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Sweet Potato Cornbread

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Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread. The mashed sweet potatoes add natural sweetness, a soft crumb, and a golden-orange color that makes it stand out. This recipe is easy, affordable, and versatile, making it a perfect choice for everyday meals or special gatherings.

Ingredients

Scale
  • 1 cup mashed cooked sweet potatoes
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted

Instructions

  1. Cook the sweet potatoes until tender. Bake at 400°F (200°C) for 40–45 minutes or boil peeled cubes for 20 minutes. Mash until smooth and measure 1 cup.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
  3. In another bowl, whisk eggs, then add buttermilk, mashed sweet potatoes, and melted butter. Stir until smooth.
  4. Pour wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
  5. Preheat oven to 375°F (190°C). Grease a baking dish or cast iron skillet. Pour batter into prepared pan and spread evenly.
  6. Bake for 25–30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  7. Let cool for 10 minutes before slicing. Serve warm with butter, honey, or alongside savory dishes.

Notes

For extra sweetness, increase sugar slightly or drizzle honey after baking.

To make savory, reduce sugar and add diced jalapeños or shredded cheese.

Fresh or frozen corn kernels can be folded into the batter for extra texture.

Leftovers reheat well in the oven or microwave.

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