Sweet Potato Cornbread Recipe
This Sweet Potato Cornbread is moist, slightly sweet, and perfectly spiced a cozy twist on the classic! Made with mashed sweet potatoes, warm spices, and a tender crumb, it’s the ultimate side dish for holidays, family dinners, or anytime comfort food cravings hit. Delicious with butter, honey, or a drizzle of maple syrup.
Ingredients
- 1 cup mashed sweet potatoes about 2 medium sweet potatoes, cooked & mashed
- 1 cup cornmeal yellow, for best flavor
- 1 cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon optional, for warmth
- ⅓ cup brown sugar optional, for extra sweetness
- 1 cup milk or buttermilk
- 2 large eggs
- ½ cup unsalted butter melted
Instructions
Prepare the Sweet Potatoes
- Peel, cube, and boil sweet potatoes until fork tender (about 15 minutes).
- Drain, then mash until completely smooth. Set aside to cool.
- Preheat the Oven
- Set oven to 375°F (190°C).
- Grease or line an 8×8 inch baking dish or cast iron skillet.
- Mix the Dry Ingredients
- In a large bowl, whisk cornmeal, flour, baking powder, salt, and cinnamon.
- Combine the Wet Ingredients
- In another bowl, whisk mashed sweet potatoes, eggs, milk, melted butter, and brown sugar until well blended.
- Make the Batter
- Gently fold the wet mixture into the dry until just combined (do not overmix).
- Bake
- Pour into prepared dish and bake for 25–30 minutes, until golden brown and a toothpick comes out clean.
Video
Notes
- Serve warm with butter, honey, or maple syrup.
- For a savory twist, add shredded cheddar cheese and diced jalapeños.
- You can use canned sweet potato puree to save time.