Boil the sweet potatoes (with skins) for about 50 minutes or until just tender when stabbed with a fork. Allow potatoes to cool several minutes.

You can also use leftover baked sweet potatoes.

Preheat oven to 375 degrees. Prepare an 8x8 baking dish with a light coating of cooking spray.

Cut potatoes in half length-wise. Scoop potato out of skins with a teaspoon and place in a bowl. Set aside. Discard skins.

In a medium bowl, sift together the flour, corn meal, baking powder and salt.

In a separate bowl, mix eggs, milk honey and butter.

Add wet ingredients to dry ingredients and stir. Fold in potatoes (don't worry if the potatoes are clumpy as long as the pieces (scoops) are small.

Pour batter into prepared baking pan. Cook for 50 minutes or until a tooth pick inserted in the center comes out clean.

Cut into squares and serve warm with butter.


When we have sweet potatoes (holidays mostly), I always make two extra so I can make this coffee cake the next morning.

Mr Breakfast would like to thank leprican_katie for this recipe.

From U.S.A. Baker

I think I had a disproportionately large amount of sweet potatoes to the rest of the recipe, but it tasted fine and filled two dozen baking cups (greased cupcake pans, filled to near rim). They store well and my eight-year-old says they taste better at room temp than warmed.

Comment submitted: 1/17/2009 (#7379)

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