About the Recipe
Sweet potato and sage cornbread is a delightful and moist variation of a Southern classic. It harmonizes the natural earthiness and sweetness of mashed sweet potatoes with the warm, aromatic notes of fresh sage. This autumnal flavor profile makes it a popular side dish, especially for holiday meals like Thanksgiving. It pairs well with savory dishes such as chili, stews, roasted meats, or can be used as a base for stuffing and dressing.
Sweet potato and sage create an autumnal flavor that’ll complement any dish on your Thanksgiving menu.
Ingredients
3 medium 1 pound sweet potatoes, scrubbed well and pricked all over with a fork
2 tablespoons canola oil
2 cups plain yellow cornmeal
¼ cup white rice flour
⅛ cup brown rice flour
1 ½ tablespoons tapioca starch
¼ cup plus ½ tablespoon potato starch
1 tablespoon baking powder
1 tablespoon minced fresh sage
2 teaspoons kosher salt
¼ teaspoon baking soda
1 ½ cups buttermilk
½ cup unsalted butter, melted
2 large eggs
Fresh sage leaves
Preparation
Preheat oven to 400 degrees Fahrenheit.
Prick 3 sweet potatoes all over. Cook for 1 hour. Carefully halve potatoes lengthwise, and let cool enough to handle, cut side up. Peel potatoes, and mash pulp until smooth.
Preheat oven to 425 degrees Fahrenheit . 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.
Notes