Description
This Sweet Potato Cornbread is a moist, flavorful twist on traditional cornbread, incorporating tender boiled sweet potatoes for added natural sweetness and a soft texture. Perfect as a side dish for dinners or holiday meals, it combines classic cornmeal with warming spices and a hint of sour cream for richness.
Ingredients
Scale
Main Ingredients
- 1 lb. sweet potato
- 1.5 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1/2 cup sour cream
- 3/4 cup milk
- 2 Tbsp cooking oil
- 1/2 Tbsp cooking oil for the skillet
Instructions
- Prepare Sweet Potatoes: Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until tender and easily pierced with a fork, about 10 minutes. Drain and set aside.
- Preheat Oven and Prepare Skillet: Lightly coat the inside of a 10-inch cast iron skillet with 1/2 tablespoon of cooking oil. Place the skillet in the oven and begin preheating the oven to 425ºF.
- Mix Dry Ingredients: In a large bowl, stir together the cornmeal, all-purpose flour, sugar, baking powder, salt, cinnamon, and ground nutmeg until well combined.
- Prepare Wet Mixture: Mash the drained sweet potatoes until fairly smooth. Measure out 1.5 cups of the mashed potatoes and transfer to a separate large bowl. Add sour cream, milk, and 2 tablespoons of cooking oil, whisking until combined. Add eggs and whisk again until smooth.
- Combine Mixtures: Pour the sweet potato wet mixture into the bowl with dry ingredients. Stir until just combined, ensuring no dry mix remains at the bottom. The batter may be slightly lumpy; avoid overmixing.
- Bake the Cornbread: Carefully remove the hot skillet from the oven and scoop the batter evenly into it. Smooth the top to even it out. Return the skillet to the oven and bake for 25 minutes or until the center is puffed, the top is golden brown, and edges have slight cracks.
- Serve: Remove the cornbread from the oven, cut into 8 pieces, and serve warm, ideally with butter.
Notes
- Be sure not to overmix the batter to keep the cornbread tender and avoid a dense texture.
- If you don’t have a cast iron skillet, use any oven-safe 10-inch skillet or baking dish, greased well.
- Sour cream adds moisture and richness; you can substitute with Greek yogurt for a slight tang.
- Maintain high oven temperature (425ºF) to achieve a golden crispy crust on the cornbread.
- Leftovers can be stored in an airtight container for 2 days or frozen for longer storage.
- Serve warm with butter or honey for extra sweetness.
Nutrition
- Serving Size: 1/8 cornbread
- Calories: 200 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
