Heart Healthy from WakeMed Heart Center

Sweet Potato Cornbread

April 12, 2018 |

Recipe courtesy of Chef Stephanie Tyson.
as seen on episode “Sweet Potatoes“, Season 7

Flavor, NC | Sweet Potato Cornbread

  • ¾ c. all-purpose flour
  • 1 ¼ c. yellow cornmeal
  • 1 tbs. baking powder
  • 1 tsp. salt
  • ½ c. sugar
  • 1 ¼ c. milk
  • 2 tbs. oil
  • 2 eggs lightly beaten
  • ½ tsp. each cinnamon and nutmeg
  • ½ c. mashed sweet potatoes


In a large bowl sift loosely the dry ingredients. In a separate bowl combine eggs, oil, milk. Add the sweet potatoes and mix well. Add the sweet potato mixture to the dry ingredients and mix until combined being careful not to over mix. Pour into a greased 9 inch baking pan or spoon into. 12 c. muffin tin. Bake at 450 degrees for 20 minutes until cornbread is golden.

There is nothing better than cornbread and greens-except sweet potato cornbread and greens. It is also the base of great stuffing (or dressing).


Category: Recipes

Comments (1)

Trackback URL | Comments RSS Feed

  1. Artie Nicholson Collins says:

    I have enjoyed lunch at Sweet Potatoes in Winston. I was happy to see how the cornbread and stuffing were made with sweet potatoes!

Please visit our generous underwriters.:
NC Farm FreshNorth Carolina Pork Council