Spiced Sweet Potato Cornbread with Honey Lime Butter

Ingredients

• •1 medium sweet potato, peeled and cubed
• •1 cup all-purpose flour
• •1 cup cornmeal
• •1/4 cup granulated sugar
• •2 tsp baking powder
• •1/2 tsp baking soda
• •1 tsp ground cinnamon
• •1/2 tsp ground nutmeg
• •1/4 tsp ground cloves
• •1/2 tsp salt
• •1/4 cup unsalted butter, melted and cooled
• •1 cup buttermilk
• •2 large eggs
• •1/4 cup honey
• •For the honey lime butter:
• •1/4 cup unsalted butter, softened
• •2 tbsp honey
• •1 tsp lime zest
• •1 tsp lime juice

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish or line it with parchment paper.

2. 2

   Place the cubed sweet potato in a medium saucepan and cover with water. Bring to a boil and cook until the sweet potato is tender, about 10-12 minutes. Drain and mash until smooth. Set aside to cool slightly.

3. 3

   In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

4. 4

   In a separate bowl, combine the mashed sweet potato, melted butter, buttermilk, eggs, and honey. Whisk until smooth and well combined.

5. 5

   Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix, as this can make the cornbread dense.

6. 6

   Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   While the cornbread is baking, prepare the honey lime butter. In a small bowl, mix the softened butter, honey, lime zest, and lime juice until well blended. Set aside.

8. 8

   Once the cornbread is done, remove it from the oven and let it cool in the pan for about 10 minutes. Slice and serve warm with the honey lime butter spread on top.