Honey Sweet Potato Cornbread Recipe

Add the cubed sweet potatoes to a medium pot of water. Bring to a boil and cook the sweet potatoes until tender, about 10 minutes. Drain and set aside.

Preheat the oven to 400 F. Grease the bottom and sides of a 10-inch cast iron skillet with cooking oil or melted butter. Place the skillet in the oven to heat while you make the batter.

Add the drained sweet potatoes to a large bowl. Mash until they are smooth.

Add the honey, maple syrup, eggs, milk, and sour cream to the bowl with the sweet potatoes and mix until well combined.

In a separate large bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and cayenne pepper.

Add the dry ingredients to the bowl with the sweet potatoes and mix until just combined.

Carefully remove the hot skillet from the oven and spread the batter evenly into the skillet.

Bake in the preheated oven for 20-25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

Equipment Needed

Spice Level: