Sweet Potato Cornbread

Name: Sweet Potato Cornbread
Yield: Serves 10 to 12
Cuisine: US & Canada, Southern, American
Ingredients: 1 1/2 pounds (680 grams), sweet potatoes, unpeeled; 1/2 cup, whole milk; 8 tablespoons, unsalted butter, melted, plus 1 tablespoon unsalted butter; 4 , large eggs; 1 1/2 cups (7 1/2 ounces; 213 grams), yellow cornmeal; 1/2 cup (2 1/2 ounces; 71 grams), all-purpose flour; 1/4 cup packed (1 3/4 ounce; 50 grams), brown sugar; 1 tablespoon, baking powder; 1/2 teaspoon, baking soda; 1 3/4 teaspoons, salt

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Appears in Cook's Country August/September 2015

Desserts or Baked Goods

Adding sweet potatoes to crumbly cornbread isn’t a new idea, but it sure is a good one.

SERVES10 to 12

TIME1 hour, plus 1 hour cooling

WHY THIS RECIPE WORKS

Microwaving the sweet potatoes speeds up the cooking process and intensifies the sweetness of the potatoes. A combination of cornmeal and flour keeps the cornbread light, and brown sugar complements the caramel notes of the sweet potatoes.

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