Sweet Potato Cornbread

Ingredients

• 1 large sweet potato (baked and puréed)
• 2 cups plain yellow cornmeal
• 1 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2-1 tsp pumpkin pie spice or cinnamon
• 1 cup milk
• 1/2 cup sour cream
• 4 large eggs
• 1/2 cup unsalted butter, melted (plus additional 1/2 tablespoon to grease the skillet)
• 1 Tbsp turbinado sugar (optional)

Instructions

1. 1

   To Bake the Sweet Potato: Preheat oven to 425°F. Scrub skin of large sweet potato. Place on a pan and bake for 40-50 minutes or until fork tender. Cool for 20 minutes, then peel and puree. Let cool.

2. 2

   Preheat oven to 375°F. Butter the bottom and sides of a 10-inch skillet or similar. Set aside.

3. 3

   In a large bowl, use a whisk to sift together cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.

4. 4

   In a separate medium bowl, whisk together mashed sweet potato, milk, sour cream and eggs. Stir to combine, then whisk in melted butter.

5. 5

   Add the sweet potato mixture to the dry ingredients, stir until fully moistened.

6. 6

   Pour the cornbread batter evenly into the prepared skillet, Sprinkle the top with turbinado sugar, if using.

7. 7

   Bake for 40-45 minutes just until a toothpick inserted into the center comes back clean and the top is lightly golden brown.

8. 8

   Serve with butter, drizzled with maple syrup or honey.