I’m a fan of sneaking produce into any recipe possible. It amps up the flavor and provides extra nutrients. Cornbread is a staple recipe in my world, and adding sweet potato (plus browning the butter before cooking) makes this recipe extra special.
Brown Butter Sweet Potato Cornbread
Whisk together the sweet potato mash with the eggs, salt and sugar. Add the remaining ingredients and stir until just combined.
Add the butter to a cast iron skillet or 8″ cake pan and place in the oven. Cook, checking every couple of minutes for 5-7 minutes until the butter is beginning to brown.
Add the cornbread mixture to the hot pan and bake for 25-30 minutes, or until a skewer inserted in the middle of the cornbread comes out clean.
For a clean eating recipe to help you eat right in the new year, try this delicious soup, inspired by one of my favorite salads.
Carrot, Ginger and Miso Soup
Allow the soup to cool enough to blend with an immersion blender or in a standing blender with a steam vent until very smooth. Taste and adjust salt. Add the sesame oil and mirin or honey, and give the soup a final blend. (Return to the pot to reheat before serving, if needed.)