The Pioneer Woman Tasty Kitchen
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Sweet Potato Cornbread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I love sneaking veggies to my family via baked goods or breads! This cornbread is sure to surprise even the most non-vegetable lover!

Ingredients

  • 2 whole Medium Sweet Potatoes
  • 4 whole Eggs
  • 1-½ cup Buttermilk, Shaken
  • ½ cups Honey
  • 2 cups Yellow Cornmeal
  • 1 cup Unbleached All-purpose Flour
  • 1-½ teaspoon Kosher Salt
  • ½ teaspoons Baking Soda
  • 1 Tablespoon Baking Powder
  • ½ cups Unsalted Butter, Plus More For Skillet

Preparation

Start by roasting the sweet potatoes in a 400ºF oven until you are able to pierce them with a knife. Remove skins and discard. Mash potatoes.

Reduce the heat of the oven to 375ºF and butter a 10-inch cast iron skillet. In a large bowl, whisk together the sweet potato mash, eggs, buttermilk and honey. Set aside. In a food processor; add the cornmeal, flour, salt, baking soda and baking powder; pulse until combined. Next add the chilled butter to the cornmeal and pulse until coarse and crumbled. Add the cornmeal mixture to the sweet potato mixture and stir. Pour into the prepared skillet and bake for 40–45 minutes. Let cool, slice and serve with lots of salted butter!

One Comment

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twograyfoxes on 3.31.2011

I have a recipe for sweet potato cornbread that I just love, so much better than plain cornbread. I like to serve mine with chipotle honey butter. :-)

One Review

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Karla Stoltzfus on 1.23.2012

loved this recipe, the sweet potato adds a great touch. I did change it up a bit – the biggest change was I substituted regular cooking oil for the butter since butter is kinda hard to come by in my part of the world. It still turned out great so I can only imagine how good it’d be with butter.

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