I love baked sweet potatoes, sweet potato fries, and even sweet potato casserole. I’ve made sweet potato bread and sweet potato pie, but one of my favorites might be this Sweet Potato Cornbread.
Sweet Potato Cornbread
Makes one 6.5 inch skillet of cornbread
1 cup plain yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons brown sugar
pinch of freshly ground nutmeg
dash of cinnamon
1/2 cup mashed sweet potato
2/3 cup whole buttermilk
4 tablespoons butter
Preheat your oven to 425 degrees. While the oven is heating up, melt and brown the butter in your skillet over med-high heat.
While the butter is browning, whisk together the cornmeal, baking powder, baking soda, salt, brown sugar, nutmeg, and cinnamon. Make a well in the center and add the mashed sweet potato, buttermilk, and egg. Mix well to combine.
When butter is browned, carefully pour cornbread batter into the skillet. The butter will come up and over the batter. Move the skillet to the oven when it is ready and bake for 20-22 minutes or until center is done and top is browned a little.
Remove from the oven and top with a little bit of butter, maple syrup, or honey if desired and serve warm.