Sweet potato corn bread

Name: Sweet potato corn bread
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6
Cuisine: En
Ingredients: 2 sweet potatoes, about 1 lb total weight; 1 cup fine-grind yellow cornmeal; 1 cup unbleached all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1teaspoon salt; pinch of ground allspice; pinch of ground cinnamon; 1 1/4 cups buttermilk; 2 large eggs, lightly beaten; 3 tablespoons unsalted butter, melted

Other

Very Easy

1 h 20 m

Preparation

Preparation25 min

Cook time55 min

Bring a saucepan three-fourths full of water to a boil over high heat, add the sweet potatoes, and cook until tender, 15-20 minutes. Remove from the heat and drain thoroughly.
Transfer to a food processor and pulse until slightly fluffy. Scrape into a bowl and let cool to room temperature.
Preheat the oven to 400F. Grease a 9-inch square baking pan.
In a small bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, salt, allspice, and cinnamon. Stir well.
Add the buttermilk, eggs, and melted butter to the sweet potatoes and mix well. Then add the dry ingredients and stir just until combined, taking care not to overmix. The batter should be slightly lumpy. Pour into the prepared pan.
Bake until the top is golden brown and the bread pulls away from the pan sides, 30-35 minutes. Place the pan on a rack to cool slightly or completely. Cut into squares to serve.

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Excellent !!! Very good Good so so Not good

4.29/5, 7 votes 2 comments

anonymous

12/04/2014

This recipe is extremely easy to understand and I believe it will turn out perfectly. I love the addition of cinnamon and allspice. I am always on the lookout for good sweet potato recipes, and love cornbread, so I will be making this very soon!