Sweet Potato Cornbread Recipe

Scribbled Underline

Sweet potato cornbread is a delightful twist on the classic cornbread recipe, adding an extra layer of sweetness and flavor.

Scribbled Underline
Scribbled Underline
Scribbled Underline
Scribbled Underline

With the rich flavors of sweet potatoes, this unique cornbread is perfect during the fall season.

Scribbled Underline
Scribbled Underline
Scribbled Underline
Scribbled Underline

Ingredients

Yellow cornmeal Flour Baking powder Salt Granulated sugar

Preheat the oven to 425°F and grease a 9" cast iron skillet.

Directions

Prepare the sweet potatoes by either cooking them or draining canned sweet potatoes.

Melt the butter and allow it cool. In a large mixing bowl, combine the sweet potato mash, cooled melted butter, and milk.

Beat in the egg until just combined. Mix the cornmeal, baking powder, and salt into the bowl with the sweet potato mixture.

Pour the batter into a greased cast-iron skillet. Smooth out the surface to make it even.

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