Another jiffy recipe for the haters. Here is my version of the viral sweet potato cornbread and WOW. I was skeptical but it actually works. I love candied yams and I love cornbread. This is like a two for one special! To be honest it’s easier than you think! Full recipe below and don’t hesitate to ask questions ❤️ Ingredients: 2 sweet potatoes Heavy cream 2 boxes of cornbread mix 1 stick of butter 2 eggs Cinnamon Nutmeg Granulated sugar (white sugar) Red or orange food coloring for visual effect Optional: ground ginger for the glaze 1. Peel potatoes and boil them until you can stick a fork through easily. Tip: cut the potatoes to speed this process, I had a lazy evening lol 2. Put the sweet potatoes in a blender or a food processor. Add a tablespoon of sugar, a splash of heavy cream, cinnamon and nutmeg then purée. 3. Prepare the muffin mix according to the box. You can then add more cinnamon and nutmeg. I used heavy cream instead of milk but that’s because I had it on hand. A bit of red or orange food coloring for visual enhancement is encouraged 4. Add sweet potato purée, mix then bake at 400° between 25-30 minutes. Glaze: Melt 1 stick of butter, 1/2 cup of sugar, cinnamon, nutmeg and a hint of ginger for depth of flavor. Add in a splash of cream. If your mixture appears too thick, add a little water at a time. You want “syrup” consistency. #sweetpotatocornbread #foodtrends #fyp #sweetpotato - @__kitchen__queen