If you’re looking to elevate your classic cornbread recipe, Sweet Potato Cornbread is the perfect way to add a flavorful, nutritious twist. This moist, slightly sweet bread combines the comforting texture of traditional cornbread with the earthy richness of sweet potatoes, making it a must-try for holiday dinners, weeknight meals, or any time you crave a comforting side dish. Whether you’re an experienced home cook or just starting out in the kitchen, this step-by-step guide will walk you through how to make sweet potato cornbread from scratch, offer helpful tips, and answer common questions about this Southern favorite.
Ingredients You’ll Need
To make sweet potato cornbread, you’ll need the following ingredients:
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1/4 cup sugar (adjust to taste)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 eggs
- 1/2 cup milk (or plant-based milk)
- 1/4 cup melted butter or oil
- Optional: honey for drizzling, chopped jalapeños, shredded cheese
For the best results, use freshly cooked and mashed sweet potatoes. Roasting sweet potatoes enhances their natural sweetness and creates a richer flavor compared to boiling.
Step-by-Step Instructions
- Prep Your Sweet Potatoes
Begin by washing, peeling, and cutting your sweet potatoes into chunks. Roast them at 400°F (200°C) for about 25 minutes, or until tender. Once cooled slightly, mash them thoroughly with a fork or blend until smooth. You’ll need one cup of mashed sweet potatoes for this recipe.
- Mix Dry Ingredients
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cinnamon if using. Mixing your dry ingredients first helps ensure an even distribution of leavening agents and spices throughout the batter.
- Combine Wet Ingredients
In a separate bowl, whisk together the eggs, milk, and melted butter or oil. Stir in the mashed sweet potatoes until everything is well combined. The mixture should be smooth and slightly thick.
- Combine Wet & Dry Mixtures
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing, as this can make the cornbread dense. The batter should be thick but pourable.
- Bake to Perfection
Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet. Pour the batter into the pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for at least 10 minutes before slicing.
Tips for Perfect Sweet Potato Cornbread
To keep your sweet potato cornbread moist, don’t overbake it—check for doneness around the 25-minute mark. For added flavor, consider mixing in a tablespoon of honey or maple syrup. Want a savory version? Add chopped jalapeños or shredded cheddar cheese. If your batter seems too thick, add a tablespoon of milk at a time to adjust the consistency.
Serving Suggestions
Sweet potato cornbread pairs beautifully with hearty dishes like chili, beef stew, or roasted chicken. It’s also a great addition to holiday spreads alongside turkey, cranberry sauce, and green beans. For a sweet treat, serve it warm with butter and a drizzle of honey or maple syrup. You can also top it with whipped cream for a dessert-like twist.
Storing & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the oven at 300°F (150°C) for 10 minutes or microwave for 30 seconds until warmed through.
Frequently Asked Questions
Sweet potato cornbread can be a healthier alternative to traditional cornbread, especially when made with minimal sugar and whole ingredients. Sweet potatoes are rich in vitamins A and C, fiber, and antioxidants, which can support immune function and overall health. Additionally, using whole grain cornmeal and reducing added fats can further enhance the nutritional value of the dish.
Sweet potatoes are an excellent source of dietary fiber, which supports healthy digestion and can promote a balanced gut microbiome. The fiber helps regulate bowel movements and may reduce the risk of digestive issues like constipation. Sweet potatoes also contain resistant starch, which acts as a prebiotic and feeds beneficial gut bacteria, improving gut health over time.
Southern cornbread typically has a more savory flavor, is less sweet, and often includes buttermilk or bacon drippings for richness. It is commonly baked in a cast-iron skillet for a crisp crust. Sweet cornbread, on the other hand, includes more sugar or sweeteners and has a softer, cake-like texture. Sweet potato cornbread bridges the gap by adding natural sweetness from the sweet potatoes while still maintaining the heartiness of Southern-style cornbread.
Sweet potato cornbread is incredibly versatile and pairs well with both savory and sweet dishes. Popular pairings include chili, collard greens, barbecue ribs, and roasted vegetables. It also complements holiday dishes like glazed ham, stuffing, and cranberry sauce. For breakfast or a snack, serve it with butter, jam, or honey.
Let’s try it
Now that you know how to make Sweet Potato Cornbread, it’s time to bring this warm, flavorful bread into your kitchen. Whether you serve it as a side dish or enjoy it on its own, sweet potato cornbread adds a delicious, wholesome touch to any meal. Experiment with flavors, make it your own, and don’t forget to share your results! Have a favorite twist or tip? Leave a comment and inspire fellow food lovers.
More
For more creative twists on classic recipes, check out our Cinnamon Honey Butter Sweet Potato Cornbread, which adds an indulgent touch to the traditional version. If you’re looking for complementary dishes, our Brisket Chili Recipe pairs perfectly with sweet potato cornbread for a hearty, satisfying meal. Dessert lovers might enjoy these Strawberry Cheesecake Bars for a sweet finish. Want to explore more about sweet potatoes’ health benefits? Visit the Harvard T.H. Chan School of Public Health for research-backed insights. These internal and external resources provide delicious inspiration and informative content to help you expand your culinary repertoire.
Sweet Potato Cornbread
Equipment
- 8×8-inch baking dish or cast-iron skillet
- Mixing Bowls
- Fork or blender
Ingredients
Sweet Potato Cornbread Ingredients
- 1 cup mashed sweet potatoes about 2 medium sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour or gluten-free blend
- 0.25 cup sugar adjust to taste
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp cinnamon optional
- 2 eggs
- 0.5 cup milk or plant-based milk
- 0.25 cup melted butter or oil
Instructions
- Roast sweet potatoes at 400°F (200°C) for 25 minutes until tender. Mash into a smooth consistency and measure 1 cup.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, and optional cinnamon.
- In another bowl, whisk eggs, milk, and melted butter. Stir in mashed sweet potatoes until smooth.
- Gradually mix wet ingredients into dry until just combined. Do not overmix.
- Preheat oven to 375°F (190°C). Grease a baking dish. Pour batter in and smooth the top.
- Bake for 25–30 minutes or until a toothpick comes out clean. Cool 10 minutes before slicing.