Simple Sweet Potato Cornbread

Sweet Potato Cornbread: Recently I have started cooking sweet potatoes in the microwave oven using the baked potato option and it gives me perfectly cooked sweet potato in the right consistency each and every time.

Earlier I used to cook sweet potatoes in my pressure cooker and many a time it got very mushy because apparently I had been cooking it for too much time.

I then end up using the mashed sweet potato either to make pancakes, waffles, bread, etc.

This time around I stumbled upon this sweet potato cornbread recipe and set out to try it because I don't have a cornbread recipe in the blog although I do have a vegan corn muffin recipe.

The original recipe had used one egg and some butter but I substituted it with yogurt and oil. I also used whole wheat pastry flour instead of all-purpose flour.

Step-by-Step Instructions

Here are the step-by-step images on how to make delicious simple sweet potato cornbread from scratch.

1. Preheat oven to 375F/190C for about 15 minutes.

2. In a large mixing bowl stir together the dry ingredients.

3. To this add all the ingredients listed under wet ingredients and beat/whisk until smooth.

4. Grease a 9x13 inch pan with non-stick cooking spray or line it with parchment paper/aluminum foil.

5. Pour the batter into a 9×13 baking dish or cast-iron skillet.

6. Bake for 25-30 minutes or until the center has set.

7. The sweet potato cornbread is ready to serve.

Recipe

Sweet Potato Cornbread Recipe

Madhuram

Mildly sweet, this sweet potato cornbread will be the perfect accompaniment for a hot bean chili on a cold fall or winter evening! Easy to bake and this can be made with sweet potato puree as well if you have leftovers after Thanksgiving!

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Prep Time 20 minutes mins

Cook Time 27 minutes mins

Cooling Time 5 minutes mins

Total Time 52 minutes mins

Course Breads

Cuisine American

Servings 24 Pieces

Calories 107 kcal

Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

DRY INGREDIENTS:

• ▢ 1 and ¼ cup cornmeal
• ▢ 1 cup whole wheat pastry flour
• ▢ 3 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¾ teaspoon salt

WET INGREDIENTS:

• ▢ 1 cup sweet potato mashed
• ▢ 1 cup whole milk
• ▢ ⅓ cup sunflower oil
• ▢ ½ cup plain yogurt whole
• ▢ ½ cup brown sugar
• ▢ 1 teaspoon vanilla

Instructions

• Preheat oven to 375F/190C for about 15 minutes. Grease a 9x13 inch pan with non-stick cooking spray or line it with parchment paper/aluminum foil.
• In a large mixing bowl stir together the "dry ingredients".
• To this add all the ingredients listed under "wet ingredients" and beat/whisk until smooth.
• Pour the batter into a 9×13 baking dish or cast-iron skillet. Bake for 25-30 minutes or until the center has set. Mine was done around 27 minutes.

My Notes

Pumpkin puree, cooked, and mashed squash is also a good substitute for the mashed sweet potato in this recipe.

Taste & Texture

The taste and texture were pretty much like the usual cornbread. I didn't taste the sweet potato.

Nutrition

Serving: 1 Cornbread Square | Calories: 107kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 91mg | Fiber: 1g | Sugar: 5g | Vitamin A: 803IU | Vitamin C: 0.1mg | Vitamin D: 0.1µg | Calcium: 54mg | Iron: 1mg

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