The Best Sweet Potato Cornbread
by Will AltmanWho doesn't love sweet potatoes? You? For real? Then get your ass on outa here because we're about to get down with some sweet potatoes in this easy Sweet Potato Cornbread recipe.
The Best Sweet Potato Cornbread Ever
Rated 5.0 stars by 1 users
Category
Southern Food
Servings
4-6
Prep Time
10 minutes
Cook Time
22 minutes
This Sweet Potato Cornbread recipe is pretty darn simple and works great with either of our Altman Farm and Mill Cornbread Mixes. I usually just bake a sweet potato and mash it up with a fork because its easy and i always have them on hand but you can also buy sweet potato puree at the grocery store (sometimes). If you don't always keep sweet potatoes in your pantry, you should. If you can't get sweet potatoes then its just not in the cards for you to make this recipe. So this cornbread comes out pretty sweet. If you added any more sugar it would be considered cake. Feel free to omit the brown sugar or add more depending on your intentions for this dish. Have fun!
AuthorWill Altman
Ingredients
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1 Quickie Bag Altman Farm Yellow Cornbread Mix OR
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1 Quickie Bag Altman Farm Jimmy Red Cornbread Mix
1 cup sweet potato puree ( it doesn’t have to be pureed, it can just be mashed up well with a fork)
2 tablespoons brown sugar (optional)
½ cup milk
3 tablespoons melted butter (let it cool a bit)
1 egg
Directions
Preheat oven to 400 degrees.
Place your 8”-9” skillet or 9 x 9 baking dish in the oven.
Empty your Cornbread Mix, milk, butter, egg, and brown sugar into a mixing bowl and whisk.
Add the sweet potato puree and whisk until thoroughly combined.
Let the batter rest for 5 minutes.
Grease or Spray your skillet and pour the batter in. You may need to spread out the cornbread batter evenly.
Bake at 400 degrees for 20 to 22 minutes or until the edges are separating from the pan and a skewer comes out clean when inserted into the middle.
Enjoy!
Recipe Note
Slather a little honey butter on there for and extra punch of deliciousness.