Cornbread, a beloved staple in Southern cuisine, has always been cherished for its warm, comforting texture and its ability to complement a variety of dishes.
Whether paired with a hearty bowl of this Pinto Bean And Pork Stew With Tomatoes And Citrus or a plate of Slow Roasted Boneless Beef Chuck Short Ribs, cornbread holds its own as a versatile side dish.
But what if we could elevate this classic favorite with an unexpected twist?
Enter sweet potato cornbread—a delightful variation that combines the earthy sweetness of sweet potatoes with the familiar, crumbly goodness of cornbread.
A Match Made in Culinary Heaven
Sweet potatoes and cornbread might seem like an unusual pairing at first glance, but upon closer inspection, they share a natural affinity.
Sweet potatoes, with their rich, creamy texture and natural sweetness, add moisture and depth to traditional cornbread.
This harmonious combination results in a cornbread that is not only moist and tender but also subtly sweet, making it a perfect complement to savory dishes.
Whether you’re looking to impress guests with a unique side dish or simply craving something comforting and delicious, this sweet potato cornbread is sure to become a new favorite in your culinary repertoire.
Enjoy the warmth and sweetness of this delightful dish, and savor the perfect blend of tradition and innovation.
Sweet Potato Cornbread
1 1/2 pounds sweet potatoes, unpeeled
1/2 cup whole milk
4 large eggs
8 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt
Adjust oven rack to middle position and heat oven to 425 degrees. Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surfaces are slightly wet, 10 to 15 minutes, flipping every 5 minutes.
Immediately slice potatoes in half to release steam.
When potatoes are cool enough to handle, scoop flesh into a medium mixing bowl and mash until smooth, you should have about 1 3/4 cups. Discard skins. Whisk in milk, 8 tablespoons melted butter, and eggs.
In a separate large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Add sweet potato mixture and stir in until combined.
Melt the remaining 1 tablespoon butter in an oven-safe nonstick 10-inch skillet over medium-high heat until bubbling, about 3 minutes.
Swirl skillet to coat bottom and sides with melted butter. Pour batter into hot skillet and smooth top with rubber spatula.
Place oven-safe skillet in preheated oven and bake until golden brown and a toothpick inserted into center comes out clean, about 25 to 30 minutes.
Remove from oven and let cornbread cool in skillet on a wire rack for 1 hour.
Loosen edges of cornbread from skillet with a spatula and slide out onto a cutting board. Cut into wedges or squares and serve.
Serving Suggestions
Sweet potato cornbread is incredibly versatile. Serve it warm with a mixture of butter and maple syrup or a drizzle of honey for a simple yet satisfying treat.
Alternatively, pair it with savory dishes like roasted meats, or soups and stews to balance the flavors with its natural sweetness.
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Thank you!! Hope you enjoy! Great for a dessert treat warmed with a scoop of your favorite ice cream 👍🏼😋🤓
You’re a genius Randy! We had cornbread muffins for dinner tonight but I never thought about making it with sweet potatoes!
In place of light brown sugar I used sugar mixed with maple syrup. Start with 1 cup sugar to a mason jar. Next add 3-4 tablespoons real maple syrup. Mix till you have a consistency of light brown sugar. If mix is too dry add more syrup a little at a time. Alternatively, if mix is too wet add more sugar a little at a time.