sweet potato corn bread (ARF) and spinach pizza

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recipe: sweet potato corn bread; link to spinach pizza recipe

ARF/5-A-Day Tuesday* – sweet potato cornbread, spinach pizza

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sweet potato cornbread The other day as I was leafing through various blogs, I was really intrigued by Sher’s (What did you Eat?) sweet potato cornbread and decided I had to make it.

And I’m really glad I did. It’s everything she said it was. It’s light, fluffy, a little on the sweet side but not cloyingly so. The only thing I’d change for next time is to use only 4 green chilies and omit the cinnamon and allspice. The spices were very nice but I found them to be a little too reminiscent of pumpkin pie.

Being incapable of following a recipe exactly (among other things, I decided to add some green chilies) here is what I did:

Sweet Potato Cornbread
based on Sher’s recipe for Sweet Potato Cornbread

  • 1 sweet potato (approx 450 g)
  • 1 Tbsp granulated sugar
  • 6 green chilies (Thai)
  • 1 c boiling water
  • 3 Tbsp melted unsalted butter
  • ¼ c plain yoghurt
  • 2 large eggs, room temperature, lightly beaten
  • 1 Tbsp + 2 tsp buttermilk powder
  • pinch cinnamon
  • pinch allspice
  • 1 tsp salt
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ¾ c unbleached all-purpose flour
  • ¼ c wholewheat flour
  • 1 c yellow corn meal


  1. Scrub sweet potato. Cut ends off or slash in a couple of places. Bake at 350F for about 30 minutes til tender. Let cool.
  2. While the sweet potato is baking, coarsely chop green chilies and put them into a small bowl. Add sugar and stir to blend. Cover and set aside on the counter.
  3. When the sweet potato is cooled, peel the skin off. Discard skin into the compost bin. Using a hand blender, whip the sweet potato until it is smooth.
  4. Pour boiling water into a bowl. Add butter and stir til the butter is melted.
  5. Turn oven to 400F and line a 9×9 inch square baking pan with parchment paper.
  6. Stir yoghurt, sweet potatoes, chillies and eggs into the butter mixture.
  7. Sift and mix dry ingredients into another bowl.
  8. Add dry ingredients to wet ingredients and stir just enough to combine.
  9. Pour batter into parchment covered pan.
  10. Bake at 400F until the bread pulls away from the sides of the pan and a cake tester poked into the center of the bread comes out cleanly: about 30 minutes. Cool bread on a rack. Remove from paper and cut into squares.

Please note that if you do not have buttermilk powder, substitute 1 c buttermilk for the boiling water and buttermilk powder. And melt the butter in a conventional manner….

We served the cornbread with roasted chicken (rubbed with old bay seasoning) and dilled green beans. Delicious!! Thank you, Sher! (Here is Sher’s recipe for sweet potato cornbread and here is our usual more grainy cornbread recipe.)

spinach pizza

Earlier I murmured that I had a little difficulty measuring the flour. What did I do with that extra flour? I made pizza dough.

click on pizza image to see larger view

flour spinach pizza

And last night we feasted on spinach pizza.

Waste not; want not!!

The cinnamon and allspice in the sweet potato cornbread has made us think that we may need to make a sweet potato pie. I bet it would be fabulous.


* What’s ARF/5-A-Day Tuesday?
To help her in her effort to eat healthily, Cate (Things you Need to Know) came up with the idea for food bloggers to make something that includes an ARF (Antioxidant Rich Food), fruit, veggie or any combination of the three to be posted on her site on Tuesdays.

Read this week’s ARF/5-A-Day roundup here


This entry was posted in baking, bread - yeasted & unyeasted, bread recipe, crossblogging, food & drink, main course, posts with recipes, side, various other events, vegetarian on by .

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