Sweetpotato Cornbread
Recipe developed by Chef and Co-Owner Stephanie Tyson of Sweet Potatoes in Winston-Salem, N.C.
Total Time20 minutes mins
Course: Breakfast, Side Dish
Cuisine: American, Southern Fare
Keyword: comfort food, cornbread, North Carolina, rustic, sweet potatoes, sweetpotatoes
Servings: 12
Calories: 177kcal
- 3/4 Cup all-purpose flour
- 1 1/4 Cups yellow cornmeal
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- 1/2 Cup sugar
- 1 1/4 Cup milk
- 2 Tablespoons oil
- 2 Eggs lightly beaten
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon nutmeg
- 1/2 Cup sweetpotatoes baked and mashed
Preheat oven to 450 degrees.
In a large bowl, sift loosely the dry ingredients.
In a separate bowl, combine eggs, oil and milk.
Add the sweetpotatoes and mix well.
Add the sweetpotato mixture to the dry ingredients and mix until combined being careful not to over mix.
Pour into a greased nine-inch-baking pan or spoon into 12 cup muffin tin.
Bake at 450 degrees for 20 minutes or until the cornbread is golden.
Nutrition Facts
Sweetpotato Cornbread
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1Piece | Calories: 177kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 325mg | Potassium: 125mg | Fiber: 2g | Sugar: 10g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg | Net Carbohydrates: 27g