The BEST sweet potato cornbread recipe

find the full recipe here: https://thereisfoodathome.com/recipes/sweet-potato-cornbread/

If there’s one thing I love, it’s cornbread with a twist, and this Sweet Potato Cornbread is everything. With just the right amount of sweetness and that warm, cozy flavor from cinnamon and nutmeg, it’s a game-changer.

Welcome back to small batch, small portion holiday dishes because we all don’t have big families. It’s super moist with just the right amount of sweetness. Too good. Add all of your dry ingredients to a mixing bowl and stir them together. I like to smooth out any clumps from the brown sugar by hand. To another bowl, mix together the wet ingredients. I baked sweet potato for this, but you can also use cans. Gradually mix together the wet and dry ingredients. And tell me why I almost forgot the butter. Let the batter rest for about 10 minutes. Then add to a 1 and 1/2q baking dish. Bake in a preheated oven for 30 minutes. Let cool a bit, then top with a honey butter mixture. Remove from the pan and cut into equal pieces. And as always, the full recipe is on my blog with notes. And when you dip it into that pot liquor with the collar greens, that’s how you eat it.