Sweet Potato Cornbread Recipe | Epicurious

This sweet potato cornbread recipe comes together quickly. After just 12 minutes in the microwave—though it also works with a leftover baked sweet potato (or even canned sweet potato purée)—the tubers emerge soft and steamy, ready to be mashed by hand and whisked into the wet ingredients. If you have trouble finding buttermilk, combine milk or water with plain yogurt or sour cream to give the cornbread its signature tang and tender crumb. The baked cornbread makes for a comforting breakfast or hearty side dish, but it was developed to be transformed into this Sweet Potato Cornbread Stuffing With Greens and Bacon, so do as you please.

Much like regular cornbread, you can take this recipe in a savory or sweet direction: Top it with melted butter and maple syrup or honey, or add minced chives and serve it with hot sauce or alongside a warming bowl of white chicken chili. Customize the flavors by swapping the ginger for ground cinnamon or other warm spices, or add a pinch of cayenne to the dry ingredients for a fiery kick—or trade the white sugar for brown sugar for even cozier fall vibes. You could also make cornbread muffins by swapping the baking dish for a muffin pan (start checking for doneness at about 20 minutes).