eat live travel

sweet potato cornbread.

sweet potato cornbread.

2 medium sweet potatoes (5 to 8 ounces each)
1 tablespoon canola or vegetable oil
1 cup medium grind corn meal
1 cup all-purpose flour (gluten-free all-purpose flour works too)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
2 eggs
1/4 butter, melted
1 cup buttermilk


preheat oven to 425 degrees. boil sweet potatoes for about 10-15 minutes, until completely soft. once cool, peel skin off using hands, cut potatoes into large chunks, and set aside. preheat cast iron pan in oven for about 5-7 minutes.


in a large mixing bowl, combine corn meal, flour, baking powder, salt. in a separate mixing bowl, combine sugar and eggs with an electric mixer. add butter and sweet potatoes, continue mixing. slowly add in buttermilk.


once wet ingredients are fully combined, slowly pour sweet potato mixture into the large bowl of dry ingredients and continue mixing with electric mixer. pour batter into skillet and bake for about 20-25 minutes

recipe adjustments.

if you don’t have buttermilk, whole milk will do the trick.

gluten free? simple. swap out the regular all-purpose flour for gluten free flour.

no cast- iron? a regular glass baking dish (like a loaf pan or two) works well too.

a quick lesson on sweet potatoes.

sweet potatoes are not yams and yams are not sweet potatoes. although your local market may use them interchangeably. yams have a flesh that is starchy and not sweet and are much more difficult to get ahold of in the US than sweet potatoes.

garnet potatoes: these are what I used for this cornbread. they are sweet and have a pumpkin-like flavor.

beauregard sweet potatoes: the sweetest of the three and perfect for pies and dessert.

jewel sweet potatoes: slightly sweet with a more earthy flavor.