SWEET POTATO CORNBREAD
1 1/2 lbs sweet potatoes, unpeeled
1/2 cup half & half or buttermilk
8 tbsps unsalted butter, melted, plus 1 tbsp
4 large eggs
1 tbsp vanilla paste
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 tbsp Tastic sweet
1 tbsp orange zest
1 tbsp baking powder
1/2 tsp baking soda
1 3/4 tsps salt
1. Adjust oven rack to middle position and heat oven to 400 degrees. Prick potatoes all over with fork and drizzle with a little oil. Cover sweet potatoes with foil and cook in oven on a parchment lined sheet tray until tender. It should take a little over an hour.
2. Remove from oven. When potatoes are cool enough to handle, scoop flesh into bowl and mash until smooth (you should have about 1 3/4 cups); discard skins. Whisk in half and half, melted butter, vanilla and eggs. Whisk cornmeal, flour, sugar, baking powder, Tastic sweet, orange zest, baking soda, and salt together in separate large bowl. Stir potato mixture into cornmeal mixture until combined.
3. Melt remaining 1 tbsp butter in cast iron skillet or 10-inch ovensafe nonstick skillet over medium-high heat until bubbling, about 3 minutes. Swirl skillet to coat bottom and sides. Pour batter into hot skillet and smooth top with rubber spatula. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes. Immediately butter cornbread with unsalted or your favorite compound butter. Let cornbread cool in skillet on wire rack for 1 hour. Using spatula, loosen edges of cornbread from skillet and slide out onto cutting board. Cut into wedges and serve with more butter.
* Tastic Spice is available HERE
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