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Sweet Potato Cornbread Recipe

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4.3 from 14 reviews

This Sweet Potato Cornbread recipe combines the hearty texture of cornbread with the natural sweetness and moisture of mashed sweet potatoes. Perfectly spiced with cinnamon and nutmeg, it offers a delightful twist on classic cornbread, making it an ideal side for fall meals or a comforting snack.

Ingredients

Dry Ingredients

  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup packed light or dark brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 2 large eggs
  • 2 cups whole buttermilk
  • 1 cup cooked and mashed sweet potato
  • 6 tablespoons unsalted butter, melted

For Serving

  • Pats of butter
  • Honey or alaga/sorghum syrup, for drizzling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Line a 9×9 inch square baking pan with parchment paper or generously coat it with baking spray. Alternatively, you can use a large (10-12 inch) cast iron skillet or a 12-cup muffin pan lined with cupcake liners. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg until thoroughly combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the eggs, whole buttermilk, and cooked mashed sweet potato until fully blended. This ensures the sweet potato is evenly distributed throughout the batter.
  4. Fold Dry into Wet: Pour the dry ingredients into the bowl with the wet mixture. Using a rubber spatula, gently fold the ingredients together until just combined, taking care not to overmix to keep the cornbread tender.
  5. Add Melted Butter: Pour in the melted unsalted butter and fold it into the batter until evenly incorporated. Transfer the batter to the prepared baking dish and smooth the surface with an offset spatula.
  6. Bake: Place the baking pan in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cornbread is fully cooked and moist.
  7. Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing. Cut into wedges and serve warm, topped with pats of butter and drizzled honey or alaga/sorghum syrup if desired. Enjoy your deliciously moist sweet potato cornbread!

Notes

  • The recipe allows flexibility in the baking vessel: a parchment-lined 9×9 pan, cast iron skillet, or muffin pan can be used.
  • Using cooked mashed sweet potato adds moisture and natural sweetness to the cornbread; ensure it is well mashed for best results.
  • Do not overmix the batter to avoid a dense texture; fold ingredients just until combined.
  • Serve warm for optimal flavor and texture with your choice of butter or sweet drizzle.

Find it online: https://dishcooks.com/sweet-potato-cornbread-recipe/