Sweet Potato Cornbread with Cinnamon Honey Spread

️ Yield & Timing

• Servings: ~ 9–12 squares (depending on pan size and slicing)

• Prep Time: ~ 15–20 minutes (plus sweet potato cooking/pureeing)

• Cook Time: ~ 25–35 minutes

• Total Time: ~ 45–55 minutes

Ingredients

For the Cornbread

• 1 cup mashed cooked sweet potato (about 1 medium‑large sweet potato — roasted, boiled or steamed, then mashed) Sweet Tea + Thyme+2Divas Can Cook+2

• 1 cup yellow cornmeal (medium or fine grind) Sweet Tea + Thyme+1

• 1 cup all‑purpose flour Burrata and Bubbles+1

• 2 tablespoons brown sugar (or adjust to taste) Divas Can Cook+1

• 1 tablespoon baking powder Divas Can Cook+1

• ½ teaspoon salt Divas Can Cook+1

• ½ to ¾ teaspoon ground cinnamon (optional, but adds warm spice) Sweet Tea + Thyme+1

• 1 cup milk (whole milk or any milk you prefer) Tasting Table+1

• 2 large eggs, room temperature Tasting Table+1

• ½ cup melted butter (or melted salted butter) Burrata and Bubbles+1

• ⅓ cup honey (for gentle sweetness — note extra honey will go into the spread) Tasting Table+1

For the Cinnamon‑Honey Spread (Topping)

• 2–3 tablespoons butter, softened or melted

• 2–3 tablespoons honey

• ¼–½ teaspoon ground cinnamon (to taste)

• Pinch of salt (optional, to balance sweetness)

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