My family loves to go to Hilton Head Island, South Carolina for vacation. We have been going there since I was a child, and of course have our list of favorite restaurants that we *have* to hit each trip. Last year, we tried out a new place called The Sea Shack, a small hole-in-the wall kind of place that consistently has lines running out the door because of their excellent food. The food was certainly good, but one particular item struck my interest: Sweet Potato Cornbread. I LOVE sweet potatoes, and how can you have a meal in the South without a nice piece of cornbread?

It was delicious! It was a moist sweet bread, with a maple glaze over the top, and a slight spiciness that really set it off. With every bite, all I could think about was how much it tasted like Carrot Cake. That was a little strange for a corn bread, but it made a wonderful accompaniment to the fish entree I ordered. I was very impressed, and almost bought a copy of the chef’s cookbook that they sell inside the restaurant. When I got back to the condo, I looked up the recipe online, and sure enough… he had given an interview to a local newspaper, and included the recipe!

Unfortunately, the recipe in the article was horribly written. It was difficult to follow, and seemed to be missing a couple of instructions. So, instead of simply linking to it, I am providing my recreation below.

This was my first attempt at duplicating that incredible cornbread, and I do intend to give it another shot. I think the course corn meal I used may have been a little too course for my taste, leaving some chunky pieces, but all-in-all it turned out pretty well. I think with a little tailoring, this could definitely be one of my “keepers”.

Sweet Potato Cornbread

 Print This Post

INGREDIENTS

• 3 cups sweet potatoes, boiled and diced (follow directions for Sweet Potato Syrup below)
• 1 cup fine cornmeal
• 1 cup medium to course cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 3 Tbsp. baking powder
• 2 Tbsp. ground ginger
• 1/2 – 1 Tbsp. dry Jamaican Jerk seasoning (or Jamaican all spice. I think I found this at Meijer.)
• 2 1/4 tsp. ground cinnamon
• 1 cup sour cream
• 1/2 cup liquid margarine or melted butter flavored shortening
• 2 Tbsp. vanilla extract
• 1 1/2 cups water
• Sweet Potato Syrup (recipe below)

METHOD

1. In a large mixing bowl, combine the dry ingredients and mix well.

2. Make a well in the center, and add the vanilla, shortening, sour cream, and 1 cup of loosely packed sweet potatoes. Mix gently, starting in the center and working slowly outward.

3. Add 1/2 cup water at a time, mixing, until the batter reaches a soft (but not runny) consistency. Then, fold in the remaining sweet potatoes.

4. Pour into a greased 9×13 inch pan, and bake at 350° for about an hour or until an inserted toothpick comes out clean. Remove from oven and drizzle with Sweet Potato Syrup. Cool for 30 min. and serve.

Sweet Potato Syrup

INGREDIENTS

• 3 medium sweet potatoes, peeled and coarsely chopped
• 1 1/2 cup granulated sugar
• 1/2 cup light brown sugar

METHOD

1. Place potatoes in a large pot and cover with water. Add the sugar and brown sugar and boil over medium-high heat until tender, about 15 minutes.

2. Drain, reserving the water, and mash the potatoes, setting them aside to be used in the cornbread.

3. Bring the sweet potato water back to a boil, and lower the heat, cooking until it thickens. Once thickened, the syrup should have a deep golden color.