Sweet potato and sage create an autumnal flavor that’ll complement any dish on your Thanksgiving menu.
Sweet Potato and Sage Cornbread
Makes 1 (10-inch) loaf
- 1 pound sweet potatoes, scrubbed well and pricked all over with a fork
- 2 tablespoons canola oil
- 2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon minced fresh sage
- 2 teaspoons kosher salt
- ¼ teaspoon baking soda
- 1½ cups whole buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- Fresh sage leaves (optional)
- Microwave sweet potatoes on high until tender, 12 to 15 minutes, turning potatoes halfway through cook time. Carefully halve potatoes lengthwise, and let cool enough to handle, cut side up. Peel potatoes, and mash pulp until smooth.
- Preheat oven to 425°. Add oil to a 10-inch cast-iron skillet. Place skillet in oven while oven heats.
- In a large bowl, whisk together cornmeal, flour, baking powder, minced sage, salt, and baking soda. In a medium bowl, whisk together 1 cup mashed sweet potato, buttermilk, melted butter, and eggs until well combined. Stir potato mixture into cornmeal mixture until combined.
- Carefully remove hot skillet from oven. Carefully spread batter into skillet. Lightly press whole sage leaves into batter, if desired.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 5 minutes; serve hot.