Sweet Potato Cornbread

This Sweet Potato Cornbread came to be because:

1. I had too many sweet potatoes (I’m the only one who likes them in my house!)
2. I got distracted looking at an old Cook’s Illustrated issue while sorting a paper pile
3. I was tired of sorting paper so making a mess in the kitchen seemed like a good idea–plus I had all of the ingredients and wanted to test out Trader Joe’s gluten-free flour mix.

I like the way the sweet potatoes add a little sweetness to the cornbread and look at that nice orange hue!

My preference is having a hunk of the Sweet Potato Cornbread with a big smear of butter on top. I’ll definitely be making this during Thanksgiving time later this  year! 

Your breakfast life just got more exciting!

Gather your ingredients: 

First, we have to cook the sweet potatoes. Toss them in the microwave. Let them cool. 

Smash the insides. 

We mix the butter, milk, sugar, and sweet potatoes together. 

Dry ingredients enter the picture! 

Take a tablespoon of butter, melt it in a skillet, and preheat the oven. 

Batter in! Spread it on top. 

Off to the oven with you!

Let it cool. Or don’t. Choose your own adventure. 

Hiiiii! 

This Sweet Potato Cornbread is my new favorite, followed by this Polenta Cornbread recipe. 

Sweet Potato Cornbread

 

recipe slightly adapted from Cooks Illustrated

1 1/2 lbs. sweet potatoes, unpeeled
1/2 cup whole milk
8 tablespoons salted butter, melted- plus 1 tablespoon
4 large eggs
1 1/2 cup cornmeal
1/2 cup flour
1/4 cup brown sugar
1 tabespoon baking powder
1/2 teaspoon baking soda

Preheat oven to 425F.

Poke sweet potatoes all over with a fork or knife. Microwave sweet potatoes on high until soft, about 6-8 minutes. Slice potatoes in half to relase steam.

In a large bowl, whisk milk, melted butter and eggs. When potatoes are cool enough to handle, smash insides with a fork and scoop the flesh out into the milk mixture. Discard skins. Whisk in cornmeal, flour, brown sugar, baking powder, and baking soda.

Melt remaining tablespoon of butter in a 10-inch oven-safe skillet over medium-high heat until bubbling, about 3 minutes. Swirl skillet to coat bottom and sides. Pour batter into skillet and smooth top with rubber spatula. Bake until cornbread is golden brown and a toothpick inserted in center comes out clean, 25-30 minutes. Let cornbread cool in skillet on wire rack for 1 hour. Using a knife, loosen edges of cornbread from the skillet and slide out onto a cutting board. Cut into wedges and serve.