Sweet Potato & Red Pepper Cornbread

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READY IN: 40mins
Recipe by Art's Protege

Serve with soup, chili, baked beans or barbecued ribs

Ingredients Nutrition

Directions

  1. Scrub sweet potato and trim off ends, pierce with fork and microwave on high for 6-8 minutes Let cool and remove skin and mash with fork until smooth.
  2. Measure 1 cup of mashed sweet potato and place in bowl. Whisk in milk, eggs and oil until smooth.
  3. In a large bowl mix dry ingredients. Stir in sweet potato mixture and red pepper until just combined.
  4. Spread batter in greased or parchment-lined loaf pan or 12 greased muffin cups.
  5. Bake in 400 deg oven for 18-24 mins or until toothpick inserted into centre comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely.

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