- The Prep: Preheat your oven to 200°C (400°F). Place your 10-inch cast iron skillet inside while it heats.
- The Dry Mix: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
- The Wet Mix: In a separate bowl, whisk the eggs, Greek yogurt, milk, and mashed sweet potato until smooth. Stir in the 6 tbsp of melted butter.
- The Combine: Fold the wet ingredients into the dry. Mix until just combined—overmixing will “regulate” the gluten too much and make it tough!
- The Sizzle: Carefully remove the hot skillet from the oven. Drop in the 1 tbsp of butter and swirl to coat. Pour the batter in; it should sizzle for a classy look.
- The Bake: Bake for 35–40 minutes. It’s ready when a toothpick comes out clean and the edges are chef’s kiss golden brown.
- The Set: Let it cool completely. The crumb sets as it reaches room temperature, becoming soooo good and moist.
Serving and Storage: The Honey Glaze
How to Serve
Serve in thick wedges! This is soooo good when slathered with the **Honey Butter**. For a classy look, drizzle a little extra honey over the top and add a pinch of flaky sea salt.
Storage Tips
Because of the sweet potato and yogurt, this bread stays chef’s kiss fresh for 3 days. Store in the fridge and reheat in the microwave for 20 seconds or a 175°C oven for 5 minutes to restore that weeknight rescue warmth.
Tips: The Potato Regulation
Ensure your sweet potato is mashed very fine or even passed through a ricer. Large chunks can “regulate” the bake unevenly, but a smooth purée ensures every bite has that soooo good, consistent moisture and classy look orange color.
Variations: Flipping the Skillet
- The Spicy Sweet: Add a finely diced jalapeño to the batter for a soooo good heat that pairs with the honey.
- The Smoky Note: Add 1/2 tsp of smoked paprika to the dry ingredients for a chef’s kiss barbecue vibe.
- The Pecan Crunch: Sprinkle 1/2 cup of chopped pecans on top before baking for a classy look southern flair.
Conclusion: The Ultimate Comfort Side
Sweet Potato Skillet Cornbread is proof that a few extra steps make a soooo good difference. It’s a weeknight rescue that delivers a classy look and a chef’s kiss texture that beats any box mix. Once you taste it with that honey butter, you’ll never go back to plain cornbread again. Enjoy the crumb!
Frequently Asked Questions
Can I use canned sweet potato?
Yes, just make sure it’s the “solid pack” canned yam/sweet potato and not the ones in syrup. Drain it well to follow the “regulations” for moisture!
What if I don’t have a cast iron skillet?
You can use a 9×9 baking pan. It won’t have the same soooo good crusty bottom, but the flavor will still be chef’s kiss.
Is this a dessert or a side?
It sits right in the middle! It’s soooo good with savory chili, but it has a classy look that works for breakfast or tea time too.
