sweet potato cornbread

Sweet Potato Cornbread – A Cozy and Flavorful Twist
Jump to Recipe
Contents show

Sweet Potato Cornbread Recipe

Get ready to fall in love with this Sweet Potato Cornbread—a deliciously moist, slightly sweet, and perfectly tender twist on classic cornbread. The natural sweetness of roasted sweet potatoes pairs beautifully with warm spices, buttery goodness, and that signature cornbread texture. Whether you’re serving it with chili, holiday meals, or just as a cozy snack, trust me—this cornbread is next-level delicious!

Why You’ll Love This Recipe

  • Moist & Flavorful – Sweet potatoes add natural sweetness and a soft, tender texture.
  • Perfect Balance of Sweet & Savory – A hint of honey and warm spices make it irresistible.
  • Easy to Make – Just mix, bake, and enjoy!
  • Versatile – Pairs well with everything from soups to BBQ.

Ingredients

Sweet Potato Cornbrea D

Here’s everything you’ll need to whip up this Sweet Potato Cornbread:

  • Sweet Potatoes – Roasted and mashed for a rich, natural sweetness.
  • Cornmeal – The key ingredient for classic cornbread texture.
  • All-Purpose Flour – Helps create a soft, balanced crumb.
  • Brown Sugar – Adds extra moisture and sweetness.
  • Baking Powder & Baking Soda – For a light and fluffy texture.
  • Salt – Enhances all the flavors.
  • Cinnamon & Nutmeg – Warm spices that complement the sweet potatoes.
  • Eggs – Binds everything together.
  • Buttermilk – Adds richness and slight tang for better texture.
  • Butter – Melted for a rich, buttery flavor.
  • Honey or Maple Syrup – A touch of natural sweetness.

Note: Ingredients with measurements will be right under the article in the recipe card.

How to Make Sweet Potato Cornbread

Step 1: Roast & Mash the Sweet Potatoes

Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for 45-50 minutes, or until soft. Let them cool, then mash until smooth.

See also  cheesy double beef burrito

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, melted butter, and honey (or maple syrup).

Step 4: Mix & Pour

Slowly add the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix!

Step 5: Bake the Cornbread

Pour the batter into a greased 9×9-inch baking dish or cast-iron skillet. Bake at 375°F (190°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

Let the cornbread cool for about 10 minutes, then slice and enjoy warm with a pat of butter or a drizzle of honey.

Pro Tips for Making the Recipe

  • Use Fresh Sweet Potatoes – They provide the best flavor and moisture.
  • Don’t Overmix – Stir just until combined for a light, tender texture.
  • Want More Crunch? – Bake it in a cast-iron skillet for crispy edges.
  • Add Some Heat – A pinch of cayenne or jalapeños can add a fun twist!

How to Serve

This Sweet Potato Cornbread is perfect for:

  • With Chili – The sweetness balances out spicy chili.
  • Holiday Side Dish – Pairs beautifully with turkey, ham, and other holiday dishes.
  • Breakfast or Snack – Enjoy with butter, jam, or even peanut butter!
  • Southern BBQ – Serve with ribs, pulled pork, or fried chicken.
Sweet Potato Cornbre Ad

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Freezing

Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

See also  What can I use in place of rice vinegar in stir fry?

Reheating

Warm in the oven at 300°F (150°C) for 10 minutes or microwave for a few seconds.

FAQs

  1. Can I use canned sweet potatoes?
    Yes! Drain and mash canned sweet potatoes, but fresh-roasted ones will have the best flavor.
  2. Can I make this gluten-free?
    Yes! Use gluten-free all-purpose flour in place of regular flour.
  3. Can I make it dairy-free?
    Swap buttermilk for almond milk + 1 tbsp vinegar and use coconut oil instead of butter.
  4. Can I add mix-ins?
    Absolutely! Chopped pecans, cranberries, or even a handful of shredded cheese would be delicious.

Ritz Cracker Chicken Casserole

Cottage Cheese Cookie Dough

Sloppy Joe Texas Toast

Big Mac Wraps

Crockpot Creamy Potato Hamburger Soup

Mississippi Meatballs Recipe

Smoked Meatloaf Recipe

This Sweet Potato Cornbread Recipe is soft, moist, and packed with warm, cozy flavors. Whether you’re making it for a holiday meal or just because, this is one cornbread you’ll want to make again and again. Enjoy! 🍠🍞✨

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Potato Cornbread

sweet potato cornbread

  • Author: thomes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This Sweet Potato Cornbread is a delightful twist on classic cornbread, adding natural sweetness and moisture from mashed sweet potatoes. It’s perfect as a side for hearty meals, holiday gatherings, or a comforting treat with a drizzle of honey. The combination of cornmeal, warm spices, and sweet potatoes creates a rich, flavorful, and slightly dense texture that pairs well with butter or your favorite spread.

Ingredients

Scale
  • 1 cup mashed sweet potatoes (about 1 medium sweet potato)
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar (or honey)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon ground nutmeg (optional)
  • 2 large eggs
  • 3/4 cup buttermilk (or whole milk)
  • 1/4 cup melted butter (or vegetable oil)
  • 1 teaspoon vanilla extract
See also  Understanding Cosmic Brownie Calories

Instructions

  1. Prepare the Sweet Potato: If you haven’t already, peel, boil, and mash the sweet potato until smooth. Let it cool.
  2. Preheat the Oven: Set your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
  3. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Mix Wet Ingredients: In another bowl, whisk the mashed sweet potato, eggs, buttermilk, melted butter, brown sugar, and vanilla extract until smooth.
  5. Combine Wet & Dry: Gradually fold the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.
  6. Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool & Serve: Let the cornbread cool slightly before slicing. Serve warm with butter, honey, or your favorite spread.

Notes

  • You can roast or steam the sweet potatoes for extra flavor instead of boiling.
  • If you prefer a lighter texture, sift the dry ingredients before mixing.
  • Add a handful of chopped pecans or walnuts for a crunchy texture.
  • Swap brown sugar for honey or maple syrup for a different sweetness profile.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Southern, American

Nutrition

  • Serving Size: 1 slice
  • Calories: ~210 kcal
  • Sugar: 8g
  • Sodium: 250mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: Sweet potato cornbread, homemade cornbread, Southern cornbread, moist cornbread, fall baking, easy cornbread recipe

https://web.facebook.com/RecipeTastiy