Sweet Potato Cornbread

INGREDIENTS

• 1 tbsp vegetable shortening (for greasing the skillet)
• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp coarse kosher salt
• 1/2 tsp ground cinnamon (optional, but highly recommended)
• 1/2 tsp ground allspice
• 1 1/4 cups cooked and mashed sweet potatoes (about 1 medium sweet potato)
• 2 large eggs
• 1/2 cup plain yogurt or sour cream
• 1 cup buttermilk
• 2 tbsp butter, melted
• 1/2 cup dark brown sugar

DIRECTIONS

1. First up, preheat your oven to 375°F (190°C). Get your cast iron skillet ready by greasing it generously with vegetable shortening or a little vegetable oil. This will give you that beautiful golden crust when the cornbread bakes.
2. In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and allspice. Make sure everything is blended well so the spices are evenly distributed. Set this bowl aside.
3. In a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand mixer), add the cooked and mashed sweet potatoes, eggs, yogurt (or sour cream), brown sugar, and melted butter. Mix on medium speed until everything is fully combined and smooth.
4. Now, it’s time to bring the dry and wet ingredients together. Gradually add the dry ingredients to the sweet potato mixture, alternating with the buttermilk. Start with a portion of the dry ingredients, mix briefly, then add some buttermilk. Repeat until everything is incorporated. Be careful not to overmix—just a few lumps are okay, and it’ll keep the cornbread tender.
5. Pour the batter into the prepared cast iron skillet, spreading it out evenly. Pop it into the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the top is golden and a toothpick inserted into the center comes out clean.
6. Allow the cornbread to cool slightly in the skillet, just enough to set up but still warm and delicious. Slice, serve, and watch it disappear!

15 VARIATIONS

Sweet Potato Cornbread is versatile, and you can customize it to fit any occasion. 

1. Cheesy Sweet Potato Cornbread: Stir in 1/2 cup of sharp cheddar cheese for a savory touch.
2. Honey-Butter Glaze: Brush the top with a honey-butter mixture right out of the oven.
3. Spicy Jalapeño: Add 1/4 cup of finely chopped jalapeños for some heat.
4. Bacon Crumble: Top with crispy bacon bits for a smoky flavor.
5. Maple Syrup Twist: Replace brown sugar with pure maple syrup for a unique flavor.
6. Pecan-Studded: Fold in chopped pecans for some nutty crunch.
7. Apple Cinnamon: Add finely chopped apples and a pinch of extra cinnamon for an autumn vibe.
8. Pumpkin Spice: Substitute 1/4 cup of sweet potato with pumpkin puree and add pumpkin spice.
9. Savory Herbs: Mix in some chopped rosemary or thyme for a herbed flavor.
10. Corn Kernels: Add 1/2 cup of corn kernels to the batter for extra texture.
11. Chili-Style: Stir in some chili powder or smoked paprika for a bold taste.
12. Crumbled Sausage: Brown sausage and add it to the mix for a hearty cornbread.
13. Sweet Potato Skillet Cakes: Pour batter in small rounds on a greased griddle for a pancake-style cornbread.
14. Cranberry Cornbread: Add dried cranberries for a festive twist.
15. Chocolate Chip: Fold in dark chocolate chips to turn it into a dessert cornbread!