If you’re looking for a way to level up your cornbread game, this Sweet Potato Cornbread is the perfect recipe to try. Imagine a warm, moist cornbread with the natural sweetness of roasted sweet potatoes—soft on the inside with a slightly crisp, golden crust. It’s the perfect balance of sweet and savory and a guaranteed crowd-pleaser.
This cornbread isn’t just delicious; it’s also versatile. You can pair it with chili, serve it alongside BBQ, or enjoy it as a standalone snack. Plus, the addition of sweet potato not only adds flavor but also gives it a boost of nutrients, making it a little healthier than traditional cornbread.
Why You’ll Love Sweet Potato Cornbread
There’s so much to love about this recipe. Here’s why it’s worth trying:
- Moist and Flavorful: The sweet potato makes the cornbread extra moist while adding a natural sweetness that pairs perfectly with the cornmeal.
- Versatile: Serve it as a side dish, snack, or even a light breakfast with a drizzle of honey or a pat of butter.
- Easy to Make: The ingredients are simple, and the steps are straightforward—great for both beginner and experienced bakers.
- Nutritious: Sweet potatoes are packed with vitamins A and C, fiber, and antioxidants, making this cornbread a more wholesome option.
For another sweet and comforting treat, try pairing it with a dollop of this Strawberry Whipped Cream, which adds a fruity twist to its moist texture.
Ingredients You’ll Need
Before we jump into the recipe, let’s gather everything you’ll need:
For the Sweet Potato Cornbread:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional, for extra sweetness)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or a dairy-free alternative with 1 tablespoon vinegar added)
- 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
- 1 teaspoon vanilla extract (optional)
Optional Add-Ins:
- 1/2 cup shredded cheddar cheese (for a savory twist)
- 1/4 cup chopped jalapeños (for a spicy kick)
- 1/4 cup honey or maple syrup (for extra sweetness)
How to Make Sweet Potato Cornbread
Step 1: Prepare the Sweet Potato
If you haven’t already, cook the sweet potato. The easiest method is to roast it. Preheat your oven to 400°F (200°C), pierce the sweet potato with a fork a few times, and roast it for about 45 minutes, or until it’s soft and can be easily mashed. Let it cool slightly, then peel and mash it until smooth. You’ll need about 1 cup.
Step 2: Preheat the Oven
Reduce the oven temperature to 375°F (190°C) and grease a 9-inch square baking pan, cast-iron skillet, or muffin tin if you prefer individual servings.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for a consistent rise.
Step 4: Combine the Wet Ingredients
In a separate bowl, mix the mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract. Whisk until smooth and well combined.
Step 5: Bring it All Together
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix—the batter should be slightly lumpy but fully incorporated. If you’re adding extras like cheese, jalapeños, or honey, gently fold them in now.
Step 6: Bake the Cornbread
Pour the batter into your prepared pan or skillet, spreading it evenly. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If you’re using a muffin tin, reduce the baking time to 18–20 minutes.
Step 7: Cool and Serve
Let the cornbread cool in the pan for 5–10 minutes before slicing and serving. Enjoy it warm with butter, honey, or your favorite topping.
For an added twist, consider serving it alongside Potato Tacos, creating a hearty, flavor-packed meal.
Tips for Perfect Sweet Potato Cornbread
- Roast the Sweet Potato: Roasting enhances the natural sweetness of the sweet potato, giving your cornbread a richer flavor.
- Use Fresh Buttermilk: The acidity in buttermilk reacts with the baking soda, giving your cornbread a tender crumb and a nice rise.
- Don’t Overmix: Overmixing can make your cornbread dense. Stir just until the ingredients are combined.
- Customize the Flavor: Add shredded cheese, jalapeños, or even cooked bacon bits for a savory twist, or stick to honey or cinnamon for a sweeter version.
Why This Recipe Works
Sweet potato and cornmeal are a match made in heaven. The sweetness and moisture from the sweet potato perfectly balance the slightly gritty texture of the cornmeal. By roasting the sweet potato, you bring out its caramelized notes, which enhance the flavor even more. The addition of buttermilk and eggs ensures a tender crumb, while the butter gives the cornbread richness.
