If you’re looking for a piece of comfort that brings both Southern charm and wholesome goodness, Sweet Potato Cornbread is absolutely irresistible. Imagine the earthy sweetness of mashed sweet potatoes mingling with rustic cornmeal, brown sugar, and a touch of warm spices—every bite is hearty, tender, and just the right amount of sweet. This homemade treat is as perfect for a cozy weeknight dinner as it is for festive holiday tables, effortlessly elevating any meal with its golden color and cheerful flavor. Sweet Potato Cornbread just might become your newest baking obsession!
Ingredients You’ll Need
Nothing fussy here—the beauty of Sweet Potato Cornbread is in its handful of honest, essential ingredients that transform into something far greater than the sum of their parts. Each one has a role, from sweetness to tenderness to that signature golden hue.
- Mashed Cooked Sweet Potato: Adds natural sweetness, moisture, and a lovely orange color—make sure it’s mashed until completely smooth.
- Yellow Cornmeal: The heart of any good cornbread, bringing a pleasant crumbly texture and hearty flavor.
- All-Purpose Flour: Gives structure and tenderness to your bread, keeping it light but substantial.
- Brown Sugar: Imparts a caramel-like sweetness that deepens both taste and color.
- Baking Powder: Helps your cornbread rise to be fluffy and tall right out of the oven.
- Baking Soda: Works alongside the buttermilk for the ideal light crumb.
- Salt: Brightens flavors and balances out the sweetness.
- Ground Cinnamon: Warm spice that pairs beautifully with sweet potatoes.
- Ground Nutmeg: One more layer of cozy, autumnal flavor.
- Large Eggs: Important for binding everything together and adding rich flavor.
- Buttermilk: Makes the crumb exceptionally tender and adds a tangy depth.
- Melted Butter: For both richness and that gorgeous golden top.
- Vanilla Extract: Subtle, aromatic sweetness that complements the whole loaf.
How to Make Sweet Potato Cornbread
Step 1: Preheat and Prep Your Pan
Begin by heating your oven to 375°F, ensuring it’s good and hot by the time your batter is ready. Grease an 8×8-inch baking dish or, if you have a cast-iron skillet, use it for that classic crispy edge. A swipe of melted butter works wonders to prevent sticking and adds rich flavor.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This step evenly distributes the leaveners and spices so every bite of your Sweet Potato Cornbread sings with balanced flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract until the mixture is completely smooth. Don’t rush—smooth wet ingredients make for a tender and luscious finished bread.
Step 4: Bring Wet and Dry Together
Pour your wet mixture over the dry and gently stir until just combined. Don’t overmix—stop when you see the last streak of flour disappear. Overworking can make cornbread tough, and we’re after soft and moist!
Step 5: Bake to Perfection
Spoon the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Your kitchen will smell like heaven. Let the Sweet Potato Cornbread cool for about 10 minutes before slicing to let it set.
How to Serve Sweet Potato Cornbread
Garnishes
A warm slice of Sweet Potato Cornbread is lovely on its own, but a drizzle of honey, a pat of melty butter, or even a sprinkle of flaky salt can make it unforgettable. For extra flair, try a touch of maple syrup or a scattering of toasted pecans over the top.
Side Dishes
This cornbread complements chilies, stews, and roasted meats beautifully. Serve it alongside spicy collard greens, tangy barbecue pulled pork, or even just a bowl of slow-cooked beans for an ultra-comforting meal. Its hint of sweetness is a perfect counterbalance to savory main dishes.
Creative Ways to Present
Try transforming Sweet Potato Cornbread into muffins for easy grab-and-go snacks or lunchboxes (just reduce the baking time a bit). You can also cube leftover cornbread and use it in a savory bread pudding, or toast slices for a crave-worthy base for gourmet breakfast sandwiches.
Make Ahead and Storage
Storing Leftovers
Allow the cornbread to cool fully, then wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, place it in the fridge to keep it fresh and moist a bit longer.
Freezing
Sweet Potato Cornbread freezes surprisingly well! Slice it into squares, wrap each piece individually, and tuck them into a freezer bag. You’ll love how easy it is to reheat just what you need for quick snacks or sides—the texture and flavor hold up beautifully for up to 3 months.
Reheating
To bring back the fresh-from-the-oven warmth, gently reheat a slice in the microwave for 20–30 seconds, or place in a 300°F oven for about 10 minutes. If you like, brush it lightly with butter before reheating for even more richness.
FAQs
Can I make Sweet Potato Cornbread dairy-free?
Absolutely! Swap in your favorite non-dairy milk (like almond or oat milk soured with a teaspoon of lemon juice) and use a vegan butter substitute. The result will still be moist, tender, and wonderfully sweet.
Do I need to peel the sweet potatoes before mashing?
Yes, peeling the sweet potatoes before mashing is best. The skin doesn’t blend smoothly into the batter and can create unwelcome texture in your finished cornbread.
Can I use whole wheat flour instead of all-purpose?
A partial swap works great! Try replacing half of the all-purpose flour with whole wheat for a nuttier, heartier loaf. Just know the texture will be a bit denser, but still delicious.
What’s the best way to cook the sweet potato?
Roasting sweet potatoes brings out the most flavor and sweetness—just pierce a medium potato with a fork, wrap in foil, and bake at 400°F until tender. Let it cool and mash away!
Can I add mix-ins like nuts or corn?
Definitely. Fold in a handful of chopped pecans, walnuts, or corn kernels for extra texture and personality. They’re wonderful add-ins that make each bite of Sweet Potato Cornbread unique.
Final Thoughts
If there’s one thing you bake this season, let it be Sweet Potato Cornbread. Every batch delivers a comforting, crowd-pleasing treat that’s perfect for sharing. I hope you’ll give this recipe a try, taste that hint of spice and creamy sweet potato, and let it become a treasured staple on your table too!
Print
Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Bread
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet potatoes and cornmeal with this easy-to-make Sweet Potato Cornbread. Perfect for any occasion, this moist and flavorful cornbread is a Southern favorite that will have everyone asking for seconds!
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease an 8×8-inch baking dish or a cast-iron skillet with butter.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, combine mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Blend wet and dry: Pour 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 smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool for 10 minutes before slicing and serving.
Notes
- For extra flavor, add chopped pecans or a handful of corn kernels to the batter.
- You can also make muffins using this batter—just adjust the baking time to 15–18 minutes.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 9 g
- Sodium: 270 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
