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
Instructions
- Prepare the Sweet Potato: If you haven’t already, peel, boil, and mash the sweet potato until smooth. Let it cool.
- Preheat the Oven: Set your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In another bowl, whisk the mashed sweet potato, eggs, buttermilk, melted butter, brown sugar, and vanilla extract until smooth.
- Combine Wet & Dry: Gradually fold the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.
- 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.
- 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