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How To Cook The Best Sweet Potato Cornbread by potatobenefits.com. You will fall in love with this recipe for sweet potato cornbread because it is the finest ever! It’s wonderfully tasty, flavored with a hint of toasty spices, and stuffed with a ton of sweet potato goodness. It’s also incredibly moist and soft. Enjoy this cornbread with your preferred main dishes, warm soups and stews, and more!

You guys, cornbread is my jam. An excellent piece of cornbread or a warm, buttered biscuit are my go-to side dishes. Listen, I like to slather whatever I’m eating with my cornbread and eat it with it. For instance, serve cornbread with stews or with meat dishes so that the gravy may be soaked up. We’re starting with this sweet potato cornbread today.

Sweet Potato Cornbread

If you’re new around here, you should be aware of my affinity for all things sweet potato. My recipe for buttermilk cornbread is a great classic, but this sweet potato version is really heavenly! Unbeatable richness and taste intensity are added by the sweet potato flavor. People, it’s also luscious, really juicy, and soooo frickin’ amazing! Obsessed.com, I’m very happy to share it with you.

a sweet potato addict? These sp biscuits, this pound cake, these pancakes, these sp dumplings, this traditional pie, and these cinnamon buns are all to die for.

What You’ll Need For This Recipe

Cornmeal: I make the proper texture with fine yellow cornmeal. Feel free to use coarsely ground corn meal if you want.

Flour: I always use all-purpose flour while making cornbread. If necessary, you may easily substitute cake/pastry flour or gluten-free flour.

Brown sugar: I love this for some sweetness and because brown sugar goes well with any baked items made with sweet potatoes. Brown sugar that has been packed is nice, light or dark. Pure honey, maple syrup, or coconut/maple sugar are all excellent alternatives. Alaga/sorghum syrup (Southern cane syrups) is another option.

Baking powder + baking soda: Adding structure using leavening agents.

Salt: Aids in bringing all the tastes into harmony.

Spices: I add a touch of nutmeg and cinnamon to my sweet potato cornbread because I think they give it just the right amount of warmth and depth.

Eggs: For a solid foundation, most baked items need fresh eggs!

Buttermilk: Cornbread, in my opinion, requires buttermilk. This enhances taste and guarantees a seductive, moist, and soft crumb.

Sweet potatoes: When I bake using sweet potatoes, I always swear by using “garnet yams.” They have a deep, juicy orange core with a dark purple-red outside. Use any readily available sweet potato cornbread variety for this dish, though.

Butter: You guys, a cornbread recipe without butter is just disgusting.

What goes well with this cornbread made with sweet potatoes? This goes great with my beef chili, definitely these collard greens, warm smothered pork chops, my favorite braised short ribs, and either this hearty meatloaf or delectable gumbo.

How To Cook Sweet Potato Cornbread

To prepare this cornbread, you can boil sweet potatoes in one of three ways:

Boiling: I nearly usually use this approach. Many people believe that cooking sweet potatoes would result in soggy potatoes, however I’ve never experienced this. Bring water in a big saucepan to a boil. Next, add your sweet potatoes that have been peeled and cut into quarters. When they are fork tender, boil them. To ensure there is no water blocking problem, I fully drain the potatoes before adding them back to the saucepan and mashing them. Any moisture that remains in the pot will be cooked off or expelled by the residual heat.

Roasting: Wonderful but a little more time-consuming! Set the oven to 425 °F. Potatoes should be scrubbed and washed before being dried. After that, aerate them by poking them many times with a fork all over. The potatoes should be covered in a little oil. Put them on a foil-covered baking pan. They should be fork-tender after 35–45 minutes of baking. Slice the flesh open once it has cooled, then scoop it out.

Before putting potatoes in the microwave, wash, scrape, and pat them dry. Then, poke them several times with a fork to allow for ventilation. The sweet potato cornbread should be placed on a plate or paper towel that is microwave-safe. Microwave them for 5 minutes, then flip them over and microwave for an additional 5 minutes. Make sure they are fork tender by checking.

Keep in mind that bigger potatoes will require an additional minute of cooking. Take care not to overcook!

While any of the aforementioned cooking techniques will work, there is one additional item to keep in mind. Genuine sweet potato cornbread will still have their stringy fibers and other components. So, to get a wonderful, silky-smooth puree, I always suggest giving it a brief pulse in a food processor! Your cornbread will have the nicest texture as a result.

One decent-sized, medium-to-large sweet potato, in my experience, yields enough for one cup (mashed). That’s sufficient for the sweet potato flavor to delightfully permeate this cornbread, great. This cornbread recipe calls for cooked and mashed sweet potato cornbread, but canned sweet potato purée can be substituted.

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