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Sweet Potato Cornbread

A sweet and savory snack or side, this Sweet Potato Cornbread will easily become a staple this holiday season. This fall dish has the earthiness of cornmeal mixed with the sweetness of sweet potato for a moist and delicious loaf. #sweetpotato #cornbread #healthy

5 from 2 reviews

A sweet and savory snack or side, this Sweet Potato Cornbread will easily become a staple this holiday season. This fall dish has the earthiness of cornmeal mixed with the sweetness of sweet potato for a moist and delicious loaf. 

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour (or gluten-free flour)
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup roasted mashed sweet potato (from 1 medium-large potato)
  • 2 large eggs
  • 1/4 cup unsweetened almond milk or regular milk
  • 1/3 cup ghee, melted
  • 2 tablespoons maple syrup (omit for a more savory loaf)
  • Optional spices: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice for a sweeter loaf

Instructions

  1. Combine the dry ingredients in a large mixing bowl (including spices if using) and whisk to incorporate.
  2. Combine wet ingredients in another bowl and whisk to combine.
  3. Add the wet mixture into the dry and gently stir to combine.
  4. Pour into a loaf tin and bake at 350F for 55-65 minutes.
  5. Alternatively, bake in a 9×9 pan for 35 min.
  6. Let cool for 20 minutes before removing from pan and cutting.
  7. Will keep for 2-3 days on counter or longer in refrigerator.