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Sweet Potato Cornbread

Thanksgiving leftover sweet potatoes turned into cornbread. The microwave trick saves an hour of roasting time and nobody knows the difference.
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Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes

Ingredients

  • 2 pounds sweet potatoes unpeeled
  • 1/2 cup whole milk
  • 1 stick unsalted butter melted
  • 4 large eggs
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 3 tbsp packed light brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 teaspoons sea salt

Instructions

  • Pierce sweet potatoes and microwave 10-15 minutes until tender, turning every 5 minutes.
  • Split potatoes to release steam, cool slightly, then scoop out flesh and mash (need 1 3/4 cups).
  • Whisk milk, melted butter and eggs in large bowl.
  • Mix cornmeal, flour, brown sugar, baking powder, baking soda and salt in separate bowl.
  • Stir mashed sweet potato into wet ingredients, then fold in dry ingredients just until combined.
  • Heat oven to 425F.
  • Melt 1 tbsp butter in 10-inch cast iron skillet until bubbling, coat sides.
  • Pour batter into skillet, spread evenly.
  • Bake 25-30 minutes until golden and toothpick comes out clean.
  • Cool in skillet on wire rack 1 hour.
  • Loosen edges, flip onto cutting board and slice into wedges.