As much as I love my original Sweet Potato Cornbread recipe, I love this savory Hatch Chile Sweet Potato Cornbread even more.
I love Hatch chile season because the grocery stores in New Orleans roast the fresh peppers just outside the front doors of the store, leaving the most deliciously smoky pepper aroma in the air. It’s really irresistible. They sell the peppers already roasted, but at only $0.69/lb. for fresh peppers, I decided to just roast my own in the oven using the oven’s broiler. If you don’t have Hatch chiles available in your area, you can substitute two 4oz. cans of diced green chiles to get a similar effect in this cornbread.
The original Sweet Potato Cornbread recipe is fairly sweet, so for this chile version I reduced the sugar by half, skipped the sweet spices, and added some green onions. The finished cornbread is so good that I’ve been eating a slice for every meal. It goes really well with fried eggs in the morning!
…Also, I can’t help thinking how good cheddar cheese would be with this. Either sprinkled on top or mixed into the batter. Mmmm cheeeeese.
Hatch Chile Sweet Potato Cornbread
Hatch Chile Sweet Potato Cornbread
Hatch Chile Sweet Potato Cornbread boasts the subtle sweetness of sweet potatoes paired with the smoky flavor of roasted Hatch chiles.
- 1/2 lb. fresh Hatch chiles (about 3 peppers) $0.34
- 1 sweet potato (3/4 to 1 lb.) $0.97
- 1.5 cups yellow cornmeal $0.36
- 1 cup all-purpose flour $0.13
- 1/4 cup sugar $0.20
- 1 Tbsp baking powder $0.12
- 1 tsp salt $0.05
- 2 large eggs $0.54
- 1/2 cup sour cream $0.58
- 3/4 cup milk $0.23
- 3 Tbsp cooking oil, divided* $0.06
- 2-3 green onions, sliced $0.17
Line a baking sheet with foil. Pour 1 Tbsp cooking oil into a small dish, dip your fingers into the oil, then rub the outside of the Hatch chiles with oil until they're evenly coated. Save the rest of the 1 Tbsp of oil to coat the skillet.
Place the peppers on the baking sheet. Adjust your oven rack so that the top of the peppers will be about 6 inches from the broiler, turn the broiler on to high, and place the peppers in the oven. Broil the peppers, turning them occasionally, until they are blackened on all sides (10-15 minutes).
Once the peppers have charred on the outside, remove them from the oven and place an upside down bowl over the peppers to trap the steam. Let them cool under the bowl for about 10 minutes. Once cool enough to touch, peel back the skin of the peppers, cut off the stem, open the peppers lengthwise, and scrape out the seeds. Chop the remaining roasted pepper flesh and set aside.
While the peppers are roasting, peel the sweet potato and cut it into 1/2 inch cubes. Place the cubes in a small pot, cover with water, place a lid on top, and bring the water to a boil over high heat. Let the sweet potatoes boil until very tender (about 7 minutes). Drain the potatoes then mash until mostly smooth. Set the mashed sweet potatoes aside.
Coat the inside of a 10-inch cast iron skillet with the leftover oil from coating the peppers. Place the skillet in the oven and preheat to 425ºF.
While the oven and skillet are preheating, stir together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together 1.5 cups of the mashed sweet potato, eggs, sour cream, milk, and 2 Tbsp of cooking oil until smooth.
Pour the bowl of wet ingredients into the bowl of dry ingredients, then stir just until combined and no dry flour remains on the bottom of the bowl. Add the chopped green chiles and sliced green onions, then gently fold until they're incorporated into the batter.
Carefully take the preheated skillet out of the oven and pour in the cornbread batter. Smooth the top of the batter, then return the skillet to the oven. Bake the cornbread for 22-26 minutes, or until the top is golden brown and cracked around the edges. Slice the cornbread into eight pieces and serve.
*Use any neutral flavored, high heat cooking oil, like canola, vegetable, peanut, safflower, etc. 1 Tbsp of the oil will be used to coat the peppers and the skillet, the other 2 Tbsp will be used for the cornbread batter.
Step by Step Photos
To roast the fresh Hatch chiles in your oven, line a baking sheet with foil. Pour 1 Tbsp cooking oil into a small dish, dip your fingers into the dish, then rub the oil over the surface of the peppers (save the rest of the oil to coat the skillet). Adjust your oven rack so that the peppers will be about 6 inches from the broiler, turn the broiler on to high, then place the peppers in the oven. Broil the peppers, turning them occasionally, until they’re blacked on all sides. Total broiling time depends on your broiler, but probably about 10-15 minutes. Keep a close eye on them. Once out of the oven, cover them with an upside down bowl to trap the steam. This helps the skin separate from the pepper. After about ten minutes and peel off the skins.
Cut off the stem ends of the peppers, open the peppers lengthwise, and then scrape out the seeds. Finally, chop the chiles. If you don’t want to roast them yourself, you can use two 4oz. cans of diced green chiles in their place.
While the chiles are roasting, you can begin to prepare the sweet potato. Use one 3/4 to 1 lb. sweet potato. Peel the potato and cut it into 1/2 inch cubes.
Place the cubed sweet potatoes in a small pot, cover with water, and place a lid on top. Bring the pot up to a boil over high heat. Boil the potatoes until they are VERY tender (about 7 minutes), then drain.
Mash the sweet potatoes until they’re fairly smooth and set them aside.
Use the remainder of the 1 Tbsp cooking oil in the dish (from the peppers) to coat a 10-inch cast iron skillet. Place the skillet in the oven and preheat to 425ºF.
While the oven and skillet are heating, stir together 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 Tbsp baking powder, and 1 tsp salt in a large bowl. Make sure they’re very well combined.
In a separate bowl, whisk together 1.5 cups of the mashed sweet potato (it’s okay if you have slightly less as it can be hard to estimate how much you’ll get out of the original potato), 2 large eggs, 1/2 cup sour cream, 3/4 cup milk, and the remaining 2 Tbsp cooking oil. Whisk these ingredients together until they’re fairly smooth. There will likely be a few small clumps due to the sweet potato.
Pour the whisked wet ingredients into the bowl with the dry ingredients. Stir them together just until they are combined and no dry flour remains in the bottom of the bowl. Do not over stir.
Add the diced Hatch chiles and 2-3 sliced green onions. Fold the chiles and onions into the batter.
Carefully take the preheated skillet out of the oven, pour in the cornbread batter, and smooth out the top. Return the skillet to the oven and bake for 22-26 minutes, or until the top is golden brown and cracked around the edges.
Like this. OMG. A little butter on top doesn’t hurt…
Slice the Hatch Chile Sweet Potato Cornbread into eight pieces and serve.
That slice had NO chance at survival.