Prep 30 mins
Cook 2 hrs
This is similar to the other Sweet Potato Cornbread recipe that is posted. The cooking method differs and this makes two loaves. The cooking time includes the time to bake the sweet potatoes as well as the time to bake the cornbread. Leftover baked sweet potatoes would be fine for this. I think toasted, chopped pecans would be a nice addition to this.
- 2 large sweet potatoes
- 1 1⁄3 cups white wheat flour
- 2⁄3 cup cornmeal
- 3⁄4 cup brown sugar
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1 1⁄2 cups well shaken buttermilk
- 3⁄4 cup unsalted butter, melted
- 3 large eggs
- 1⁄2 cup dried cranberries, coarsely chopped
- Preheat oven to 375 degrees. Bake sweet potatoes for 1 to 1 1/2 hours, or until tender. Let cool, peel and mash.
- Grease and flour two 8 x 4 x 3 inch metal loaf pans, knocking off any excess flour. Preheat oven to 375 degrees.
- In a large bowl, stir together flour, cornmeal, brown sugar, baking powder, baking soda and salt.
- Whisk together the buttermilk, melted butter and eggs and add to flour mixture. Stir until just combined. Stir in the chopped cranberries.
- Divide the batter between the pans, smoothing the tops and let stand for 10 minutes. Bake at 375 until the tops are pale golden, the sides pull slightly away from the pan and a tester inserted in the center of a loaf comes out clean, about 35 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the loaves from the pans and cool completely on the rack.