Adding sweetpotatoes to cornbread is a delicious—and healthy—twist on the familiar. And it couldn’t be easier—just shred and stir them in. Besides boosting fiber and nutrients, sweetpotatoes help keep cornbread moist and tender. All in all, a great recipe for holidays and every day.

Sweet Sweetpotato Cornbread

Serves 8 to 10

Ingredients:

1 1/2 cups fine- or medium-grind yellow cornmeal

1 1/4 cups all-purpose flour

3/4 cup sugar

1 tablespoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups shredded orange- or yellow/white-fleshed sweetpotatoes, or a combination

1 1/2 cups milk

1/3 cup sour cream

1 large egg

1 tablespoon unsalted butter

Instructions:

Preheat the oven to 425°F.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in the sweetpotatoes. Whisk in the milk, sour cream, and egg and set aside.
Heat a 9- to 10-inch ovenproof skillet (ideally cast iron) over medium-high for 1 minute. Add the butter, swirling to coat the bottom and sides of the skillet. Once the butter is melted, add the cornmeal mixture, transfer the skillet to the oven, and bake until the cornbread is golden brown on top and a tester comes out clean, 20 to 25 minutes.
Transfer to a rack to cool for 10 minutes before slicing and serving.

Browse more recipes: Appetizers, Beverages, Breakfast, Dessert, Main Dishes, Salads, Side Dishes