Sweet potato cornbread for the holidays
A simple twist on a classic cornbread recipe, this Sweet Potato Cornbread is a tasty addition to your holiday table! Classic homemade cornbread with aromatic spices and sweet potato puree for a fall-forward flavor and a deliciously sweet and savory
INGREDIENTS
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup sugar
- 2 eggs room temperature
- 1 cup buttermilk room temperature
- 2 tablespoons honey
- 1/2 cup plus 1 tablespoon unsalted butter melted and slightly cooled
- 1 cup sweet potato mashed about 1 large sweet potato
- 1/2 tablespoon orange food coloring optional
INSTRUCTIONS
- Preheat your oven to 375 degrees F. Place the 10-inch iron skillet in the oven and let it warm up for 5 minutes.
- Peel the sweet potato and dice it into 3/4 inch cubes. Place the sweet potato cubes into a saucepan and cover it with lukewarm water. Bring to a boil and cook until tender. This should take about 10 minutes.
- Once the sweet potato is fork-tender, drain it, and mash until smooth. I like to use an electric mixer. Allow the sweet potato mash to cool for at least 25 minutes.
- Add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring, and sugar to a large bowl and mix until well combined.
- Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated but do not overmix.
- Add 1 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula.
- Bake for 28 minutes or until the center is completely set. Don't over bake otherwise it will turn out dry.
- Allow the cornbread to cool for at least 10 minutes before slicing into it. Serve with softened butter and honey, if desired, and enjoy.