Sweet Potato Cornbread Recipe
If you’re craving a slice of cozy sweetness that’s equal parts comfort and Southern charm, look no further than Sweet Potato Cornbread. This golden-hued treat combines a tender, moist crumb with the earthy richness of sweet potato and the nostalgic warmth of classic cornbread. Perfect as a side for hearty chilis, stews, or served up with a pat of butter and drizzle of honey, this Sweet Potato Cornbread is sure to be the star of your table all throughout the year.
Ingredients You’ll Need
The beauty of Sweet Potato Cornbread is in its simple, pantry-friendly ingredients—each bringing something special to the table. Let’s break down what you’ll need and why every item contributes to the unbeatable flavor and fluffy texture you’ll love.
- Mashed sweet potato (1 cup, about 1 medium): Adds earthiness, moisture, and sweetness for that signature flavor and color.
- Cornmeal (1 cup): The hallmark of any great cornbread, it brings texture and a hint of crunch.
- All-purpose flour (1/2 cup): Gives the bread its tender structure, balancing the cornmeal’s coarseness.
- Brown sugar (1/4 cup, packed): Enhances sweetness and adds a subtle, caramel-like depth.
- Baking powder (1 tablespoon): Ensures the cornbread rises beautifully and stays light.
- Salt (1/2 teaspoon): Balances sweetness and makes every flavor pop.
- Cinnamon (1/2 teaspoon, optional): Lends cozy spice that complements the sweet potato (especially great for fall vibes).
- Eggs (2 large): Bind everything together and add extra richness.
- Milk (3/4 cup, dairy or non-dairy): Keeps the crumb tender and moist.
- Unsalted butter (1/4 cup, melted): Infuses flavor and a heavenly, indulgent mouthfeel.
- Vanilla extract (1 teaspoon): Rounds out the flavor profile with subtle, aromatic sweetness.
How to Make Sweet Potato Cornbread
Step 1: Prep Your Oven & Pan
Start by preheating your oven to 400°F (200°C). While the oven warms, lightly grease an 8×8-inch baking dish or, for extra rustic flair, a cast iron skillet. A well-greased pan ensures your Sweet Potato Cornbread releases easily and bakes up with those irresistible golden edges.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, salt, and cinnamon (if you’re using it). Mixing your dry ingredients thoroughly helps to evenly disperse the baking powder, guaranteeing an even rise and perfectly blended flavor in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, combine your mashed sweet potato, eggs, milk, melted butter, and vanilla extract. Use a whisk or fork to blend it all into a smooth, creamy mixture. Ensuring this mixture is lump-free means those vibrant sweet potato flavors will shine throughout your cornbread loaf.
Step 4: Bring It All Together
Pour the wet sweet potato mixture into your bowl of dry ingredients. Stir gently with a spatula or wooden spoon, mixing just until combined. Don’t worry if you spot a few small flour streaks—overmixing can make the cornbread tough, so a gentle hand is best for a tender crumb.
Step 5: Bake to Golden Perfection
Scrape your batter into the prepared baking dish or skillet, smoothing the top for even baking. Place it in the oven and bake for 25 to 30 minutes. You’ll know your Sweet Potato Cornbread is ready when a toothpick inserted in the center comes out clean and the top is a light golden brown. Let it cool for a few minutes before slicing—if you can resist diving in right away!
How to Serve Sweet Potato Cornbread
Garnishes
A slab of warm Sweet Potato Cornbread is a canvas for your favorite toppings. Try a generous dollop of softened butter that melts into every nook, a drizzle of honey for extra sweetness, or even a sprinkle of flaky sea salt to contrast the sweetness. For the holidays, a handful of chopped pecans scattered on top makes it extra festive.
Side Dishes
This cornbread shines alongside hearty stews, spicy chili, or creamy soups—perfect for soaking up every last bit of sauce. It’s equally at home on your Thanksgiving table nestled next to buttery mashed potatoes or savory roasted veggies, turning a side into the highlight of any meal.
Creative Ways to Present
Cut your Sweet Potato Cornbread into rustic wedges if you’ve used a skillet, or classic squares for easy serving at potlucks and family gatherings. For a fun party twist, split slices and stuff them with pulled pork or veggie filling. Or, cube leftover pieces and toast them into croutons for an unforgettable salad or soup topper.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your first slice (or two), store any leftover Sweet Potato Cornbread in an airtight container at room temperature for up to two days. For longer freshness, tuck it into the refrigerator, where it’ll keep moist and flavorful for about a week.
Freezing
This cornbread freezes beautifully! Let it cool completely, then wrap tightly in plastic wrap or aluminum foil. Place the wrapped bread in a freezer-safe bag or container for up to three months. To enjoy again, thaw overnight in the fridge or on your countertop.
Reheating
Revive your Sweet Potato Cornbread by heating individual slices in the microwave for 10-15 seconds, or wrap the whole loaf in foil and warm it in a 300°F oven for about 10 minutes. A quick toast in a skillet with a dab of butter is also heavenly—hello, crispy edges!
FAQs
Can I make Sweet Potato Cornbread dairy-free or gluten-free?
Absolutely! Substitute the milk for any non-dairy milk you like, such as almond or oat. For gluten-free needs, swap the all-purpose flour for a trusted gluten-free blend. The taste and texture will still be rich and satisfying.
How do I cook and mash the sweet potato?
Peel and cube your sweet potato, then boil or steam until very tender (about 15 minutes). Mash with a fork or potato masher until completely smooth—no lumps allowed for the silkiest results in your Sweet Potato Cornbread.
Can I add mix-ins to this recipe?
Definitely! Stir in up to 1/2 cup of extras like corn kernels (for pops of sweetness), chopped pecans, or even a handful of shredded cheese if you like a savory touch. Just fold them in right before baking for added texture.
How do I know when my cornbread is done baking?
Your Sweet Potato Cornbread is ready when the top is lightly golden and a toothpick inserted in the center comes out with just a few moist crumbs—no wet batter. Try not to overbake to keep it supremely moist.
Can I double the recipe for a crowd?
Absolutely—just double all ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time; it may need 5-10 minutes longer, but it’s a perfect fuss-free way to impress a hungry gather of friends and family.
Final Thoughts
Whether you’re new to homemade cornbread or a seasoned pro, adding sweet potato to your next batch is a move you absolutely won’t regret. Sweet Potato Cornbread brings cheer and comfort to any meal, is endlessly versatile, and turns simple ingredients into something a little magical. Give it a try and watch it disappear!
Print
Sweet Potato Cornbread Recipe
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Cornbread is a delightful twist on traditional cornbread, adding the natural sweetness and nutrients of sweet potatoes to a classic recipe. Perfect for pairing with savory dishes or enjoying on its own!
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar (packed)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 2 large eggs
- 3/4 cup milk (dairy or non-dairy)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and lightly grease an 8×8-inch baking dish or cast iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk together mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth.
- Combine and Bake: Pour the wet ingredients into the dry and stir just until combined—do not overmix. Transfer the batter to the prepared baking dish and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- This cornbread pairs well with chili, stews, or as a holiday side.
- For extra texture, fold in 1/2 cup of corn kernels or chopped pecans before baking.
- Leftovers can be reheated or enjoyed cold with butter or honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 9g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
