Ingredients:

  • 1 medium sweet potato (about 300g), peeled and cubed
  • 1 tablespoon water
  • 1 cup (125g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, preferably stone-ground
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder (12g)
  • 1/2 teaspoon baking soda (2.5g)
  • 1/2 teaspoon salt (3g)
  • 1 large egg (50g), lightly beaten
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil, plus more for greasing the pan
  • 1/2 cup (120ml) sweet potato puree

Instructions:

  1. Microwave sweet potato and water in a microwave-safe bowl until fork-tender. Mash until smooth. Set aside to cool slightly.
  2. Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan with vegetable oil.
  3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together egg, buttermilk, vegetable oil, and sweet potato puree until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay!
  6. Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean, or with a few moist crumbs clinging to it. The top should be golden brown.
  7. Let the cornbread cool in the pan for 10 minutes before cutting into squares and serving.