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Sweet Potato Cornbread
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Sweet Potato Cornbread

A delicious twist on classic cornbread
Course Side Dish
Cuisine American
Keyword Cornbread
Prep Time 22 minutes
Cook Time 23 minutes
Total Time 45 minutes
Servings 9 servings

Ingredients

  • 1 cup Sweet Potato Peeled, Cut and Boiled
  • 1 cup Cornmeal
  • 1 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • Pinch Salt
  • 2/3 cup Sugar
  • 1 cup Milk
  • 1/3 cup Vegetable Oil
  • 2 Eggs
  • 1/2 cup Sour Cream
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg

Instructions

  • 1. Wash one large sweet potato until squeaky clean. Peel and cut the sweet potato into cubes.
    2. Place the sweet potato into a pot of water. Make sure the sweet potato is fully covered with water. Boil for 10-15 minutes or until sweet potato is fork tender. Once done boiling, drain the sweet potato out of the pot. Next, mash the sweet potato with a fork, set aside and let cool.
    3. Preheat oven to 425 degrees. Spray a 9 inch pan with non stick spray. Set Aside.
    4. In a medium bowl mix together the cornmeal, flour, brown sugar, sugar, baking powder, salt, cinnamon and nutmeg together.
    5. In a separate bowl, mix together the mashed sweet potato, milk, oil, eggs and sour cream.
    6. Pour the wet ingredients over the dry ingredients and mix until fully combined.
    7. Bake for 22-25 minutes or until toothpick comes out clean.
    8. Serve with your favorite Sunday or Holiday dinner.