Sweet Potato Cornbread With Cinnamon Honey Butter Food

SWEET POTATO CORNBREAD WITH CINNAMON HONEY BUTTER

Steps:

• Preheat the oven to 425°F degrees. Take 2 tablespoons of butter and rub in a cast iron skillet or 9 x 13 baking pan. In a bowl mix cornmeal, flour, baking soda, baking powder, salt, and 1 cup sugar together.
• In a bowl mix the sweet potato, butter, and remaining sugar with a hand mixer for 30 seconds. Stir in eggs and buttermilk. Make a well in the center of the cornmeal mixture, pour sweet potato mix in, and stir together until smooth. Pour batter into the greased pan, and bake for 45 minutes, remove from oven and let cool for 20 minutes before eating.
• While cornbread is in the oven make cinnamon honey butter: Add butter, honey, cinnamon and salt in a food processor blitz on high for 30 seconds, until butter is smooth and cinnamon is evenly blended. You can also mix with a hand mixer for 1 minute. Serve with hot cornbread.

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• Preheat oven to 375 degrees F.
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

SWEET POTATO CORNBREAD

Steps:

• Preheat the oven to 400°F. Then line a 9×9 inch square baking pan with parchment paper or generously coat the pan with baking spray. Note: you can also use a large (at least 10-12 inches) cast iron skillet or a 12-cup muffin pan with cupcake liners. Then set aside.
• In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Whisk thoroughly to fully combine and set aside.
• In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato/puree together until fully combined. Then pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined.
• Lastly, pour in the melted butter and fold it within the batter until combined. Empty the batter into the prepared baking dish and use an offset spatula to smooth out the top, if necessary.
• Bake the cornbread for 35-40 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Allow the cornbread to cool down for 10 minutes before cutting into.
• Slice the cornbread into wedges and serve immediately with extra pats of butter, drizzled honey or alaga/sorghum syrup, if desired. Enjoy!

SWEET POTATO CORNBREAD

Steps:

• Preheat oven to 375°F. Butter the bottom and sides of a 10 inch skillet or similar. Set aside.
• In a medium size mixing bowl, use a whisk to sift together cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
• In a separate bowl, whisk together mashed sweet potato, milk, sour cream and eggs. Mix well, then whisk in melted butter. Once combined, add wet to dry ingredients, mixing until fully moistened.
• Pour evenly into skillet, Sprinkle top with turbinado sugar.
• Bake for 40-45 minutes just until a toothpick inserted into the center comes back clean.
• Serve with butter, drizzled with maple syrup or honey.

SWEET POTATO CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

BAKED SWEET POTATOES WITH CINNAMON BUTTER

Steps:

• Heat oven to 400.
• Have your child smoosh together the first 5 ingredients in a bowl till blended. Chill 10 minutes. Turn onto waxed paper and using paper as a aid, roll the butter into logsize of nickel. Wrap tightly in new piece and refrigerate 1 hour or longer.
• Scrub the potatoes and prick the skin all over with a fork. Bake on oven rack 45-60 minutes, until they're soft and easily piecred through the center with a paring knife.
• Serve each potato with 2 coin size slices of butter.

CINNAMON CORNBREAD

Steps:

• Heat oven to 450°F In an 8 or 9 inch cast iron skillet, melt butter. (I do not have a skillet so used a 9 inch round baking stone). Tilt pan to coat the bottom and then pour the remaining butter into a glass measure.
• In a medium bowl, stir together the cornmeal mix, flour, sugar and cinnamon.
• Add eggs and milk and stir until just blended. Then stir in remaining butter.
• Using a rubber spatula, scrape the batter into the skillet and smooth the top.
• Bake until golden and springy to the touch in the center, about 15 minutes.
• Let cool in pan for 10 minutes before cutting and serving.