Sweet Potato Cornbread

A breadbasket is a necessity on any Thanksgiving table. If not for those warm, fluffy rolls, what else would you use to sop up the last gravy, cranberry sauce and stuffing remnants?

This year, pass a unique flavor around the table with this savory sweet potato cornbread. The pecans add a wonderful crunch, not to mention the sweet potato colors the batter a lovely orange, which makes for a stunning presentation.

Serve warm with a slab of butter and a drizzle of honey. Enjoy!

Sweet Potato Cornbread

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Serves: Makes one 9-inch bread

Ingredients

• 1 cup flour
• ¾ cup cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup chopped pecans
• 2 eggs, beaten
• ⅓ cup brown sugar
• ¼ cup olive oil
• 2 cups cooked and mashed sweet potato or yams
• 2 tablespoons unsalted butter

Instructions

1. Heat the oven to 350 degrees. In a medium bowl, mix together the flour, cornmeal, baking powder, baking soda, salt and about half the pecans. In a large bowl, mix together the eggs, brown sugar and olive  oil. Add the cooked sweet potatoes to the egg-sugar mixture and stir to blend well. I like to leave a few lumps intact. Add the dry ingredients to the sweet potato mixture and stir until blended.
2. Heat 2 tablespoons of butter in a frying pan. Once the butter stops foaming, scrape into the 9-inch pie pan and then spoon the sweet potato batter on top. Sprinkle the remaining pecans over the top and put the pan in the oven.
3. Bake the cornbread until it pulls away from the edges of the pan and a knife inserted in the center comes out clean, about 35 to 45 minutes. Let cool, then serve with butter and honey.

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