I was browsing the web the other day and came across a recipe from BudgetBytes.com for an amazing twist on traditional cornbread: sweet potato cornbread.
Once I tried it, I couldn’t get enough of it, and I knew I had to share it with all of you. Here’s how to make it.
What you’ll need to make this is:
- 1 medium sweet potato (about 1 lb.)
- 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 nutmeg
- 2 large eggs
- 1/2 cup sour cream
- 3/4 cup milk
- 2 Tbsp canola or vegetable oil
- 1/2 Tbsp canola or vegetable oil for the skillet
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 they’re tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
Coat the inside of a 10-inch cast iron skillet with oil. Place it in the oven and begin to preheat the oven to 425 degrees.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes to a large bowl.
Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Then add the eggs and whisk until combined again.
Pour the sweet potato mixture into the bowl with the dry ingredients. Then…
To check out the rest of the recipe, click here to see BudgetBytes.com’s post!