Ingredients:

  • 1 medium sweet potato (about 12 oz / 340g), peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1 cup all-purpose flour (120g)
  • 1 cup yellow cornmeal (150g), preferably stone-ground
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon baking powder (15 ml)
  • 1/2 teaspoon baking soda (2.5 ml)
  • 1/2 teaspoon ground cinnamon (1.25g)
  • 1/4 teaspoon ground nutmeg (0.6g)
  • 1/2 teaspoon salt (3g)
  • 1 cup buttermilk (240 ml)
  • 1/4 cup unsalted butter (57g), melted and cooled slightly
  • 1 large egg (50g), lightly beaten
  • 1 cup mashed roasted sweet potato (225g)

Instructions:

  1. Roast the Sweet Potato: Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
  2. Mash the Sweet Potato: Let the roasted sweet potato cool slightly, then mash until smooth. Measure out 1 cup for the cornbread.
  3. Preheat Oven & Prep Pan: Preheat oven to 375°F (190°C). Grease an 8x8 inch baking pan or line with parchment paper.
  4. Combine Dry Ingredients: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, melted butter, egg, and mashed sweet potato.
  6. Combine Wet & Dry: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  7. Pour into Pan & Bake: Pour the batter into the prepared baking pan and spread evenly.
  8. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it. The top should be golden brown.
  9. Cool: Let the cornbread cool in the pan for at least 10 minutes before slicing and serving.