sweet potato cornbread

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?

Thanks :).

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

Printer-Friendly Recipe

yield: 8 servings

adapted from What Did You Eat?

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350°F.
  2. Lightly grease a 9×5 inch loaf pan.
  3. In a medium-sized mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  4. In a large mixing bowl, whisk together the pureed sweet potato flesh, buttermilk, beaten egg, and melted butter.
  5. Mix the dry ingredients into the wet just until combined. Pour batter into prepared pan.
  6. 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.
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