Eats by Keeks

Sweet Potato Cornbread

by

Pin
Jump to Recipe

This Sweet Potato Cornbread is the perfect addition to your thanksgiving table!

This sweet potato cornbread is perfectly balanced with the natural sweetness of sweet potato purée, enhanced by a subtle hint of cinnamon that brings a cozy, fall-inspired flavor to every bite.

Looking for a veggie to add to your thanksgiving spread? Try these: Miso Roasted Brussel Sprouts!

Sweet Potato Cornbread

Print Recipe
Servings: 16 servings
Course: Dessert, Side Dish
Ingredients Method

Ingredients
  

Wet Ingredients
  • 1 cup sweet potato puree, about 1 large or 2 medium potatoes, cooled
  • ½ cup plain greek yogurt
  • ⅓ cup honey
  • ½ cup butter, melted and cooled
  • ½ cup milk
Dry Ingredients
  • 2 cups cornmeal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
Honey Butter
  • ¼ cup unsalted butter, softened
  • 2 tbsp honey
  • flakey sea salt, to taste

Method
 

  1. Preheat oven to 375℉, and grease 8×8 baking dish with butter.
  2. If cooking sweet potatoes in microwave, pierce in several places around potato with fork and wrap in damp paper towel. Once cooked, let cool to room temperature.
  3. Add potato to food processor and puree until smooth. Then add remaining wet ingredients. Blend until smooth.
  4. In a large bowl, whisk together dry ingredients.
  5. Add wet ingredients to dry ingredients, fold together until just combined.
  6. Transfer batter to prepared baking dish, flatten the top with a spatula into an even layer.
  7. Bake for 20-30 minutes until top is golden brown and a toothpick in the center comes out clean. (If top is getting too dark, cover with foil.)
  8. Cool for at least 15 minutes.
  9. In the meantime, mix together honey butter ingredients.
  10. Cut cooled cornbread into 16 slices, and serve with honey butter.