June 15, 2021 by Amethyst Ganaway
This sweet potato cornbread is perfect for any celebration or as a side for a weeknight meal. Baking them in muffin tins makes for an easily portable snack, but this recipe can also be adapted to fit into a cast iron skillet or cake pan. The sweet potato acts as a natural sweetener for the cornbread, and plays perfectly with the nutty fonio flour (which also makes this recipe gluten free).
To make vegan: substitute plant-based eggs and milk.
- 1 tablespoon neutral flavored oil or cooking spray
- 1 cup cornmeal
- 1 cup Yolélé Fonio Flour OR cooked and cooled original Fonio
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 2 cups milk of your choice
- ⅓ cup melted and cooled butter
- 2 large eggs, beaten
- 1 cup mashed or puréeed sweet potatoes
- 01 .
Preheat oven to 375° F. Coat an oven safe muffin pan or dish with cooking spray or oil and set aside.
- 02 .
In a large bowl, mix all of the dry ingredients together until well incorporated.
- 03 .
With a rubber spatula or whisk, add the wet ingredients into the dry, mixing to remove any large clumps. Fold in the sweet potato until evenly incorporated. The batter should be thick, but fluffy and light and not stiff.
- 04 .
Evenly distribute the batter throughout the muffin tin cups, filling the cups ¾ full. Bake for about 30 minutes, or until the centers are set and a toothpick inserted comes out clean. Let cool for 5 minutes and serve with a pat of butter.