Ingredients
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3 medium sweet potatoes, peeled and boiled
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1 cup fine yellow cornmeal
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1 cup all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp salt
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½ cup white sugar
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¼ cup brown sugar
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2 large eggs
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1 cup buttermilk
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½ cup melted butter (plus extra for greasing)
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2 tbsp honey (for finishing)
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1–2 jalapeños, finely chopped (seeded if milder heat preferred)
Instructions
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Preheat Oven: Set your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter.
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Boil & Mash Sweet Potatoes: Boil sweet potatoes in salted water until fork-tender. Drain and mash.
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Mix Dry Ingredients: In a bowl, combine cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Mix Wet Ingredients: In a large mixing bowl or stand mixer, combine mashed sweet potatoes, white and brown sugar, eggs, melted butter, and buttermilk.
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Combine & Fold: Gradually add dry mix to wet ingredients. Gently fold in chopped jalapeños.
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Bake: Pour batter into prepared dish and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
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Finish: While warm, brush the top with a honey-butter glaze. Let cool slightly, then slice and serve.
Notes
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For a gluten-free option, substitute flour with a 1-to-1 gluten-free blend.
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Want more kick? Add a pinch of cayenne or leave in jalapeño seeds.
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This recipe freezes well — perfect for meal prepping!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: Southern American