This recipe isn’t overly sweet, making it a versatile option for pairing with savory dishes like chili or BBQ, but it’s also delicious on its own with a drizzle of honey or maple syrup.
For another versatile dish with unique ingredients, you might enjoy exploring this Kefir Sheet Cake, which uses kefir for a moist, fluffy texture.
Nutritional Benefits of Sweet Potato Cornbread
Not only is this cornbread delicious, but it’s also packed with nutrients:
- Sweet Potato: Rich in vitamin A (beta-carotene), which supports healthy vision and skin, and full of fiber for better digestion.
- Cornmeal: A good source of complex carbs and dietary fiber, keeping you fuller for longer.
- Eggs: Provide high-quality protein and essential nutrients like choline.
- Buttermilk: Adds calcium and probiotics (if using traditional buttermilk).
Nutritional Facts (Per Serving)
- Calories: 180
- Protein: 4g
- Carbohydrates: 25g
- Fat: 7g
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 120% DV
- Calcium: 6% DV
- Iron: 4% DV
Key Takeaways
| Feature | Details |
|---|---|
| Main Ingredients | Sweet potato, cornmeal, and buttermilk |
| Preparation Time | 45 minutes (including sweet potato roasting) |
| Flavor Profile | Sweet and savory with a soft, tender texture |
| Dietary Flexibility | Easily customizable for dairy-free or gluten-free needs |
| Best Pairings | Chili, BBQ, or as a standalone snack |
Conclusion
This Sweet Potato Cornbread is everything you didn’t know you needed in a cornbread recipe. It’s moist, flavorful, and packed with just enough sweetness to complement savory dishes while standing strong on its own. Whether you’re hosting a dinner party, meal-prepping for the week, or just looking for something new to bake, this recipe is a surefire winner.
So, grab some sweet potatoes and get baking. Once you taste this sweet and savory twist on classic cornbread, you’ll wonder why you didn’t try it sooner. Trust me, one bite, and this will become a staple in your kitchen.
FAQs About Sweet Potato Cornbread
Is sweet potato a good substitute for bread?
Sweet potato can be a great substitute for bread in certain recipes. Its naturally starchy texture makes it an excellent alternative for open-faced sandwiches, sliders, or even as a side to soups and stews. While it doesn’t mimic the exact texture of bread, it’s a gluten-free, nutrient-packed option that’s high in fiber, vitamin A, and potassium. Sweet potato slices can also be roasted and used as a base for toppings like avocado, eggs, or nut butter.
What is the difference between Southern cornbread and sweet cornbread?
Southern cornbread is traditionally savory, with a crumbly texture and minimal sugar, if any. It’s often made with white cornmeal and cooked in a cast-iron skillet to achieve a crispy, golden crust. Sweet cornbread, on the other hand, incorporates sugar, honey, or other sweeteners and typically uses yellow cornmeal. It has a softer, more cake-like texture and is popular in non-Southern regions. Sweet potato cornbread adds a unique twist by blending the natural sweetness and moisture of sweet potato into the batter.
Why do you need to soak sweet potatoes before cooking?
Soaking sweet potatoes before cooking is not always necessary, but it can serve a couple of purposes. Soaking in water helps to remove some of the starch, which can improve crispiness when roasting or frying. It also helps prevent the sweet potatoes from oxidizing and turning brown if you’re prepping them in advance. For recipes like mashed sweet potatoes or sweet potato cornbread, soaking isn’t typically required.
Is sweet cornbread good for you?
Sweet cornbread can be a nutritious option, especially when made with whole-food ingredients like sweet potatoes and whole-grain cornmeal. It provides fiber, vitamins, and minerals from the cornmeal and sweet potatoes. However, it can be higher in sugar and fat, depending on the recipe. To make it healthier, you can reduce the sugar, use unsweetened applesauce or yogurt as a fat replacement, and include nutrient-rich add-ins like flaxseeds or chia seeds.