I’ve been depriving you of sweet potato recipes.
How unkind of me.
Well, here’s a savory one to whet your appetite!
Clearly, I don’t discriminate when it comes to seasonality of sweet potatoes. Hey, I don’t buy berries, zucchini, or tomatoes during the winter, and I rarely buy apples or pears during the summer, so please allow me this one out-of-season food, alright?
This tender cornbread consists of white whole wheat flour for fiber, sweet potato puree for moisture, low fat buttermilk for richness, and a bit of evaporated cane juice for a touch of sweetness.
Perfect alongside a bowl of soup, (recipe for sweet potato vichyssoise coming soon!), or enjoyed solo with a smear of butter and a dab of honey, this Sweet Potato Cornbread is sure to become a perennial favorite.
Sweet Potato Cornbread
yield: 8 servings
adapted from What Did You Eat?
- 1/2 lb sweet potato, baked at 400°F until very soft, (about 1 hour), cooled, peeled, & mashed (about 3/4 cup)
- 1/2 cup white whole wheat flour
- 1/2 cup stone ground yellow cornmeal
- 1 1/2 tsp evaporated cane juice or granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1/2 cup + 2 Tbsp low fat buttermilk
- 1 large egg, lightly beaten
- 1 1/2 Tbsp butter, melted & cooled
- Preheat oven to 350°F.
- Lightly grease a 9×5 inch loaf pan.
- In a medium-sized mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the pureed sweet potato flesh, buttermilk, beaten egg, and melted butter.
- Mix the dry ingredients into the wet just until combined. Pour batter into prepared pan.
- Bake until the cornbread is golden and a toothpick inserted into the center of the loaf comes out clean, about 25 minutes. Cool in pan for a few minutes, and then turn it out onto a wire rack. Cut into eight squares.