Sweet Potato Cornbread

5 from 1 vote

Sweet potato cornbread is a flavorful twist on traditional cornbread, combining the hearty, slightly sweet flavor of sweet potatoes with the classic cornmeal base. This type of cornbread often features a moist, tender crumb thanks to the addition of mashed sweet potatoes, which also add a subtle sweetness and rich color.

Prep Time5

Cook Time55

Servings:

Calories: 282kcal

Equipment

1 Small Pot
1 9 X 13 Glass Baking Dish
2 Bowls
1 Whisk
1 Measuring cup
1 Measuring Teaspoons

Ingredients

2 8 oz Corn Muffin Mix
2 ea Sweet Potatoes
2 ea Eggs
2/3 cup Half & Half Cream
1 Tsp Cinnamon
4 oz Butter Salted
1/4 cup Honey
1 Tbsp Brown Sugar
1 Tbsp Vanilla Extract

Instructions

Wash, peel and cut the sweet potato, cover in water and cook on high heat until fork tender approx. 10 minutes
Drain water from sweet potato and transfer to a mixing bowl, add 1 tsp of butter and brown sugar to the potatoes and mash until smooth. You can also do this in your food processor or stand mixer
Pre-Heat oven to 400 degrees
Once sweet potato mixture has cooled down now you can add the muffin mix, eggs, cinnamon, vanilla and creamer the mix all together until smooth
Spray non stick spray to pan and pour mixture in, using spatula to spread evenly
Cook in oven at 400 degrees for 40-45 min, use the toothpick test (when it comes our clean your done)
Once out of the oven lay slices of butter on top, drizzle with honey and serve

Notes

Pairs well with a variety of savory dishes, from stews to barbecue. It’s a delightful way to elevate the classic cornbread with an extra layer of taste and nutrition.

Nutrition