Sweet potato cornbread combines the comforting flavors of cornbread with the sweetness and nutrients of sweet potatoes, making it a perfect addition to any meal or gathering. This easy-to-follow recipe yields a moist and flavorful cornbread that pairs perfectly with soups, stews, or simply enjoyed on its own. Follow along for step-by-step instructions and helpful tips to ensure your sweet potato cornbread turns out perfectly every time.
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 (190 degrees C). Place a 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 them with lukewarm water. Bring to a boil and cook until tender, approximately 10 minutes.
- Once the sweet potato is fork-tender, drain it and mash until smooth using an electric mixer. Allow the sweet potato mash to cool for at least 25 minutes.
- In a large bowl, add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring (if using), and sugar. Mix until well combined.
- Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal to the wet ingredients. Mix until well incorporated, being careful not to overmix.
- Add 1 tablespoon 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. Avoid overbaking to prevent dryness.
- Allow the cornbread to cool for at least 10 minutes before slicing. Serve with softened butter and honey, if desired.
Tips and Variations:
- For added texture and flavor, consider adding chopped nuts or dried fruits to the batter.
- Experiment with different spices such as cinnamon or nutmeg for a unique twist.
- To make the cornbread more savory, reduce the amount of sugar or omit it entirely.
How to Store:
- Once cooled, store leftover cornbread in an airtight container at room temperature for up to 3 days. Alternatively, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
FAQs:
Q: Can I substitute the sweet potato with canned sweet potato puree?
A: Yes, you can substitute fresh mashed sweet potato with canned sweet potato puree. Ensure the puree is at room temperature before using.
Q: Can I make this recipe without an iron skillet?
A: While using an iron skillet yields the best results, you can use a regular baking dish or muffin tin. Adjust the baking time accordingly.
Q: Is the orange food coloring necessary?
A: No, the orange food coloring is optional and can be omitted without affecting the taste of the cornbread. It is primarily used for visual appeal.
Sweet potato cornbread is a delightful twist on traditional cornbread, offering a subtle sweetness and moist texture that will leave your taste buds satisfied. Whether served alongside your favorite dishes or enjoyed on its own, this homemade recipe is sure to become a new favorite in your kitchen.
