Sweet Potato Cornbread Recipe

This warm and inviting sweet potato cornbread brings a delightful twist to a classic favorite. Imagine biting into a slice that’s fluffy, moist, and bursting with the comforting sweetness of baked sweet potatoes.

Every time I make this dish, it transports me back to cozy family gatherings where the aroma of freshly baked goods filled the air. Whether served as a side at dinner or enjoyed solo with butter on a chilly morning, it never fails to impress.

I remember one Thanksgiving when my cousin accidentally mistook it for cake—let’s just say we all had a good laugh!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Choose firm ones without blemishes; they add natural sweetness and moisture.
• Cornmeal: Opt for medium grind for great texture; it complements the sweetness beautifully.
• All-Purpose Flour: This helps achieve that perfect cornbread crumb; measure carefully for best results.
• Sugar: Adjust according to taste; I like using brown sugar for added richness.
• Baking Powder: Fresh baking powder gives lift; check the expiration date before using.
• Salt: A must for enhancing flavors; don’t skip this ingredient!
• Milk (or Non-Dairy Alternative): Use whole milk for creaminess; almond or oat milk works too.
• Eggs: They help bind everything together; try using flax eggs for a vegan option.
• Butter (or Coconut Oil): Adds moisture and richness; melted butter gives lovely flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare the Sweet Potatoes: Start by peeling and dicing about two cups of sweet potatoes. Boil them until fork-tender then mash until smooth. The sweeter the potato, the better!

Preheat Your Oven: Set your oven to 400°F (200°C). Grease an 8-inch square baking dish with butter or cooking spray. This ensures an easy release later.

Combine Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly mixed. This step is crucial for an even texture!

Add Wet Ingredients: In another bowl, mix mashed sweet potatoes with milk, melted butter, and eggs until smooth. Pour this mixture into the dry ingredients while stirring gently.

Mix Until Just Combined: Fold everything together carefully until no dry spots remain visible. Overmixing can lead to dense cornbread—aim for light and airy.

Bake It Up!: Pour your batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 25-30 minutes or until golden brown and a toothpick comes out clean.

Let cool slightly before slicing into warm squares that are perfect for sharing or indulging alone—feel free to slather on some butter or honey!

With its delightful sweetness balanced by savory cornmeal goodness, this sweet potato cornbread will quickly become a beloved favorite in your kitchen. Enjoy!

Perfecting the Cooking Process

Start by preheating your oven while mixing your dry ingredients. Combine wet ingredients separately before folding them into the dry mix for an even batter and fluffy cornbread.

Add Your Touch

Feel free to swap sweet potatoes with pumpkin for a different flavor. Add spices like cinnamon or nutmeg, or even toss in some jalapeños for a kick of heat.

Storing & Reheating

Store any leftover cornbread in an airtight container at room temperature for up to three days. To reheat, simply pop it in the microwave for 10-15 seconds or warm it in the oven.

The first time I made Sweet Potato Cornbread, my friends devoured it so quickly I barely got a piece! Their delighted faces were all the feedback I needed to keep baking.

FAQ

What can I substitute for sweet potatoes in Sweet Potato Cornbread?

You can use mashed pumpkin or butternut squash as tasty alternatives if you want variety.

How do I know when my cornbread is done baking?

Insert a toothpick into the center; it should come out clean when fully baked, usually around 25-30 minutes.

Can I make Sweet Potato Cornbread ahead of time?

Absolutely! You can prepare it a day in advance and warm it up right before serving. It tastes even better after resting!

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Sweet Potato Cornbread

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Sweet Potato Cornbread is a delightful twist on traditional cornbread, blending the sweetness of sweet potatoes with a fluffy texture. Perfect for any meal or cozy snack!

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves about 8
• Category: Side dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups sweet potatoes, peeled and diced
• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ cup brown sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 cup milk (or non-dairy alternative)
• 2 large eggs
• ¼ cup melted butter (or coconut oil)

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Instructions

1. Boil sweet potatoes until tender, then mash until smooth.
2. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
3. In a bowl, whisk together cornmeal, flour, brown sugar, baking powder, and salt.
4. In another bowl, mix mashed sweet potatoes with milk, melted butter, and eggs until smooth.
5. Pour the wet mixture into the dry ingredients and gently fold until just combined.
6. Transfer the batter to the prepared dish and bake for 25-30 minutes or until golden brown; a toothpick should come out clean.
7. Allow cooling slightly before slicing to serve.

Notes

• For added flavor, consider mixing in spices like cinnamon or nutmeg.
•  Substitute sweet potatoes with mashed pumpkin for a different taste.
•  Store leftovers in an airtight container at room temperature for up to three days; reheat in the microwave or oven.

Nutrition

• Serving Size: 1 serving
• Calories: 190
• Sugar: 9g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg