Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups mashed)
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup brown sugar
- 1 cup whole milk
- 2 large eggs
- 1/4 cup melted butter (or oil for dairy-free)
- 1 teaspoon salt
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8-inch square baking pan.
- Peel and cube the sweet potatoes, boil until tender (about 15 minutes), then drain and mash until smooth.
- In a bowl, whisk together the cornmeal, flour, baking powder, brown sugar, salt, and optional cinnamon until well combined.
- In another bowl, mix the mashed sweet potatoes with milk, eggs, and melted butter until creamy.
- Gently fold the wet ingredients into the dry mixture until just combined; lumpy batter is fine.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
Notes
- For added flavor, consider mixing in spices like nutmeg or jalapeños for a subtle heat.
- Store leftovers in an airtight container at room temperature for up to three days. Reheat slices in the oven at 350°F for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 200
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg