My Sweet Potato Cornbread recipe combines a traditional cornbread with some mashed sweet potato, ground cinnamon and sweet brown sugar, for a deliciously moist and tender bread that tastes of the flavors of Fall.
Preheat the oven to 425 degrees Fahrenheit. Grease an 8x8 baking dish and set aside.
Combine cornmeal, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl and stir to combine.
In another bowl, whisk buttermilk, brown sugar, eggs, and melted butter together. Add mashed sweet potatoes and stir until combined.
Add wet mixture to dry mixture and whisk until smooth.
Pour into the prepared baking dish. Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden and a toothpick inserted comes out clean.
Notes
To prepare a mashed sweet potato, bake a whole sweet potato in a 425 Fahrenheit degree oven for 45 minutes, until tender. Allow to cool before peeling and mashing.
This cornbread can also be made in a 10-inch cast iron skillet if you want a more brown crust.
Once cooled, place the cornbread in an airtight container. It will keep for up to 2 days at room temperature and up to a week in the fridge.
To freeze, wrap the bread in foil or plastic wrap and place in a freezer bag. It will keep frozen for up to 6 months and can be thawed at room temperature.