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Sweet Potato Cornbread
Pam
This Sweet Potato Cornbread has just a touch of sweetness and a light cinnamon twist. Perfect with all of your fall and winter favorites, or anytime of year.
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Ingredients
3
cups
self-rising cornmeal mix
3
Tablespoons
brown sugar
½
teaspoon
cinnamon
3
eggs
1-½
cups
mashed sweet potatoes
(about 2 medium)
⅔
cup
buttermilk
¼
cup
melted butter
Instructions
Heat greased10 inch cast iron skillet for 5 minutes in oven which has been preheated to 425 degrees.
Stir all ingredients in bowl just until well blended and put in heated skillet.
Bake for 22-25 minutes or until lightly brown and done in center.
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