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Heavenly Sweet Potato Cornbread brings a juicy, soft, and tasty spin on traditional cornbread. Whipped up with sweet potato mash, cozy spices, and a rich brown sugar honey topping, this cornbread goes great with hearty meals like chili or greens. It's a sugary and fulfilling complement to any dinner.
How This Recipe Touches My Soul
Whenever I make this cornbread my home gets filled with amazing smells of cozy spices and sweet potatoes. These flavors mix to create something truly unique that goes beyond regular cornbread. I'm amazed by how flexible it is - whether I'm putting it next to a hot chili or munching on a piece with coffee. It's turned into one of those dishes my friends always ask me to bring over.
Ingredients You'll Want
- Sweet Potatoes: 1 cup of smooth mash from fresh or canned sweet potatoes.
- Cornmeal: Yellow cornmeal for that genuine cornbread feel.
- All-Purpose Flour: Gives backbone and complements the cornmeal.
- Spices: Cinnamon, nutmeg, and clove for those fall-like tastes.
- Brown Sugar: Brings sweetness and richness to your bread.
- Butter and Oil: For dampness and flavor in every chunk.
- Buttermilk: Makes the mix extra soft and flavorful.
- Baking Powder and Soda: Help your cornbread puff up nicely.
- Eggs: Keep everything together for good shape.
- Honey Glaze: Brown sugar, honey, and butter mixed for a shiny, sweet top.
Let's Bake Together
- Get Your Sweet Potato Ready
- Cook sweet potatoes till soft, take off the skin, and mash till smooth. You'll need 1 cup.
- Blend Your Dry Stuff
- Stir cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove, and sugars in a big bowl.
- Mix Your Wet Items
- In another bowl, combine sweet potato mash, eggs, butter, oil, vanilla, and buttermilk till smooth. Add some food color if you want.
- Mix and Cook
- Slowly pour the dry mix into the wet one, stirring just enough. Put the batter in a greased 8-inch pan and cook at 400°F for 40 minutes, covering with foil after 20 minutes. It's done when a toothpick comes out clean.
- Top and Enjoy
- Stir brown sugar, honey, and melted butter for your topping. Brush lots of it on your warm cornbread before eating.
Tasty Matches
This cornbread has become what I always make with thick chilis and soups but it tastes just as good with Southern favorites like greens or roasted chicken. I've even caught myself grabbing pieces as a snack with my afternoon coffee. The sweet topping makes it feel special no matter what you serve it with.
Tips For Success
After many tries I've found that spending extra time on the sweet potato mash really matters. I always blend it until it's super smooth with no stringy parts for the best feel. Don't overmix the batter and you'll keep your cornbread light and fluffy. And remember to cover with foil while baking - it helps get that beautiful golden look without burning.
Storage Advice
If you don't finish it all wrap any extra pieces tightly in plastic or foil after they've cooled down. They'll stay good in your fridge for three days or you can freeze them for up to three months. A quick trip to the microwave or ten minutes in a warm oven will make them taste fresh-baked again.
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Frequently Asked Questions
- → How do I make sweet potato puree?
First, boil sweet potatoes with their skins until soft. Cool them down, peel off the skins, then toss them into a blender until they're silky smooth. You’ll need one cup for this recipe.
- → What’s the point of foil halfway through?
Adding foil over the pan after about 20 minutes stops the top from browning too much. It’ll let the center bake evenly without burning the edges.
- → Why do I need to use eggs that aren’t cold?
Room-temp eggs mix smoothly in your batter and help the bread rise nicely without any lumps in the texture.
- → Does the added food color change the flavor?
Not at all! The food coloring is just for looks. The taste will stay the same whether you use it or not.
- → Why add sugar to the melted butter right away?
The hot butter makes the sugar dissolve completely. That way, your glaze will be glossy and smooth without any gritty bits.
Conclusion
This easy-to-make cornbread uses sweet potatoes for a tender texture and earthy taste, giving you a great side for any occasion.