If you’re craving a twist on classic cornbread that brings a warm, cozy vibe to your table, this Sweet Potato Cornbread Recipe is absolutely the way to go. It’s wonderfully moist, slightly sweet, and has that comforting flavor only sweet potatoes can provide. Perfectly golden on the outside with a tender crumb inside, this recipe turns a simple side dish into a star everyone will rave about. Whether you’re making it for a holiday feast or a weeknight dinner, this cornbread is a bowl of sunshine in every bite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to this Sweet Potato Cornbread Recipe’s irresistible taste and texture. Each component plays a crucial role, from the natural sweetness of the sweet potatoes to the comforting spices that infuse every bite.
- Sweet potatoes (peeled and cubed), 2 cups: The star ingredient that adds moisture, sweetness, and a beautiful orange color.
- All-purpose flour, 1 cup: Provides structure and the perfect crumb to the bread.
- Yellow cornmeal, 1 cup: Brings that signature cornbread texture and slightly coarse bite.
- Baking powder, 1 tablespoon: Helps the bread rise and keeps it light.
- Baking soda, 1/2 teaspoon: Works alongside baking powder for an even, fluffy rise.
- Salt, 1/2 teaspoon: Enhances all the flavors for balance.
- Ground cinnamon, 1/2 teaspoon: Adds warm spice notes to complement the sweet potatoes.
- Ground nutmeg, 1/4 teaspoon: A subtle touch of aromatic sweetness.
- Butter (melted), 1/2 cup: Gives richness and a tender crumb.
- Granulated sugar, 1/2 cup: Just enough sweetness to contrast the subtle spices.
- Eggs, 2 large: Bind and provide structure.
- Buttermilk, 1 cup: Adds tanginess and makes the bread extra moist.
- Vanilla extract, 1 teaspoon: A little flavor booster that rounds out the taste beautifully.
How to Make Sweet Potato Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 375°F (190°C). Prepare by greasing a 9×9-inch baking dish or if you want that traditional rustic feel and extra crisp edges, a cast-iron skillet works beautifully here.
Step 2: Cook and Mash the Sweet Potatoes
Boil your cubed sweet potatoes until they’re tender—about 10 to 15 minutes. Drain them well, then mash until smooth, setting aside to cool just a bit. This step ensures the sweet potatoes blend seamlessly into your batter, keeping the cornbread moist without any lumps.
Step 3: Whisk Together the Dry Ingredients
In a large bowl, mix the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend of dry ingredients is what gives the Sweet Potato Cornbread Recipe its perfect lift and flavor depth.
Step 4: Combine the Wet Ingredients
In another bowl, whisk melted butter and sugar until combined. Then add the eggs one at a time, beating well after each addition. Finally, stir in the buttermilk, vanilla, and the mashed sweet potatoes. The richness here is key to that tender crumb and the sweet notes throughout the bread.
Step 5: Mix Wet and Dry Mixtures
Gently add the wet mixture into the dry ingredients, stirring just until everything is combined. Avoid overmixing to keep the cornbread light and airy—this is a delicate balance that makes all the difference.
Step 6: Bake Until Golden
Pour your batter into the prepared dish or skillet and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the top has a lovely golden crust.
Step 7: Cool Slightly and Serve
Let the cornbread cool in the pan for a bit before slicing. Serve it warm with a pat of butter or a drizzle of honey for extra indulgence—every bite tastes like a hug on a plate.
How to Serve Sweet Potato Cornbread Recipe
Garnishes
A simple swipe of butter melting into warm cornbread is divine, but try sprinkling a bit of cinnamon sugar or adding a small drizzle of honey or maple syrup to elevate the sweetness. For a fresh twist, top with chopped pecans or finely sliced green onions for texture contrast.
Side Dishes
This Sweet Potato Cornbread Recipe pairs beautifully with hearty stews, chili, or roasted meats. Its moist, sweet nature balances the bold flavors of bean dishes or barbecue. For a vegetarian meal, serve alongside a roasted vegetable medley or a vibrant salad for a comforting, colorful plate.
