Irresistible Sweet Potato Cornbread Recipe You’ll Adore

The smell of sweet potato cornbread baking in the oven is like a warm hug on a chilly day, wrapping you in its cozy, buttery embrace. Imagine pulling apart a piece and watching the steam rise, revealing its golden, fluffy interior. The sweetness from the potatoes mingles perfectly with the cornbread’s crumbly texture, creating a delightful contrast that makes your taste buds dance with joy.

I remember the first time I made sweet potato cornbread at a family gathering. My cousin, who usually avoids anything remotely “healthy,” took one bite and declared it the best thing he’d ever tasted. The laughter that followed as we debated whether cornbread could be classified as health food or comfort food was priceless. This dish is perfect for cozy family dinners or gatherings with friends where you want to impress without spending hours in the kitchen.

I still chuckle when I think about how my grandma swore she could tell when I baked something healthy just by the smell wafting through her kitchen.

Essential Ingredients

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

• Sweet Potatoes: Choose firm, unblemished ones for maximum sweetness and flavor; roasting them enhances their natural sugars.

• Cornmeal: Opt for fine or medium grind for a smoother texture; it’s essential for that classic cornbread taste.

• All-Purpose Flour: A blend of flour adds structure; you can substitute half with whole wheat flour for added nutrition.

• Baking Powder: Ensure it’s fresh for the best rise; this will keep your cornbread light and fluffy.

• Sugar: Adjust based on your sweetness preference; brown sugar adds depth while granulated sugar keeps it classic.

• Milk: Use buttermilk for tanginess; it reacts beautifully with baking powder to create a tender crumb.

• Eggs: These act as binders and help add moisture; room temperature eggs work best in baked goods.

• Butter: Melted butter gives richness; feel free to replace with oil if you’re looking to make it dairy-free.

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

Let’s Make it together

Preheat your oven: Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan with cooking spray or butter to prevent sticking.

Prepare sweet potatoes: Peel and chop two medium sweet potatoes into small chunks. Boil them in salted water until tender, about 15-20 minutes. Drain well and mash until smooth.

Combine dry ingredients: In a mixing bowl, whisk together cornmeal, flour, baking powder, sugar, and a pinch of salt until evenly combined. This ensures even distribution of flavors.

Mix wet ingredients: In another bowl, whisk together mashed sweet potatoes, milk, melted butter, and eggs until smooth and creamy. The vibrant color will make you want to dive right in!

Combine mixtures: Gradually stir the wet mixture into the dry ingredients using a spatula. Be careful not to overmix—stop when everything is just combined for fluffy results.

Bake: Pour the batter into the prepared pan and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean—a golden crust should form on top.

Cool and serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing into squares. Serve warm with butter or honey drizzled on top—it’s pure happiness!

This sweet potato cornbread is not only perfect for family dinners but also fits seamlessly into holiday feasts or potlucks where everyone fights over who gets the last slice! Enjoy every bite of this comforting treat!

Perfecting the Cooking Process

To achieve fluffy sweet potato cornbread, start by baking sweet potatoes until soft. While they cool, mix dry ingredients. Once combined, mash the sweet potatoes and fold them into the batter for a smooth texture.

Add Your Touch

Feel free to customize your sweet potato cornbread with add-ins like jalapeños for spice or cheese for richness. You can also swap buttermilk with almond milk for a dairy-free version that still packs flavor.

Storing & Reheating

Store leftover sweet potato cornbread in an airtight container at room temperature for up to two days. To reheat, place slices in a toaster or oven until warmed through, bringing back that fresh-baked aroma.

Sharing this recipe reminds me of that one Thanksgiving when I accidentally made my great aunt cry (not from bad cooking but pure joy) after serving her this sweet potato cornbread. It was a hit!

FAQ

Can I use canned sweet potatoes instead?

Yes, canned sweet potatoes work but drain and mash them well before mixing.

How do I know when my cornbread is done?

The edges should be golden brown and a toothpick inserted should come out clean.

Can I freeze sweet potato cornbread?

Absolutely! Wrap it tightly in plastic wrap and store it in the freezer for up to three months.

Print

Sweet Potato Cornbread

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• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves approximately 9 slices 1x

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Description

Indulge in the warmth of homemade sweet potato cornbread, a perfect blend of buttery flavors and fluffy texture. This delightful twist on traditional cornbread combines naturally sweet roasted sweet potatoes with classic cornbread ingredients, creating a dish that is both comforting and visually appealing. Whether served warm as a side or enjoyed on its own, this easy recipe will impress family and friends alike, making it an ideal choice for cozy dinners and festive gatherings.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes (about 1 cup mashed)
• 1 cup cornmeal
• 1 cup all-purpose flour (or half whole wheat)
• 2 tsp baking powder
• 1/3 cup sugar (brown or granulated)
• 1 cup buttermilk (or almond milk for dairy-free)
• 2 large eggs (room temperature)
• 4 tbsp melted butter (or oil for dairy-free)
• Pinch of salt

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Instructions

1. Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan.
2. Peel and chop sweet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
3. In a bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
4. In another bowl, mix mashed sweet potatoes, buttermilk, melted butter, and eggs until creamy.
5. Gradually combine wet and dry mixtures without overmixing.
6. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Cool for 10 minutes before slicing. Serve warm with butter or honey.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 70g)
• Calories: 160
• Sugar: 7g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Keywords: Use room temperature ingredients for a smoother batter. Experiment with add-ins like jalapeños or cheese for extra flavor. For a dairy-free version, substitute buttermilk with almond milk.