Sweet Potato Corn Bread Recipe

Name: Sweet Potato Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb sweet potato, peeled and cut into chunks; 3/4 cup yellow cornmeal; 2 tablespoons unbleached all-purpose flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon fresh ground black pepper; 1/4 teaspoon nutmeg; 1 egg; 3/4 cup buttermilk; 3 tablespoons butter

Servings: persons

3/4 lb sweet potato, peeled and cut into chunks
3/4 cup yellow cornmeal
2 tablespoons unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg
1 egg
3/4 cup buttermilk
3 tablespoons butter

1
Bring sweet potatoes, peeled and cut into chunks (about 2 or 3 medium potatoes) to a boil, covered with water, in a medium saucepan. Reduce the heat to low and simmer for about 20 minutes, until tender.
2
Drain thoroughly and press through a strainer into a bowl and set aside to cool slightly.
3
Preheat oven to 425 degrees.
4
Sift together the cornmeal, flour, baking powder, salt, baking soda, pepper, and nutmeg.
5
Add the egg and buttermilk to the sweet potato puree and mix until well blended.
6
In a 8 or 9 - inch ovenproof skillet, heat the butter until just sizzling - about 2 minutes. Swirl the butter in the pan to coat it well. Pour any excess butter into the sweet potato mixture.
7
Quickly add the cornmeal mixture to the sweet potato mixture and stir until blended and pour the batter into the skillet.
8
Bake for 20 or 30 minutes, until lightly golden and the corn bread has pulled away from the sides of the pan. Remove from the oven and cut into wedges.
9
Serve hot!

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 lb sweet potato, peeled and cut into chunks, 3/4 cup yellow cornmeal, 2 tablespoons unbleached all-purpose flour, 1 tablespoon baking powder, and more.

Yes, Sweet Potato Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Corn Bread

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