Sweet Potato Cornbread

Get ready to level up your cornbread game with our Sweet Potato Cornbread recipe. We're talking next-level flavor, moist perfection, and a touch of sweet potato magic!.

Boil the chunks of sweet potatoes, drain them, and mash them with a potato masher. Preheat the oven to 375 degrees F and preheat a 10 inch cast iron skillet.

In a large mixing bowl, add the eggs, brown sugar, milk, sour cream, melted butter, and vanilla extract. Mix well.

Add the cornmeal, all purpose flour, baking powder, cinnamon, and salt to the large bowl. Mix until just combined. Do not overmix.

Fold in the sweet potato to the cornbread batter. Remove the cast iron skillet from the oven. Add 1 tablespoon of butter to the cast iron skillet and then pour the batter into the skillet.

Bake for 20-25 minutes or until the edges look crisp, the top is slightly rounded, and a toothpick is inserted and comes out clean.

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