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Sweet Potato Cornbread Recipe

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3.9 from 78 reviews

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Diet: Vegetarian

Description

This Sweet Potato Cornbread recipe combines the natural sweetness and moistness of cooked sweet potatoes with the classic texture of cornbread. Perfect as a side dish for any meal, this baked cornbread features warm spices like cinnamon and nutmeg and a tender crumb finished with a hint of vanilla. Easy to prepare and baked to golden perfection in a cast-iron skillet or baking dish, it makes a comforting and flavorful addition to your table.

Ingredients

Scale

Sweet Potato Mixture

  • 2 cups sweet potatoes, peeled and cubed
  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet to prevent sticking and allow for even cooking.
  2. Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in a pot of water until they are tender, which should take about 10-15 minutes. Drain thoroughly and mash the potatoes until smooth. Set aside to cool slightly before mixing with other ingredients.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures even distribution of the leavening agents and spices.
  4. Combine Wet Ingredients: In a separate bowl, mix the melted butter and granulated sugar until combined. Beat in the eggs one at a time, making sure each is fully incorporated. Then stir in the buttermilk, vanilla extract, and the mashed sweet potatoes until well blended.
  5. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing, which can lead to dense cornbread.
  6. Bake: Pour the batter into the prepared baking dish or skillet, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the cornbread to cool in the pan for a few minutes before slicing. Serve warm, optionally with a pat of butter or drizzle of honey for extra sweetness and moisture.

Notes

  • Make sure sweet potatoes are well mashed and slightly cooled before adding to the wet ingredients to prevent cooking the eggs prematurely.
  • Use a cast-iron skillet for a crispier crust, but a baking dish works just as well.
  • Do not overmix the batter to keep the cornbread light and fluffy.
  • Leftovers can be reheated in a toaster oven or microwave for best texture.
  • Substitute regular milk for buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

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