Stephanie L. Tyson’s Sweet Potato Cornbread

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.

I made this in an effort to use up some ingredients threatening to go off. A sweet potato half the size recommended is plenty, and wasting the rest makes no sense. I subbed buttermilk for regular, but made the recipe as written otherwise. I think they'll be quite good for Sunday Brunch.

Or add it to lentil soup instead of regular potatoes. That's what I did and it was great.

Thank you! I was wondering how this would turn out (baking chemistry-wise) if I reduced or eliminated the sugar. I wasn't looking to substitute for the sugar, just make it less sweet--I like pretty much everything to be much less sweet than how they're usually made.

Agree with the waste of sweet potato so I just put all the s/p puree in with the moist ingredients. Used 2 tbsp maple syrup instead of sugar and cut back the milk by a quarter cup. They turned out great and the colour from the sweet potato was gorgeous.

I made this in a loaf pan because I didn’t have a muffin tin. Baked it at 400 degrees for about 35 minutes and it turned out great.

I agree, why not use a smaller potato instead of wasting 1/2 of one? I made the recipe even healthier by adding a 1/2 cup of chopped pecans which give it a little more substance if you are having the cornbread for breakfast.

I recommend using all spice in place of all the other recommended spices. It doesn't override the taste of the cornbread and is a nice touch, and everyone I've made cornbread for using sweet potatoes has loved it.

Experiment enough, and you can make sweet potato/corn bread fritters - like pancakes but served with fruit and a light whipped cream or syrup for any meal or a snack. I make sure to have at least 3 large sweet potatoes when I make these, my entire family gathers to eat.

why does it say to get a 1lb potato and then throw most of it away???

These were nice and not too sweet - not sure about the cinnamon and nutmeg - might leave these out next time to get more of the sweet potato flavor. It is also much easier to peepl sweet potatoes after cooking - the skin falls right off ...