Ingredients:

  • 1 medium sweet potato (about 12 oz/340g), peeled and cubed
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1/2 cup (1 stick) unsalted butter (113g), softened
  • 1/4 cup honey (85g)
  • 1/4 teaspoon ground cinnamon (1.5g)
  • Pinch of salt (optional, to taste)
  • 1 cup all-purpose flour (125g)
  • 1 cup yellow cornmeal (160g), preferably stone-ground
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon baking powder (14g)
  • 1/2 teaspoon baking soda (2.5g)
  • 1/2 teaspoon salt (3g)
  • 1 large egg (50g), lightly beaten
  • 1 cup buttermilk (240 ml)
  • 1/4 cup vegetable oil (60ml)
  • 1/2 cup cooked, mashed roasted sweet potato (113g)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potato with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and slightly caramelized (about 20-25 minutes). Let cool slightly, then mash half for the cornbread and leave the rest to the side.
  2. In a mixing bowl, cream together softened butter, honey, cinnamon, and salt until light and fluffy. Set aside Honey Butter.
  3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, combine the egg, buttermilk, and vegetable oil.
  5. Add the mashed roasted sweet potato to the wet ingredients.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  7. Preheat the oven to 375°F (190°C) with the cast iron skillet (or baking pan) inside. Carefully remove the hot skillet and pour the cornbread batter into it. Dollop generous spoonfuls of honey butter evenly over the batter. Then dollop the remaining roast potato onto the honey butter, ensuring an even coverage of sweet potato and honey butter for optimal enjoyment.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean (or with a few moist crumbs). The cornbread should be golden brown.
  9. Let cool in the skillet (or pan) for a few minutes before slicing and serving warm.