Sweet Potato Cornbread

Anne Danahy, RD

The most tender, melt-in-your-mouth cornbread you've ever made.

5 from 5 votes

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Prep Time 30

Cook Time 20

Total Time 50

Course Side Dish

Cuisine American

Ingredients

3/4 pound sweet potatoes peeled and cut into 1-inch pieces
1 1/2 cups cornmeal
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice mix
2 large eggs
1/3 cup maple syrup optional
1 cup buttermilk low-fat or regular
1/2 cup plain Greek yogurt nonfat, low-fat, or full-fat as preferred

Instructions

Put the sweet potato pieces in a saucepan and add enough water just to cover them. Bring the pan to a boil, cover, and reduce the heat to medium.
Boil the sweet potatoes for 15-20 minutes or until they fall apart when pierced with a fork. Drain them in a colander and return them to the pot. Mash the sweet potatoes with a fork or potato masher and set them aside to cool.
While the sweet potatoes boil, preheat the oven to 400℉ and set the oven rack to the middle position. Grease or spray a 9" square baking pan, round cake pan, or cast iron skillet.
In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice mix. Whisk everything together and set the bowl aside.
In a second, larger mixing bowl, combine the eggs, maple syrup, buttermilk, and Greek yogurt. Whisk well until everything is combined.
Add the dry ingredients to the wet ingredients, and using a large spatula, mix to combine. Do not over-mix. The batter may have some lumps.
Add the mashed sweet potatoes to the batter and fold everything together. Don't overmix.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 20 minutes or until a tester inserted into the center comes out clean.
Let cool for about 10 minutes, and then cut into wedges or squares and serve immediately.

Notes

This sweet potato cornbread is best served warm, out of the oven. Wrap any leftovers tightly in foil and store them on the counter for up to 3 days. Reheat the bread in the microwave, about 30 seconds per slice.

Nutrition

Calories: 190kcalCarbohydrates: 36gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 32mgSodium: 348mgPotassium: 347mgFiber: 3gSugar: 8gVitamin A: 4078IUVitamin C: 1mgCalcium: 104mgIron: 2mg

https://cravingsomethinghealthy.com/buttermilk-pumpkin-cornbread-maple-butter/

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