Sweet Potato Cornbread

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This Sweet Potato Cornbread is the perfect blend of classic cornbread with mashed sweet potato and brown sugar, cinnamon, and nutmeg. Tender, flavorful, and great to pair with any meal.

A recipe for sweet potato cornbread pairs really well with so many dishes including a pot of Ham, Green Beans, and Potatoes or Sweet and Sour Cabbage. Also for a more classic cornbread recipe, then be sure to try making some Southern Cornbread as well.

Listen, cornbread is a great compliment to so many meals. It can be savory, sweet, fried, fluffy like cake, or even come from a box. There are just so many options.

I love to pair cornbread with anything from soups and stew, to comforting pot roast, and side dishes. However, my favorite way to enjoy it is with a large batch of some hearty chili or to absorb the liquid or pot likker from greens or green beans.

No matter how it's served, it must be served warm fresh from the oven with a slather of butter. YUM!

But today, I'll be sharing an easy recipe for sweet potato cornbread that is slightly sweet but still contains everything that you adore about regular homemade cornbread.

Let's get started!

Ingredients You'll Need

1. Sweet Potato - Use clean, cooked, and mashed sweet potato puree. I prefer to make a batch of Simple Roasted Sweet Potatoes before beginning the recipe and scoop out the roasted sweet potato for a flavor that is rich and sweet.
2. All-Purpose Flour - Plain all-purpose flour is needed to make the cornbread tender. Gluten-free flour can be substituted if needed.
3. Cornmeal - Fine yellow cornmeal works well in this recipe to give the cornbread a nice texture and thickness.
4. Brown Sugar - Adds a slight sweetness to the cornbread and pairs well with the sweet potato and warm spices used in this recipe. You may use tightly packed light or dark brown sugar, whichever you prefer or have available.
5. Baking Powder - Be sure to check the date on the package to make sure that it has not expired. This ingredient will be mixed in with the rest of the dry ingredients to act as a leavening agent for the cornbread.
6. Ground Cinnamon - Adds a small amount of spice to the bread and pairs well to bring a bit of warm flavor to the bread.
7. Ground Nutmeg - Provides a small amount of nutty flavor and spice to the bread.
8. Salt - For baking, I prefer to use kosher salt. This keeps the bread from tasting flat and helps to balance all of the flavors together.
9. Butter - Allow the butter to come to room temperature before cutting into the dry ingredient mixture to create a coarse meal texture. You may use salted or unsalted butter.
10. Egg - One large whole egg is needed for this recipe. It helps to bind the cornbread ingredients together.
11. Buttermilk - Try not to substitute this ingredient if possible. It helps to keep the cornbread moist and tender.

See the recipe card below for exact ingredients and quantities.

Step By Step Instructions

Begin the recipe by preparing the sweet potatoes. Clean the skin/outside of the sweet potatoes and slice them in half before placing them on a parchment-lined baking sheet to roast them in the oven at 400 degrees F. for about 30 minutes. Remove from the oven and scoop out the sweet potato and mash the amount that you need for the recipe.

Begin preparing the cornbread recipe by preheating the oven to 400 degrees F. and place a cast iron skillet with a tablespoon of oil in it inside the oven to heat while you prepare the cornbread.

In a large bowl, whisk together the all-purpose flour, yellow cornmeal, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt until combined. Add in the room temperature butter and combine using your hands or a pastry cutter until it resembles a coarse meal. Set aside.

In a separate medium-size bowl, stir together the cooked and mashed sweet potato, large egg, and buttermilk until combined.

Make a well/hole in the center of the flour mixture and add in the sweet potato mixture. Stir until combined, the mixture will be lumpy and thick.

Carefully remove the cast iron skillet from the oven and add in the cornbread mixture. Spread it around evenly in the skillet before adding back into the oven to bake for 35 to 40 minutes, until the top is golden and the edge has lightly browned.

Carefully remove the sweet potato cornbread from the oven and allow it to cool in the cast iron skillet for about 10 minutes before serving it with butter. Enjoy!

