Sweet potato cornbread for the holidays

How to Make Sweet Potato Cornbread

Step 1: Prepare the Sweet Potatoes

Before you get started on the cornbread batter, you’ll need to prepare the sweet potatoes.

1. Cook the Sweet Potato: Peel and dice the sweet potato into chunks. Boil the sweet potato in a pot of water for about 10-15 minutes, or until soft and easily pierced with a fork.
2. Mash the Sweet Potato: Drain the sweet potatoes and mash them until smooth. You should have about 1 cup of mashed sweet potato. Set this aside to cool slightly before incorporating it into the batter.

Step 2: Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or an 8-inch round cake pan. You can also use a cast-iron skillet for an extra crispy crust.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using). Make sure all the dry ingredients are evenly distributed.

Step 4: Combine Wet Ingredients

In a separate bowl, beat the eggs until light and fluffy. Add the mashed sweet potato, milk, melted butter, and vanilla extract (if using). Mix until all the wet ingredients are well combined.

Step 5: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense cornbread. If you’d like to add nuts or cheese, fold them in at this point.

Step 6: Bake the Cornbread

Pour the batter into the prepared baking dish or skillet. Smooth the top with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Once baked, remove the cornbread from the oven and allow it to cool for about 10 minutes before slicing. This will give it time to set and make it easier to cut. Serve warm with a dollop of butter or a drizzle of honey, if desired.

Serving Suggestions

Sweet potato cornbread pairs wonderfully with a variety of holiday dishes. Here are some ideas to complement your cornbread:

• Serve it with roasted meats: Sweet potato cornbread is a perfect side dish to serve alongside roasted turkey, ham, or chicken.
• Pair it with greens: The slight sweetness of the cornbread balances beautifully with savory greens like collard greens, kale, or spinach.
• Add a drizzle of honey: For extra sweetness, serve the cornbread with a drizzle of honey or maple syrup.
• Top it with a dollop of sour cream or whipped cream: For a unique twist, serve slices of cornbread topped with a spoonful of sour cream or whipped cream, especially if you’re enjoying it as a dessert.

Tips for the Perfect Sweet Potato Cornbread

• Use fresh sweet potatoes: Freshly cooked sweet potatoes yield a creamier texture, which helps make the cornbread extra moist. If you’re short on time, you can microwave the sweet potato until soft or use canned sweet potato puree.
• Don’t overmix the batter: Overmixing can lead to tough cornbread. Stir the ingredients until just combined for a light, fluffy texture.
• Customize the flavor: You can add a pinch of nutmeg, a sprinkle of cayenne pepper, or even some chopped fresh rosemary to tailor the flavor to your preferences.
• Make it ahead: This cornbread can be made a day or two in advance and reheated in the oven when you’re ready to serve it.

Conclusion

Sweet Potato Cornbread is the ultimate holiday side dish that’s perfect for celebrating with family and friends. The natural sweetness and richness of sweet potatoes combine seamlessly with the light, fluffy texture of cornbread, making it a standout addition to any holiday spread. Whether you’re serving it alongside your main dishes or enjoying it as a treat all on its own, this cornbread is sure to become a beloved holiday tradition.

So, why not give your cornbread a sweet, seasonal twist this holiday season? Whip up this Sweet Potato Cornbread, and watch it disappear from the table in no time!