Irresistible Sweet Potato Cornbread Recipe You’ll Love

Sweet potato cornbread is a delightful twist on the classic cornbread that brings a touch of sweetness along with a hearty texture. The combination of rich sweet potatoes and fluffy cornmeal creates an irresistible aroma that fills your kitchen, making it nearly impossible to resist a warm slice fresh out of the oven.

Imagine biting into a piece of sweet potato cornbread, where the crispy edges meet the soft, buttery center. It’s perfect for pairing with chili, soups, or simply slathering with butter and honey on a cozy Sunday morning. Every bite transports me back to family gatherings where this comforting dish was always the star. The anticipation of the flavors mingling on my tongue is enough to make anyone’s mouth water.

My friends can’t get enough of this sweet potato cornbread; they rave about it every time I bake a batch during game nights.

Essential Ingredients

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

• Sweet Potatoes: Use two medium-sized sweet potatoes; they should be firm and vibrant for maximum flavor.

• Cornmeal: Opt for finely ground cornmeal for the best texture in your cornbread.

• All-Purpose Flour: This adds structure; you can substitute gluten-free flour if needed.

• Baking Powder: Ensure freshness by checking expiration dates; it helps your cornbread rise.

• Sugar: Regular granulated sugar works great, but feel free to experiment with brown sugar for added depth.

• Milk: Use whole milk for creaminess; almond or oat milk can be used as dairy alternatives.

• Eggs: Two large eggs help bind everything together; they should be at room temperature for best results.

• Salt: A pinch enhances flavors; don’t skip this crucial ingredient!

• Butter: Melted butter adds richness; using unsalted allows you to better control the saltiness of your dish.

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

Let’s Make it Together

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment paper for easy removal later.

Puree the Sweet Potatoes: Start by peeling and cubing two medium sweet potatoes before boiling them in salted water until tender, about 15-20 minutes. Drain and mash until smooth.

Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt until well combined. This ensures even distribution of ingredients throughout your batter.

Add Wet Ingredients: In another bowl, combine melted butter, milk, and eggs. Stir this mixture into your dry ingredients until just mixed—don’t overmix or your cornbread may turn out dense!

Incorporate Sweet Potatoes: Gently fold in the mashed sweet potatoes into the batter until evenly distributed; you want those beautiful orange swirls throughout.

Bake to Perfection: Pour the batter into your prepared baking dish and smooth the top. Bake in your preheated oven for about 25-30 minutes until golden brown and a toothpick inserted comes out clean.

Let cool slightly before slicing. Serve warm with butter or honey drizzled on top for an extra special treat! Enjoy every moist bite of this sweet potato cornbread while basking in compliments from friends and family alike.

Perfecting the Cooking Process

Start by roasting your sweet potatoes until soft; this enhances their natural sweetness. While they cool, mix dry ingredients before combining everything to ensure an even texture and flavor.

Add Your Touch

Feel free to swap out regular cornmeal for a coarse variety for extra texture. Add herbs like rosemary for a savory twist or honey for more sweetness if that’s your jam.

Storing & Reheating

Store leftover cornbread in an airtight container at room temperature for up to three days. To reheat, wrap it in foil and warm in the oven at 350°F until heated through.

Sweet potato cornbread has always been my go-to dish during family gatherings. I remember my cousin devouring half the pan in one sitting while raving about how good it was!

FAQ

Can I use pumpkin instead of sweet potatoes?

Absolutely! Pumpkin offers similar flavors but with a slightly different texture.

How can I make this cornbread vegan?

Substitute eggs with flaxseed meal and use almond milk instead of regular milk.

What should I serve with sweet potato cornbread?

It pairs wonderfully with chili, soups, or simply slathered with butter and honey!

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Sweet Potato Cornbread

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• Author: Maria Del
• Total Time: 45 minutes
• Yield: Serves approximately 9 slices 1x

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Description

Sweet potato cornbread is a deliciously sweet and hearty twist on the classic recipe. This comforting dish blends rich sweet potatoes with fluffy cornmeal, creating an irresistible aroma that fills your kitchen. Perfect for pairing with chili or simply enjoying warm with butter and honey, this cornbread is ideal for any gathering or cozy Sunday morning.

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Ingredients

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• 2 medium sweet potatoes, peeled and cubed
• 1 cup finely ground cornmeal
• 1 cup all-purpose flour (or gluten-free flour)
• 2 tsp baking powder
• 1/4 cup granulated sugar (or brown sugar)
• 1 cup whole milk (or almond/oat milk)
• 2 large eggs, room temperature
• 1 tsp salt
• 1/4 cup unsalted butter, melted

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Instructions

1. Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. Boil sweet potatoes in salted water until tender (15-20 minutes), then drain and mash until smooth.
3. In a bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
4. In another bowl, combine melted butter, milk, and eggs; stir into dry ingredients until just mixed.
5. Gently fold in mashed sweet potatoes until evenly distributed.
6. Pour batter into the prepared dish and smooth the top. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
7. Let cool slightly before slicing; serve warm with butter or honey.

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

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 5g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg