Sweet Potato Cornbread Recipe
If you’re searching for a comforting, moist, and flavorful twist on traditional cornbread, this Sweet Potato Cornbread Recipe will quickly become one of your all-time favorites. Combining the natural sweetness and vibrant color of tender mashed sweet potatoes with the hearty texture of classic cornmeal, this recipe creates a delightfully tender bread that’s perfect for cozy family dinners or holiday gatherings. Each bite brings a warm, subtle spice note alongside a rich buttery finish, making it a truly irresistible treat that elevates any meal.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is key to making this Sweet Potato Cornbread Recipe shine. Each one plays an important role in balancing flavor, moisture, and texture to deliver that perfect golden-brown cornbread with a hint of sweetness and spice.
- Sweet potatoes (2 cups, peeled and cubed): Adds natural sweetness, moisture, and a beautiful orange hue.
- All-purpose flour (1 cup): Provides structure and lightness to the bread.
- Yellow cornmeal (1 cup): Gives that classic cornbread grainy texture and hearty flavor.
- Baking powder (1 tablespoon): Helps the bread rise and become fluffy.
- Baking soda (1/2 teaspoon): Works with buttermilk for leavening and tenderness.
- Salt (1/2 teaspoon): Enhances all the flavors and balances sweetness.
- Ground cinnamon (1/2 teaspoon): Brings warm, subtle spice notes.
- Ground nutmeg (1/4 teaspoon): Adds a fragrant depth that makes the cornbread festive and cozy.
- Butter (1/2 cup, melted): Contributes richness and moist crumb.
- Granulated sugar (1/2 cup): Adds sweetness to complement the sweet potatoes.
- Eggs (2 large): Bind the ingredients and add tenderness.
- Buttermilk (1 cup): Provides moisture and a slight tang that balances sweetness and activates leavening agents.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a delicate aroma.
How to Make Sweet Potato Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or a cast-iron skillet. This ensures your cornbread will have a perfectly crisp crust while preventing any sticking.
Step 2: Cook and Mash the Sweet Potatoes
Bring a pot of water to boil and add the peeled, cubed sweet potatoes. Boil for 10 to 15 minutes or until they’re fork-tender. Drain well, then mash until smooth. Let the mashed sweet potatoes cool slightly before using them. This step is crucial because it adds that creamy texture and natural sweetness that make this cornbread so special.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing these well will help distribute the leavening evenly throughout your batter and ensure every bite has a touch of spice.
Step 4: Mix the Wet Ingredients
In a separate bowl, blend the melted butter and sugar until combined. Next, crack in the eggs one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract, then gently fold in the mashed sweet potatoes. This mixture contributes moisture and a velvety richness that elevates the cornbread.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry mix. Stir gently and slowly until just combined. Be careful not to overmix—the batter should be lumpy and thick. This ensures a tender and moist cornbread instead of a dense one.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared baking dish or skillet, spreading it evenly. Place it in the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top has a lovely golden brown color.
Step 7: Cool and Enjoy
Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve it warm, ideally with a pat of butter or a drizzle of honey to enhance that delightful sweet-savory balance. This moment is pure joy!
How to Serve Sweet Potato Cornbread Recipe
Garnishes
For a simple yet elegant touch, add a pat of honey butter or a sprinkle of coarse sea salt on warm slices. You can also top it with fresh herbs like rosemary or thyme if you prefer a savory note. These little extras can transform the experience and impress your guests.
Side Dishes
This Sweet Potato Cornbread Recipe pairs wonderfully with hearty, comforting dishes such as chili, roasted turkey, or glazed ham. It’s also fantastic alongside a bowl of creamy butternut squash soup, boosting both flavor and texture contrast at mealtime.
Creative Ways to Present
Get creative by serving this cornbread as mini muffins for a party platter or cutting it into cubes as a side to a warm salad or stew. You could also crumble it over a casserole as a crunchy topping, adding an unexpected sweet twist to your dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Sweet Potato Cornbread Recipe in an airtight container at room temperature for up to two days. You can also refrigerate it for up to a week to maintain freshness and moisture.
Freezing
If you want to extend its lifespan, slice the cornbread and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to three months. This way, you can enjoy the cozy sweetness anytime without losing quality.
Reheating
To reheat, warm slices in the microwave for about 20 seconds or in a preheated oven at 350°F (175°C) for 10 minutes. This will bring back the soft, buttery texture and make each bite taste freshly baked.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can substitute canned sweet potatoes, but fresh ones tend to provide better texture and flavor. If using canned, be sure to drain and mash well, and measure to get about 2 cups.
Is it possible to make this recipe gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure your baking powder is gluten-free as well for the best results.
How do I make the cornbread less sweet?
Simply reduce the sugar amount by a quarter or half depending on your preference. The natural sweetness from sweet potatoes will still keep it flavorful and moist.
Can I bake this in a muffin tin?
Yes, baking it in a muffin tin works perfectly and makes for great individual servings. Bake for a slightly shorter time, about 18-22 minutes, and check doneness with a toothpick.
What should I do if the cornbread is dry?
Next time, be sure not to overmix the batter and check your oven temperature with an oven thermometer. Also, note that the sweet potato adds moisture, so reducing its quantity can dry out the bread.
Final Thoughts
This Sweet Potato Cornbread Recipe is a true gem that brings warmth, sweetness, and comfort all in one dish. Whether you’re a seasoned cook or just starting out, this recipe is easy enough to make any day and impressive enough for special occasions. Give it a whirl, and you might just find yourself reaching for it again and again. Happy baking!
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Sweet Potato Cornbread Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
Description
This Sweet Potato Cornbread is a moist and flavorful twist on the classic southern cornbread. Made with mashed sweet potatoes and a blend of cornmeal and all-purpose flour, it offers a perfect balance of sweetness and spice with cinnamon and nutmeg. Baked to golden perfection, this cornbread is ideal as a comforting side dish or a sweet snack.
Ingredients
Main Ingredients
- 2 cups sweet potatoes (peeled and cubed)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter (melted)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet to prepare for baking.
- Cook Sweet Potatoes: Boil the cubed sweet potatoes in water until they are tender, about 10 to 15 minutes. Drain well, mash until smooth, and let them cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to distribute the leavening and spices evenly.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter and granulated sugar until combined. Add eggs one at a time, beating well after each addition. Stir in the buttermilk, vanilla extract, and the mashed sweet potatoes until fully incorporated.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined to avoid overmixing which can make the bread tough.
- Bake: Pour the batter into the prepared baking dish or cast-iron skillet. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the cornbread to cool in the pan for a few minutes before slicing. Serve warm with butter or honey as desired.
Notes
- You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- For an extra moist texture, ensure sweet potatoes are thoroughly mashed without lumps.
- This cornbread pairs wonderfully with chili, soups, or as a standalone snack.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend.
- Leftover cornbread can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
