Sweet Potato Cornbread

This easy, veggie-loaded cornbread capitalizes on the natural sweetness and moisture in mashed sweet potatoes to yield a healthy and delicious result. It's simple to make, lightly sweetened with honey, and not dry or crumbly.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings pieces

Calories 144kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 cup mashed cooked sweet potato from about 1 medium sweet potato
½ cup sour cream or sub plain whole milk yogurt
¼ cup whole milk
2 eggs
3 tablespoons extra virgin olive oil or sub avocado oil or melted butter
⅓ cup honey
1 cup cornmeal recommend medium or fine ground
1 cup all purpose flour
1 tablespoon baking powder
½ teaspoon salt

US Customary - Metric

Instructions

If you have not cooked your sweet potato in advance (or purchased canned sweet potato), prep it first. You can roast, boil, steam, or microwave the potato. I like to roast sweet potatoes. To do so, scrub clean, poke multiple holes in the skin with a fork, put on a lined baking sheet, and bake on the center rack of the oven at 400℉ for 45 to 60 minutes until tender. Remove from oven, carefully slice open with a knife to allow steam to escape, then scoop the flesh into a measuring cup. To save time by microwaving a sweet potato, follow these instructions.
Preheat the oven to 375℉/191℃. Line a square 8x8 inch baking pan with parchment paper. Gently brush or spray the paper with oil.
Add the cooked sweet potato flesh to a large bowl. Mash it with a fork to make sure any clumps are smoothed out. Add the milk, sour cream, eggs, olive oil, and honey. Whisk together until combined.
In a separate bowl or measuring cup, whisk together the cornmeal, flour, baking powder, and salt.
Add the dry ingredients to the wet mixture, and stir gently with a spatula until just combined.
Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 25 to 30 minutes until lightly browned and a toothpick inserted in the center comes out clean.
Let the cornbread cool for a few minutes before gently lifting it out on the parchment paper and setting on a counter or cutting board. Cut into 16 squares. Enjoy!
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Notes

Keep leftovers in an airtight container away from the sun at room temp for 2 to 3 days or in the fridge for up to 5 to 7 days.
Reheat in the microwave for 15 to 20 seconds or in the oven under the broiler for 1 to 2 minutes if desired.

Nutrition