Sweet Potato Cornbread
Peel, cube, and boil sweet potatoes until tender. Drain well, then mash.
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Combine dry ingredients: flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
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In a separate bowl, combine wet ingredients: sweet potato mash, sour cream, eggs, milk, oil.
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Whisk the wet ingredients until smooth.
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Stir the dry ingredients into the wet ingredients until it forms a batter.
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Pour the batter into a hot skillet and spread evenly.
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Bake at 425ºF for 22-25 minutes or until golden brown and puffed in the center.
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Cut into 8 pieces and serve!
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