Sweet Potato Cornbread

Name: Sweet Potato Cornbread
Cuisine: US & Canada, Southern, American
Ingredients: 1 1/2 pounds (680 grams), sweet potatoes, unpeeled; 1/2 cup, whole milk; 8 tablespoons, unsalted butter, melted, plus 1 tablespoon unsalted butter; 4 , large eggs; 1 1/2 cups (7 1/2 ounces/213 grams), yellow cornmeal; 1/2 cup (2 1/2 ounces/71 grams), all-purpose flour; 1/4 cup packed (1 3/4 ounce/50 grams), brown sugar; 1 tablespoon, baking powder; 1/2 teaspoon, baking soda; 1 3/4 teaspoons, salt

Desserts or Baked Goods
US & Canada
Southern
American
Fruits & Vegetables
Potatoes
Breads
Holiday
Thanksgiving

By Christie Morrison ･ Appears in Cook's Country August/September 2015

Adding sweet potatoes to crumbly cornbread isn’t a new idea, but it sure is a good one.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 10 to 12

TIME 1 hour, plus 1 hour cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

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