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
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
Instructions
- Preheat oven to 375℉, and grease 8×8 baking dish with butter.
- 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.
- Add potato to food processor and puree until smooth. Then add remaining wet ingredients. Blend until smooth.
- In a large bowl, whisk together dry ingredients.
- Add wet ingredients to dry ingredients, fold together until just combined.
- Transfer batter to prepared baking dish, flatten the top with a spatula into an even layer.
- 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.)
- Cool for at least 15 minutes.
- In the meantime, mix together honey butter ingredients.
- Cut cooled cornbread into 16 slices, and serve with honey butter.