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: 1 1/4 pounds red-skinned sweet potatoes (yams); 4 large eggs; 1 1/2 cups buttermilk; 2 1/3 cups yellow cornmeal; 1 cup all purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 1 1/2 teaspoons salt; 1/2 teaspoon baking soda; 1/4 teaspoon ground ginger; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Servings: persons

1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

1
Preheat oven to 375F.
2
Butter 9 x 9 x 2-inch baking pan.
3
Pierce sweet potatoes in several places.
4
Microwave on high until tender, turning once, about 12 minutes.
5
Cut open and cool.
6
Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use).
7
Place 1 cup mashed potatoes in large bowl.
8
Whisk in eggs and buttermilk.
9
Blend cornmeal and next 6 ingredients in processor.
10
Add butter and blend until mixture resembles coarse meal.
11
Add to egg mixture.
12
Stir just until blended.
13
Transfer to prepared pan.
14
Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes.
15
Cool in pan on rack.
16
(Can be made ahead.
17
Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks.
18
Thaw at room temperature.)

1409

kcal

Calories

104

Fat

107

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: 1 1/4 pounds red-skinned sweet potatoes (yams), 4 large eggs, 1 1/2 cups buttermilk, 2 1/3 cups yellow cornmeal, 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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