Homemade Sweet Potato Cornbread Recipe

Ingredients:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup sugar
• 2 eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 2 tablespoons honey
• 1/2 cup plus 1 tablespoon unsalted butter, melted and slightly cooled
• 1 cup sweet potato, mashed (about 1 large sweet potato)
• 1/2 tablespoon orange food coloring (optional)

Instructions:

1. Preheat your oven to 375 degrees F (190 degrees C). Place a 10-inch iron skillet in the oven and let it warm up for 5 minutes.
2. Peel the sweet potato and dice it into 3/4 inch cubes. Place the sweet potato cubes into a saucepan and cover them with lukewarm water. Bring to a boil and cook until tender, about 10 minutes.
3. Once the sweet potato is fork-tender, drain it and mash until smooth. Using an electric mixer is recommended. Allow the sweet potato mash to cool for at least 25 minutes.
4. In a large bowl, combine the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring (if using), and sugar. Mix until well combined.
5. Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal to the wet ingredients. Mix until just incorporated, being careful not to overmix.
6. Add 1 tablespoon of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula.
7. Bake for 28 minutes or until the center is completely set. Avoid overbaking to prevent dryness.
8. Allow the cornbread to cool for at least 10 minutes before slicing. Serve with softened butter and honey, if desired. Enjoy your delicious homemade sweet potato cornbread!