Sweet Potato Cornbread


Sweet Potato Cornbread
Yield: one 9x13 inch cornbread


2 sweet potatoes about 1 lb (500 g) total weight, peeled and cut into chunks
1 cup (155 g) yellow cornmeal
1 cup (155 g) unbleached all purpose flour
1 tbsp brown sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
Pinch of ground allspice
Pinch of ground cinnamon
1 & 1/4 cups (310 ml) buttermilk (** see note for buttermilk alternative)
2 large eggs, lightly beaten
3 tbsp unsalted butter, melted, plus extra for greasing

**If you don't have buttermilk, place 1 tbsp lemon juice in a measuring cup, then fill with regular milk until you reach 1 & 1/4 cups. Mix and let stand a few minutes and use in place of buttermilk.


1. Boil sweet potatoes until tender (about 20-25 minutes). Drain and mash well. Transfer to a large bowl and let cool.

2. Preheat the oven to 400 F (200 C, gas mark 6). Grease a 9x13 inch (22x33 cm) baking pan with butter.

3. In a small bowl, stir together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, allspice, and cinnamon. Stir well.

4. Add the buttermilk, eggs and melted butter to the sweet potatoes and mix well. Then add the dry ingredients and stir just until combined, taking care not to overmix. The batter should be slightly lumpy. Pour into the prepared pan.

5. Bake until the top is golden brown and the bread pulls away from the pan sides, 25-35 minutes. Place the pan on a rack to cool completely. Cut into squares to serve.

For Video Instructions, please check out my video How To Make Sweet Potato Cornbread! 

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