Best Sweet Potato Corn Bread Recipes

SWEET POTATO CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON

Steps:

• Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
• Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
• Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

SWEET POTATO CORN BREAD

Steps:

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

SWEET POTATO VEGAN CORN BREAD

Steps:

• Directions 1. Preheat oven to 425°F and butter 8-inch-square baking dish. 2.Bake sweet potato in oven till done. the cool. 3. Mash the sweet potato with flax seed, butter and maple syrup set aside. 4. In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt until well-combined. 5. Fold the wet ingredients into dry ingredients and gently fold in the mashed sweet potato to create the batter. 6. Put the batter into the prepared baking pan and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. 7. Cool on a wire rack for 10 minutes.

SWEET POTATO CORN BREAD (COOKS COUNTRY) RECIPE

Steps:

• INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 425 degrees. Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surfaces are slightly wet, 10 to 15 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. 2. When potatoes are cool enough to handle, scoop flesh into bowl and mash until smooth (you should have about 1 3/4 cups); discard skins. Whisk in milk, melted butter, and eggs. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in separate large bowl. Stir sweet potato mixture into cornmeal mixture until combined. 3. Melt remaining 1 tablespoon butter in 10-inch ovensafe nonstick skillet over medium-high heat until bubbling, about 3 minutes. Swirl butter to coat bottom and sides. Pour batter into hot skillet and smooth top with rubber spatula. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes. Let cornbread cool in skillet on wire rack for 1 hour. Loosen edges of cornbread from skillet with spatula and slide out onto cutting board. Cut into wedges and serve.

SWEET POTATO CORN BREAD

Steps:

• Bring sweet potatoes, peeled and cut into chunks (about 2 or 3 medium potatoes) to a boil, covered with water, in a medium saucepan. Reduce the heat to low and simmer for about 20 minutes, until tender.
• Drain thoroughly and press through a strainer into a bowl and set aside to cool slightly.
• Preheat oven to 425 degrees.
• Sift together the cornmeal, flour, baking powder, salt, baking soda, pepper, and nutmeg.
• Add the egg and buttermilk to the sweet potato puree and mix until well blended.
• In a 8 or 9 - inch ovenproof skillet, heat the butter until just sizzling - about 2 minutes. Swirl the butter in the pan to coat it well. Pour any excess butter into the sweet potato mixture.
• Quickly add the cornmeal mixture to the sweet potato mixture and stir until blended and pour the batter into the skillet.
• Bake for 20 or 30 minutes, until lightly golden and the corn bread has pulled away from the sides of the pan. Remove from the oven and cut into wedges.
• Serve hot!