This Gluten-Free Sweet Potato and Sage Cornbread is a flavorful twist on traditional cornbread, combining naturally sweet roasted sweet potatoes with aromatic fresh sage. The sweet potatoes add moisture and richness, while the sage brings an earthy, savory note that makes this cornbread perfect for holiday meals, family dinners, soups, stews, and seasonal gatherings. Baked in a hot cast-iron skillet, it develops a beautifully golden crust while remaining tender and fluffy inside.
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 50 minutes
Yield
1 (10-inch) loaf
3 medium sweet potatoes (about 1 pound total), scrubbed well and pricked all over with a fork
2 tablespoons canola oil
2 cups plain yellow cornmeal
¼ cup white rice flour
⅛ cup brown rice flour
1½ tablespoons tapioca starch
¼ cup plus ½ tablespoon potato starch
1 tablespoon baking powder
1 tablespoon fresh sage, finely minced
2 teaspoons kosher salt
¼ teaspoon baking soda
1½ cups buttermilk
½ cup unsalted butter, melted
2 large eggs
Fresh sage leaves, for garnish
Roast the Sweet Potatoes
Preheat the oven to 400°F.
Place the sweet potatoes on a baking sheet and roast for about 1 hour, or until they are very tender when pierced with a knife.
Remove from the oven and allow them to cool until they can be handled comfortably.
Cut the sweet potatoes in half lengthwise and scoop out the flesh. Discard the skins and mash the sweet potato until completely smooth. Measure 1 cup of mashed sweet potato for the cornbread batter.
Prepare the Skillet
Increase the oven temperature to 425°F.
Pour the canola oil into a 10-inch cast-iron skillet and place the skillet in the oven while it preheats. Heating the skillet before adding the batter helps create a crisp, golden crust.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, white rice flour, brown rice flour, tapioca starch, potato starch, baking powder, minced sage, kosher salt, and baking soda until evenly combined.
Mix the Wet Ingredients
In a separate medium bowl, whisk together the mashed sweet potato, buttermilk, melted butter, and eggs until smooth and fully incorporated.
Make the Cornbread Batter
Pour the wet ingredients into the dry ingredients.
Stir gently until a thick batter forms and no dry streaks remain. Avoid overmixing, which can affect the texture of the finished cornbread.
Fill the Skillet
Carefully remove the hot cast-iron skillet from the oven.
Spread the batter evenly into the hot skillet.
If desired, gently press fresh sage leaves onto the surface of the batter to create a beautiful decorative finish.
Bake the Cornbread
Return the skillet to the oven and bake for 25 to 30 minutes, or until the top is golden brown and a wooden pick inserted into the center comes out clean.
Cool and Serve
Allow the cornbread to cool in the skillet for 5 minutes before slicing.
Serve warm with butter, honey, soups, chili, roasted meats, or your favorite holiday dishes.
For a sweeter cornbread, add 2 to 3 tablespoons of honey or maple syrup to the wet ingredients.
A cast-iron skillet provides the best texture and crust, but a 10-inch baking dish may also be used.
Fresh sage provides the most flavor, though 1 teaspoon of dried sage may be substituted if necessary.
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
This cornbread freezes well. Wrap individual slices tightly and freeze for up to 3 months.
For extra richness, brush the warm cornbread with melted butter immediately after baking.
