I love cornbread. I've been meaning to try this recipe out for a while. When sweet potatoes showed up in our produce basket this week, I figured this was a good opportunity.

I'm pretty happy with how it came out. I especially appreciate that it doesn't go too heavy on the flour. And it's not too sweet either. I think adding a bit of Cheddar and a few green onions would make it really exceptional.

Sweet Potato Cornbread

Slightly adapted from Cook's Country August/September 2015

Ingredients

• 700g sweet potatoes
• 1/2 c. + 1 Tbsp. unsalted butter, divided
• 1/2 c. milk
• 4 large eggs
• 1 1/2 c. cornmeal
• 60g flour
• 1/4 c. brown sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda

Directions

1. Prick sweet potatoes with fork and microwave on high for 10-15 minutes, turning every 5 minutes.
2. Slice potatoes in half lengthwise.
3. Preheat oven to 220°C (425°F).
4. Peel skin from potatoes.
5. Add 1/2 c. butter and mash into hot sweet potato.
6. Stir in milk.
7. Lightly beat eggs and mix them in as well.
8. In a separate bowl combine cornmeal, flour, sugar, baking powder, salt, and baking soda.
9. Add sweet potato mixture to flour mixture and stir to combine.
10. Melt 1 Tbsp. butter in 10" oven-safe pan over medium heat.
11. Swirl butter to coat bottom and sides of pan.
12. Pour batter into hot pan and smooth top.
13. Bake at 220°C (425°F) for 25 minutes.

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Variations

Healthier Sweet Potato Cornbread

Ingredients

• 700g sweet potatoes
• 5 Tbsp. unsalted butter, divided
• 1/4 c. unsweetened applesauce
• 1/2 c. milk
• 4 large eggs
• 1 1/2 c. cornmeal
• 60g whole wheat flour
• 1/4 c. brown sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 3-4 green onions, chopped (optional)

Vegan Sweet Potato Cornbread

Ingredients

• 700g sweet potatoes
• 1/2 c. + 1 Tbsp. coconut oil, divided
• 1/2 c. lite coconut milk
• 4 flax eggs
• 1 tsp. apple cider vinegar
• 1 1/2 c. cornmeal
• 60g flour
• 1/4 c. brown sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda