Complete your Thanksgiving dinner with a side of this very best sweet potato cornbread, served with an indulgent cinnamon-maple butter.
Sweet potatoes Cornmeal Flour Sugar Baking soda Salt Eggs Buttermilk Butter Maple syrup Cinnamon
Place a 10-inch cast-iron skillet in a cold oven and heat to 400 degrees F. Meanwhile, stir together the cornmeal, flour, sugar, baking soda and salt. These are the dry ingredients.
1
In a separate bowl, whisk together the eggs, reserved mashed sweet potatoes, buttermilk and melted butter until it's smooth. These are the wet ingredients.
2
Stir the dry ingredients into the wet ingredients just until combined. Do not overmix. The batter will be a bit lumpy.
3
Remove the skillet from the oven. Add butter and allow it to melt. Pour in the batter. Bake until a toothpick comes out clean.
4
When you need a fall side dish the whole family will love, serve this homemade sweet potato cornbread and watch everyone devour every delicious bite.
I cheated and used a cup of leftover mashed sweet potato but it came out delicious! I love sweet potatoes in baked goods, it adds flavor, gorgeous color, and great texture!