Creative Ways to Present
Beyond serving it as square slices, you can crumble the warm cornbread over creamy soups as a crunchy topping or turn leftovers into cornbread croutons. For a brunch twist, serve with whipped honey butter and fresh berries on the side—your guests will be thrilled by the unexpected delight.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Sweet Potato Cornbread Recipe tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to two days and stays fresh in the refrigerator for about a week. This means you can enjoy the sweet potato goodness even after the initial meal.
Freezing
If you’re looking to save some for later, slice the cornbread, then wrap individual pieces in plastic wrap followed by a layer of aluminum foil or place them in a freezer bag. Frozen cornbread stays delicious for up to three months and can be easily portioned for quick snacks or meal additions.
Reheating
Reheat your cornbread in a 350°F oven for 10-15 minutes for that “fresh-baked” warmth and crisp crust, or simply microwave slices for about 20 seconds for a speedy treat. Adding a tiny pat of butter before warming perks up the flavor and texture instantly.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can substitute canned sweet potatoes if you’re short on time. Just make sure to drain them well and mash thoroughly to avoid excess moisture, which can affect the texture of the cornbread.
Is there a gluten-free option for this Sweet Potato Cornbread Recipe?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. You may want to ensure the blend contains xanthan gum or a similar binder for best results.
How sweet is this cornbread? Can I add less sugar?
The cornbread has a gentle sweetness thanks to the sweet potatoes and sugar. If you prefer it less sweet, feel free to reduce the sugar by a quarter or half a cup. It will still be delicious and moist without losing its signature flavor.
Can this recipe be made vegan?
To make it vegan, substitute the eggs with flax or chia egg alternatives, use a plant-based butter, and replace buttermilk with a nondairy milk plus a splash of vinegar. The texture may vary slightly but will still be tasty and comforting.
What if I don’t have buttermilk?
No problem! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using, and it will lend the tanginess needed for perfect rise and flavor.
Final Thoughts
This Sweet Potato Cornbread Recipe is a heartwarming treat that combines the best of sweet potatoes and classic cornbread into one unforgettable dish. It’s simple enough for everyday meals but special enough for holiday gatherings. I encourage you to try it soon—you’ll find that this recipe brings a touch of cozy magic to your kitchen and plenty of happy smiles to your dining table.
Print
Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Description
This Sweet Potato Cornbread is a moist, flavorful twist on traditional cornbread, featuring naturally sweet mashed sweet potatoes combined with cornmeal, warm spices, and buttermilk. Perfect as a side dish for fall meals or holiday dinners, it offers a slightly sweet, tender texture with a golden crust.
Ingredients
Sweet Potato Mixture
- 2 cups sweet potatoes, peeled and cubed
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Dry Ingredients
- 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
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet to prevent sticking and promote even browning.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in water for 10-15 minutes until tender. Drain well, then mash them until smooth. Allow to cool slightly before using to avoid cooking the eggs in the wet mixture prematurely.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until thoroughly combined to ensure even distribution of leavening and spices.
- Combine Wet Ingredients: In a separate bowl, blend the melted butter and granulated sugar. Beat in the eggs one at a time until fully incorporated. Stir in the buttermilk, vanilla extract, and the mashed sweet potatoes, mixing gently to combine the wet flavors evenly.
- Combine Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix to keep the cornbread tender and avoid a dense texture.
- Bake: Pour the batter into the prepared baking dish or skillet. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cornbread is fully cooked.
- Cool and Serve: Let the cornbread cool in the pan for a few minutes before slicing. Serve warm, optionally topped with butter or honey for extra sweetness and moisture.
Notes
- Using a cast-iron skillet will add a nice crusty edge to your cornbread.
- You can substitute buttermilk with a mixture of milk and a tablespoon of lemon juice or vinegar if needed.
- For a spicier flavor, add a pinch of cayenne or chili powder.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices in a toaster oven or microwave for best texture.
