SWEET POTATO CORNBREAD.

sweet potato cornbread. image

Provided by @MakeItYours

Number Of Ingredients 11

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recommended equipment: 10-inch seasoned cast iron skillet and an electric hand mixer
2 medium, 4 to 6 ounce sweet potatoes (makes about 1 1/4 cups mashed sweet potato)
1 teaspoon canola or vegetable oil, for preheating the cast iron skillet
1 cup old-fashioned stone ground cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup granulated sugar
2 eggs, room temperature
1/4 cup butter, melted
1 cup buttermilk, low-fat or full fat

Steps:

Step 1 roast the sweet potatoes. preheat the oven to 400º F. individually wrap sweet potatoes in aluminum foil and roast on a baking tray for about 45 minutes to an hour, until you can stick a knife through the potatoes easily-set aside to cool. Step 2 preheat the cast iron skillet. spread oil in cast iron skillet and preheat in the oven while you prepare the cornbread. Step 3 make the cornbread batter. in a mixing bowl, combine cornmeal, flour, baking powder, salt-set aside. in a separate large mixing bowl, using an electric hand mixer or a whisk, mix together sugar and eggs. mix in melted butter and buttermilk into the sugar/egg mixture. Step 4 add in the baked sweet potatoes. using your hands, peel skin off of sweet potatoes-the skin should nearly fall off the sweet potatoes. using a fork, mash in a separate bowl until mostly smooth-some small chunks are okay. mix mashed sweet potatoes into the egg/buttermilk batter-be careful not to over mix. if using a hand mixer, mix on low speed. once the sweet potatoes are fully combined, slowly incorporate the dry ingredients into the sweet potato mixture. pour the cornbread batter into the preheated cast iron skillet and bake for about 20-25 minutes until a knife comes out clean. serve warm with butter.