Recipe Tips & Tricks

• If you prefer not to use a cast iron skillet, then use a regular square baking dish and omit the ½ tablespoon of vegetable oil. Lightly spray with cooking spray instead and no need to heat the baking dish before adding the cornbread mixture.
• Try not to overmix the cornbread mixture. Stir it just enough to combine the ingredients and stop. Overmixing may result in tough cornbread.
• This recipe requires buttermilk for the best cornbread recipe. Try not to substitute it with anything else.
• Use salted or unsalted butter and light or dark brown sugar, either will work.
• Serve with additional butter while it is still warm for the best results.

Storage

Allow the cornbread to cool completely to room temperature before storing. Place any leftovers in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature or reheat it in the microwave or in the oven on low heat for a few minutes before serving.

This cornbread may also be stored in the freezer in a freezer-safe container or freezer bag for up to 1 month. The day before serving allow it to thaw in the refrigerator overnight.

Recipe

Sweet Potato Cornbread

LaKita Anderson

This Sweet Potato Cornbread is the perfect blend of classic cornbread with mashed sweet potato and brown sugar, cinnamon, and nutmeg. Tender, flavorful, and great to pair with any meal.

5 from 11 votes

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Prep Time 40 mins

Cook Time 40 mins

Resting Time 10 mins

Total Time 1 hr 30 mins

Course Bread

Cuisine American

Servings 8

Calories 287 kcal

Equipment

• 1 cast iron skillet

Ingredients

  

1x2x3x

• 1 ½ cups sweet potato, cooked and mashed
• ½ tablespoon vegetable oil
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ¼ cup brown sugar
• 3 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• ¼ cup butter, room temperature
• 1 large egg
• 1 cup buttermilk

Instructions

 

• Begin the recipe by preparing the sweet potatoes. Clean the skin/outside of the sweet potatoes and slice them in half before placing them on a parchment-lined baking sheet to roast them in the oven at 400 degrees F. for about 30 minutes. Remove from the oven and scoop out the sweet potato and mash the 1 ½ cups that you need for the recipe.
• Begin preparing the cornbread recipe by preheating the oven to 400 degrees F. and place a cast iron skillet with ½ tablespoon of vegetable oil in it inside the oven to heat while you prepare the cornbread.
• In a large bowl, whisk together the 1 cup all-purpose flour, 1 cup yellow cornmeal, ¼ cup brown sugar, 3 teaspoons baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1 teaspoon salt until combined.
• Add in the ¼ cup room temperature butter and combine using your hands or a pastry cutter until it resembles a coarse meal. Set aside.
• In a separate medium-size bowl, stir together the prepared 1 ½ cups sweet potato, 1 large egg, and 1 cup buttermilk until combined.
• Make a well/hole in the center of the flour mixture and add in the sweet potato mixture. Stir until combined, the mixture will be lumpy and thick.
• Carefully remove the cast iron skillet from the oven and add in the cornbread mixture. Swirl the skillet around to make sure the hot oil evenly covers the bottom. Spread the cornbread mixture around evenly in the skillet before adding back into the oven to bake for 35 to 40 minutes, until the top is golden and the edge has lightly browned.
• Carefully remove the sweet potato cornbread from the oven and allow it to cool in the cast iron skillet for about 10 minutes before serving it with butter. Enjoy!

Notes

• If you prefer not to use a cast iron skillet, then use a regular square baking dish and omit the ½ tablespoon of vegetable oil. Lightly spray with cooking spray instead and no need to heat the baking dish before adding the cornbread mixture.
• Try not to overmix the cornbread mixture. Stir it just enough to combine the ingredients and stop. Overmixing may result in tough cornbread.
• This recipe requires buttermilk for the best cornbread recipe. Try not to substitute it with anything else.
• Use salted or unsalted butter and light or dark brown sugar, either will work.
• Serve with additional butter while it is still warm for the best results.

Nutrition

Calories: 287kcalCarbohydrates: 46gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 400mgPotassium: 542mgFiber: 4gSugar: 12gVitamin A: 10350IUVitamin C: 10mgCalcium: 135mgIron: 2mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword sweet potato cornbread

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