Why You’ll Love This Recipe
- Moist and Flavorful – The sweet potatoes add natural sweetness and a soft texture.
- Easy to Make – Simple ingredients and minimal prep make this a great recipe for any occasion.
- Versatile – Pairs well with savory and sweet dishes alike.
- Nutrient-Packed – Sweet potatoes provide fiber, vitamins, and a boost of natural sweetness.
- Perfect for Holidays – A great addition to Thanksgiving or Christmas dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes (cooked and mashed)
- Cornmeal
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Brown sugar or honey
- Butter (melted)
- Eggs
- Milk or buttermilk
- Vanilla extract (optional)
Directions
- Prepare the sweet potatoes – Cook, mash, and let them cool slightly.
- Preheat the oven to 375°F (190°C). Grease a baking pan or cast-iron skillet.
- Mix dry ingredients – In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- Mix wet ingredients – In another bowl, whisk mashed sweet potatoes, sugar, melted butter, eggs, milk, and vanilla.
- Combine – Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Bake – Pour batter into the prepared pan and bake for 25–30 minutes or until golden brown and a toothpick comes out clean.
- Cool and serve – Let it rest for 10 minutes before slicing and serving.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Variations
- Gluten-Free Version – Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-Free Option – Substitute butter with coconut oil and use almond milk.
- Spiced-Up – Add cinnamon, nutmeg, or a pinch of cayenne for a warm flavor twist.
- Savory Addition – Mix in shredded cheddar cheese or crumbled bacon for extra depth.
- Nutty Crunch – Add chopped pecans or walnuts for a crunchy texture.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheating: Warm in the oven at 300°F for 5–10 minutes or microwave for 20–30 seconds.
FAQs
How do I make this cornbread extra moist?
Use extra mashed sweet potatoes and a bit more butter or milk for added moisture.
Can I use canned sweet potatoes?
Yes, but drain and mash them well before using.
Is this cornbread sweet or savory?
It leans slightly sweet but can be adjusted with less sugar or honey.
Can I make this recipe vegan?
Yes! Replace eggs with flax eggs and use plant-based milk and butter substitutes.
What kind of pan works best for baking?
A cast-iron skillet gives a crispier crust, while a baking dish keeps it soft.
Can I make muffins instead of a whole cornbread?
Absolutely! Bake in a muffin tin at the same temperature for 15–20 minutes.
What can I serve this with?
It pairs well with chili, soups, or as a side for BBQ dishes.
Can I use white sweet potatoes instead?
Yes! The flavor will be slightly different but still delicious.
How can I make it less crumbly?
Add an extra egg or a bit more milk for better binding.
Can I use self-rising cornmeal?
Yes, but reduce the baking powder and salt accordingly.
Conclusion
Sweet Potato Cornbread is a fantastic upgrade to traditional cornbread, offering a naturally sweet, moist, and flavorful twist. Whether served as a side dish, a snack, or even with a touch of honey, it’s a comforting and versatile treat. Try it out for your next family dinner or holiday gathering!
Sweet Potato Cornbread Recipe
This Sweet Potato Cornbread is a moist, slightly sweet, and flavorful twist on classic cornbread. Made with mashed sweet potatoes, cornmeal, and warm spices, it’s the perfect side dish for holiday dinners, Southern meals, or a cozy autumn feast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.
- Prepare Sweet Potatoes: If you haven’t already, bake or boil a sweet potato until soft, then mash it and let it cool.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix the mashed sweet potatoes, melted butter, eggs, buttermilk, and vanilla extract.
- Combine & Mix: Gradually add the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Bake: Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let cool slightly before slicing. Enjoy warm with butter, honey, or maple syrup
Notes
- For extra moisture, you can add 1–2 tbsp of sour cream or Greek yogurt.
- If you like a bit of spice, add a pinch of nutmeg or cayenne.
- Leftovers can be stored in an airtight container at room temperature for 2 days or in the fridge for up to a week.
