Wednesday, January 16, 2013

Roasted Sweet Potato and Spice Cornbread

Roasted Sweet Potato and Spice Cornbread recipe by Barefeet In The KitchenThis past week, I had an overabundance of sweet potatoes in the kitchen. I typically buy them 5-10 pounds at a time. This time, not only did I buy a 10 lb bag, but then I forgot that I bought that bag and bought a second 10 pound bag a few days later. So, we had a sweet potato hash for breakfast, simply mashed sweet potatoes with our dinner a couple of nights and I still had a good 10-15 pounds of potatoes in the basket.

I've had sweet potato breads on my mind for a while now; thanks to my friend, Sue and her sweet potato biscuits last year. So, this was the perfect chance to try that out. I wanted something similar to a hearty cornbread, but still very moist like a muffin. These came out exactly like I'd hoped. This is not a sweet muffin, this is a bread barely sweetened with a touch of honey. If you prefer it a bit sweeter, top it with butter and a drizzle of honey. I enjoyed mine with just a smear of butter on top.

This recipe can be baked in a 9x13 pan, a full size (10") cast iron skillet or 18-24 muffin cups (depending on size). I found that the muffin cups rose very little, while still turning out light and fluffy.

Roasted Sweet Potato and Spice Cornbread - Gluten Free or Not
recipe very loosely adapted from See Girl Cook via Simply Scratch
Yield: 12 - 24 servings
(printable recipe)

3 medium sweet potatoes, roasted, peeled and mashed, about 1 1/4 cups worth
4 eggs
1 1/2 cups buttermilk (this substitute works as well)
1/2 cup honey
1/2 cup light flavored olive oil
1 1/4 cups cornmeal
3/4 cup oat flour (additional cornmeal may be substituted for the oat flour)
2/3 cup brown rice flour *
1/3 cup tapioca starch *
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
* if a gluten free recipe is not necessary, substitute 1 cup of AP flour for the items marked with an *

Preheat the oven to 375 degrees. Wash and pierce the sweet potatoes with a fork. Set them on a baking sheet and then roast in the oven for 45 - 60 minutes. When they are tender, remove from the oven and let rest until cool enough to handle. Cut them open and remove the peel. Place the sweet potatoes in a large mixing bowl and mash them with a potato masher. Add the eggs, milk, honey and oil to the potatoes and whisk to combine.

In a separate bowl, combine all the dry ingredients. Add the dry ingredients to the wet ingredients and stir to combine. Generously grease the baking pan of your choice and pour the cornbread mixture into it. Bake until the top of the bread is barely browning around the edges and an inserted toothpick comes out clean.

For the muffins, this was about 15 minutes. For the skillet or a 9x13 pan, it should take between 30-45 minutes. Remove from the oven and transfer the muffins to a wire rack to cool. Allow the cornbread to cool in the pan, if you make a full size version instead of muffins. Serve warm or allow the cornbread to cool before slicing. Enjoy!

Roasted Sweet Potato and Spice Cornbread recipe by Barefeet In The Kitchen



ONE YEAR AGO TODAY: Taco Soup - Made by My Boys

12 comments:

  1. Never made cornbread - really must give it a go.

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    1. Lol, you've never made cornbread & yet your username is Magnolia Verandah? (sorry, too funny). Let me just say...you don't know what you're missing! In our neck o'the woods, a meal is not complete without cornbread:)

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  2. Mary - You're too young to be having those senior moments :-). Sounds good and I would have never thought of putting sweet potatoes in cornbread.

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  3. Genius!! I can't wait until you drop some of that bread off at my house :)
    Seriously, though, I just made cornbread over the weekend... I wish I had had this recipe..... I'm with Big Dude, I would have never thought to use sweet potatoes in cornbread!

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  4. Time for a pot of chili with those beautiful muffins around. Too many sweet potatoes - what are you going to do? Enjoy!

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  5. If I had only had some of this last night to go with my soup, I would have been in heaven! I love how it looks all puffed up in the skillet, just beautiful.

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  6. That's really creative! I would have never thought to add sweet potatoes to cornbread. I LOVE cornbread, so I'm going to have to try this recipe. :)

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  7. Hi there. Food on Friday: Corn on Carole's Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

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  8. Love this!! I have extra sweet potatoes kicking around this week too, this looks like a perfect use for them :)

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  9. What do you mean by full size cast iron skillet? An 8? A 10? Something else? Thanks.

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    1. I'll correct the recipe to note a 10" cast iron skillet. Thanks for catching that. The skillet in the photo is a small 6" one that I used, in addition to making muffins with the rest of the batter.

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  10. The recipe looks great! Have you ever made the muffins and frozen them? It seems that it would be just as yummy...

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