Appetizers / Snacks
Sweet Potato Cornbread with Sorghum Butter
From the lovely color to the fall flair, this bread is a showstopper.
Ingredients
Instructions
Preheat oven to 425°. Line a baking sheet with foil. Place sweet potatoes in a single layer on prepared pan. Bake until tender and easily pierced with a fork, 45 to 55 minutes. Remove from pan, and carefully halve potatoes lengthwise. Place cut side up, and let cool enough to handle. Peel potatoes, and mash until almost smooth. Leave oven on. Place 2 tablespoons room temperature butter in a 10-inch cast- iron skillet, and place skillet in oven. Whisk together cornmeal, flour, brown sugar, baking powder, 1 teaspoon salt, pie spice, and baking soda in a large bowl. Whisk together 1 cup mashed sweet potato, buttermilk, melted butter, and eggs in a medium bowl until well combined. Stir potato mixture into cornmeal mixture until combined. Remove hot skillet from oven carefully; spread batter into skillet. 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. Whisk together sorghum syrup, remaining ½ cup room temperature butter, and remaining ½ teaspoon salt in another medium bowl until well combined and smooth. Serve with cornbread.