If you’re ready to experience a modern twist on a Southern classic, Sweet Potato Cornbread is the recipe you need in your life! Imagine all the golden, crumbly comfort of traditional cornbread amplified by the natural sweetness and velvety texture of sweet potato. This side brings warmth, moisture, and a subtle earthiness to the table—perfect for cozy dinners, festive holidays, or simply elevating your weeknight meal. Whether you pair it with a bowl of chili or serve it with a pat of butter, every bite promises a little smile.
Ingredients You’ll Need
Part of the magic here is just how easy yet impactful the ingredients are. Each one plays a star role, from the naturally sweet mashed sweet potato to a hint of cinnamon, creating a batch of Sweet Potato Cornbread that’s truly irresistible and never dry.
- Mashed cooked sweet potato (1 cup): Adds incredible moisture and a hint of earthy sweetness, plus that gorgeous golden hue.
- Yellow cornmeal (1 cup): The essential base for that classic cornbread crumb and flavor.
- All-purpose flour (3/4 cup): Softens the crumb and ensures gentle structure.
- Brown sugar (1/4 cup): Brings mellow sweetness and a subtle molasses note.
- Baking powder (1 tablespoon): Gives the bread a beautiful rise and fluffy lift.
- Baking soda (1/2 teaspoon): Helps tenderize and lighten the texture, especially with buttermilk in the mix.
- Salt (1/2 teaspoon): Balances the sweetness and wakes up all the flavors.
- Ground cinnamon (1/2 teaspoon): Adds warmth and cozy spice without overpowering.
- Large eggs (2): Bind everything together for a rich, cohesive crumb.
- Buttermilk (3/4 cup): Tangy depth and moisture—real Southern charm!
- Melted butter (1/4 cup): Ensures tenderness and that unmistakable richness.
- Neutral oil (1/4 cup, like canola or vegetable): Keeps the bread soft and moist for days.
- Optional: Maple syrup (1 tablespoon): Heightens the sweet potato’s flavor for those who love extra sweetness.
How to Make Sweet Potato Cornbread
Step 1: Preheat & Prep
Start by setting your oven to 375°F and greasing a 9-inch square baking dish or your favorite cast-iron skillet. This ensures your Sweet Potato Cornbread will release easily and bake up evenly with perfectly crisp edges.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Taking the time to thoroughly combine these before adding any wet ingredients means every bite will be balanced and flavorful.
Step 3: Blend the Wet Ingredients
In a separate bowl, combine the mashed sweet potato, eggs, buttermilk, melted butter, oil, and maple syrup if you’re using it. Make sure your sweet potato is smooth and the eggs are well beaten, so the mixture becomes velvety and fully integrated.
Step 4: Combine Wet & Dry
Pour the wet mixture into the bowl of dry ingredients. Stir gently, mixing until just combined. The key here is to avoid overmixing—more folds mean lighter, fluffier Sweet Potato Cornbread, while too much stirring can make it dense.
Step 5: Bake to Perfection
Spread your batter evenly into the prepared pan, then smooth out the top with a spatula. Pop it into the oven and bake for 25 to 30 minutes, or until the center is set and a toothpick inserted comes out clean. Let it cool for a few minutes before slicing—if you can resist the urge to dig in right away!
How to Serve Sweet Potato Cornbread
Garnishes
If you want to take your Sweet Potato Cornbread over the top, add a pat of butter that melts into every nook, a drizzle of honey, or even a pinch of flaky sea salt for a beautiful finish. Fresh herbs like chives or a sprinkle of cinnamon sugar can add a delightful flourish, too.
Side Dishes
Sweet Potato Cornbread shines alongside hearty bowls of chili, spicy gumbo, or your favorite fall soups. It’s right at home with classic Southern mains like fried chicken, roast turkey, or a vegetable stew, making it a versatile (and much-requested) companion at any dinner table.
Creative Ways to Present
Try cutting the cornbread into mini squares or wedges for a festive appetizer tray. Serve each with a dollop of whipped maple butter. If you’re planning a brunch, cube the cornbread and layer it into a breakfast strata with eggs and cheese for an unexpected treat!
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Cornbread keeps surprisingly well! Simply wrap slices tightly in plastic wrap or store them in an airtight container at room temperature for up to two days, or refrigerate for longer freshness and extra moisture protection.
Freezing
This cornbread is totally freezer-friendly. Allow it to cool completely, then wrap individual pieces or the full loaf in plastic wrap and foil. Store in the freezer for up to two months—perfect for when you want a cozy side in a snap.
Reheating
Rewarm slices in a 300°F oven for about 10 minutes or just until heated through, or pop a piece in the microwave for 20 to 30 seconds. For that soft, just-baked texture, rest a sheet of foil over the bread while reheating in the oven.
FAQs
Can I use canned sweet potato puree for this recipe?
Absolutely! Canned sweet potato puree is a convenient and time-saving option, just make sure it’s unsweetened and well-drained to keep your Sweet Potato Cornbread’s texture on point.
How do I make this recipe dairy-free?
You can substitute the buttermilk with plant-based milk (like almond milk) mixed with a teaspoon of vinegar, and swap in your favorite plant-based butter or extra oil for the melted butter. The result is still moist and delicious!
Can I make Sweet Potato Cornbread muffins instead?
Yes, you can! Simply divide the batter evenly among a lined muffin tin and bake at 375°F for about 18–22 minutes, checking for doneness with a toothpick. They make perfect portable snacks or lunchbox treats!
What’s the best way to get smooth, mashed sweet potato?
For creamy mashed sweet potato, roast or steam whole sweet potatoes until very soft, then peel and mash until lump-free. You can also use a food processor for extra smoothness—important for that tender crumb!
Can I reduce the sugar for a less sweet version?
Definitely. Feel free to cut back on the brown sugar or omit the optional maple syrup. Your Sweet Potato Cornbread will still be flavorful and moist, thanks to the natural sweetness of the sweet potato.
Final Thoughts
I hope you’re as excited as I am to bring Sweet Potato Cornbread to your table. With its rich color, moist crumb, and nostalgic flavor, it’s sure to be a hit at any gathering or family meal. Give it a try—you just might find your new favorite comfort side!
Print
Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
This Sweet Potato Cornbread is a delicious twist on traditional cornbread, with the natural sweetness of sweet potatoes adding a unique flavor and moist texture. Perfect for pairing with chili, soups, or as a side for holiday meals.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup melted butter
- 1/4 cup neutral oil (like canola or vegetable)
- Optional: 1 tablespoon maple syrup for added sweetness
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F. Grease a 9-inch square baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, mix sweet potato, eggs, buttermilk, melted butter, oil, and maple syrup if using.
- Combine wet and dry: Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan and bake for 25–30 minutes until set and a toothpick comes out clean.
- Cool and serve: Let cool slightly before slicing and serving.
Notes
- You can make the sweet potato ahead of time by roasting or steaming until very soft.
- For a dairy-free version, use almond milk with a splash of vinegar in place of buttermilk and substitute the butter with more oil or plant-based butter.
- This cornbread pairs perfectly with chili, soups, or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
