Stephanie L. Tyson’s Sweet Potato Cornbread
Updated June 8, 2020
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons/30 milliliters vegetable oil, plus more for the muffin tin
- 1large sweet potato (about 1 pound), peeled and cut into large chunks
- 2large eggs, lightly beaten
- 1¼cups/300 milliliters milk
- ¾cup/94 grams all-purpose flour
- 1¼cup/213 grams finely ground yellow cornmeal
- 1tablespoon/14 grams baking powder
- 1teaspoon/6 grams salt
- ½cup/100 grams sugar
- ½teaspoon/1 gram ground cinnamon
- ½teaspoon/1 gram ground nutmeg
Nutritional analysis per serving (12 servings)
200 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 4 grams protein; 255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
- Step 2
Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out ½ cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
- Step 3
Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.
Private Notes
Comments
You will get a deeper sweet potato flavor if you bake the sweet potato instead of boiling it. Don't throw out the remaining potato, eat it for dinner, puree and add to the batter of most any baked goods, or add it to your dog or cat's dinner to add fiber and vitamins to their diet.
I actually forgot to add the sugar. So at the last minute, when the batter was in the muffin tin, I sprinkled turbinado sugar crystals on top of each muffin and set them in the oven to bake. They came out great — delicious. No need for the recipe’s dose of sugar in the batter at all!
I made a few healthy changes. I substituted Featherweight baking powder which has no sodium. I used Truvia Baking Blend to reduce added sugar by a quarter the regular amount, and I used stone ground yellow cornmeal course ground to add more fiber and nutrition. I also used muffin pans with pumpkin top designs at the bottom and they came out beautiful and delicious. 12 pieces had 170 calories, 4 g fat 6 grams sugar (only 2 g added sugar), 4 g protein, 3 g fiber, and only 40 mg of sodium.
Discard the remaining potato?? I just peeled and chopped up two potatoes to equal “about 1 pound”. Why on earth does she specify 1 pound if you only need half a cup?
Discard any remaining potato!? I just peeled and chopped and cooked 2 potatoes, to get “about 1 pound”. What on earth does she say 1 lb for, if you only need a half cup?
Followed the recipe exactly for my first attempt at these. 1) You don’t need a 1LB potato. A small will yield 1/2c, but sweet potato flavor is so mild, try adding more. 2) Cornbread flavor was too mild. Up the ratio of cornmeal to flour. 3) Sweetness is just right - maybe try maple syrup instead next time. 4) 1tsp spice is enough to give just a nuance, which I liked. 5) 20 mins @420 yielded slightly burnt, dry muffins. Lower temp or check at 15 mins.