Sunday, March 13, 2016

Sweet Potato Cornbread [VIDEO]

I was on spring break all last week, and I was able to try out a couple of different recipes that I've wanted to make for a long time. My mom saw this recipe on facebook, and it was actually really really easy to make. Being my first official youtube video, these food videos will be a series of recipes that I'll be trying out on camera for the first time, and you'll get to see if they turned out or not. 
My mom absolutely loved the cornbread, but commented that more sweet potato should be added next time. With the leftovers, these tasted AMAZING if warmed in the microwave for a couple of seconds and topped with some butter + cinnamon. I hope you enjoy the video, and I highly recommend you try this out! I absolutely loved filming and editing this video and definitely plan on making more. 
The original recipe can be found here.

- 1 cup mashed sweet potato (I would add a bit more than this)
- 2 eggs
- 1 cup + 2 1/2 tablespoons yellow corn meal (I love Bob's Red Mill)
- 3/4 cup buttermilk
- 1/2 cup flour
- 1/4 sugar (I used raw cane sugar)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 cup butter chilled + diced 
1. Preheat oven to 375 F and grease a 9 inch diameter pan/skillet
2. Cook and mash sweet potato. I used one medium potato, and that was enough for over 1 cup mashed. To cook potato, pierce holes all around the potato to let the steam out, and microwave each side for 3 minutes. Let cool for 5 minutes. To peel the skin off easily, make scores with a knife and just use your hands!
3. Whisk the potato, buttermilk, and eggs together. 
4. Combine cornmeal, sugar, flour, salt, baking soda, baking powder, and ginger. There are three options to combine: a pastry cutter, your hands, or food processor. (The pastry cutter takes the longest but still worked for me)
5. Mix the wet and dry ingredients and pour into prepared pan. Bake for 30 minutes until the top is golden brown and enjoy!

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