eggs
- ½ cup sour cream
- ¾ cup buttermilk
- 1 cup Mexican blend shredded cheese I used Sargento
Instructions
- Prep your tools. Preheat your oven to 400ºF. Oil a 9x13 glass baking dish with PAM and set aside.
- Cook the sweet potatoes. Place the potatoes in a large pot and cover with water by about 2 inches. Bring to a boil over high heat, then cook until tender, about 10 minutes. Drain and set aside.
- Mix dry ingredients. While the potatoes are cooking, combine the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Whisk and set aside.
- Mash the potatoes. Place the cooked sweet potatoes in a large bowl. Add the 2 tablespoons of unsalted butter and mash until you have a mashed potato consistency. Let the potatoes cool for about 5 minutes (this way, they are not too hot when you add the other ingredients).
- Add wet ingredients. Once the potatoes have cooled, add the eggs, sour cream, and milk. Stir well to combine.
- Add dry ingredients. Add the dry ingredients to the mashed potato mixture and stir until no dry bits of batter are visible.
- Mix in cheese. Add the cheese and mix it in until just combined.
- Bake. Spoon the batter into your prepared baking dish. Bake for 25-30 minutes, until the cornbread has puffed, is golden, and slightly cracked. Insert a toothpick into the middle of the bread to make sure it comes out clean. If it does not and the bread is already golden, loosely cover it with aluminum foil and bake for another 5 minutes until the cornbread is finished baking.
- Finish and serve. Remove the sweet potato cornbread from the oven and let it rest for 10-15 minutes before slicing and serving.
Nutrition
Calories: 253kcal | Carbohydrates: 36g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 399mg | Potassium: 355mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5606IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg
