Description
Sweet potato cornbread is a delightful fusion of classic cornbread and sweet potatoes, resulting in a moist and flavorful dish. This easy-to-make recipe will transport you back to cozy family gatherings with its inviting aroma and rich taste. Perfect for breakfast or as a comforting side at dinner, this cornbread is sure to impress everyone at your table.
Ingredients
Scale
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 cup sugar (adjust for sweetness)
- 1 cup milk (whole or almond)
- 2 large eggs
- 1/4 cup melted butter (or coconut oil)
- 1/2 tsp salt
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube sweet potatoes; boil until tender, about 15 minutes. Drain and mash until smooth.
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, combine milk, melted butter, eggs, and mashed sweet potatoes. Mix until well combined.
- Gradually fold the wet mixture into the dry ingredients using a spatula.
- Pour the batter into a greased baking dish and bake for 25-30 minutes or 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 (70g)
- Calories: 160
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg