Sweet Potato Cornbread

If you’re looking for a delightful twist on a classic dish, then this Sweet Potato Cornbread is the one for you! This recipe has a beautiful balance of sweet and savory, making it perfect for family gatherings, cozy dinners, or even as a snack throughout the day. The warm flavors of sweet potatoes combined with spices like cinnamon and nutmeg create an inviting aroma that fills your kitchen and warms your heart.

What I love most about this cornbread is its rustic charm. It pairs wonderfully with chili, stews, or just slathered with a bit of butter. Plus, it’s so easy to whip up that you’ll find yourself making it again and again. Let’s dive into why you’ll absolutely adore this recipe!

Why You’ll Love This Recipe

• Simple to prepare: With just a few steps, you can have warm cornbread ready to serve in under an hour!
• Family-friendly: Kids and adults alike will enjoy the sweet flavor and tender texture of this cornbread.
• Versatile side dish: This Sweet Potato Cornbread complements a variety of meals, from hearty soups to grilled meats.
• Make-ahead convenience: Bake it in advance and reheat for easy meal prep throughout the week.
• Deliciously comforting: The combination of sweet potatoes and spices makes each bite feel like a warm hug.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to make this amazing Sweet Potato Cornbread. Most of these items are pantry staples, making it easy to whip up when inspiration strikes!

Dry Ingredients

• 1¼ cups yellow cornmeal
• ¾ cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ⅛-¼ teaspoon clove (to taste)
• ⅛-¼ teaspoon nutmeg (to taste)
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed

Wet Ingredients

• 1 cup cooked sweet potatoes (pureed) (See note)
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 2 tablespoons vegetable oil
• ½ cup butter, melted
• ¼ teaspoon vanilla extract
• 1 cup buttermilk
• orange food coloring (optional)

Glaze Ingredients

• 4 tablespoons butter, melted
• 2 tablespoons light brown sugar, packed
• 2 tablespoons honey
• pinch of salt
• pinch of cinnamon

Variations

This Sweet Potato Cornbread is quite flexible, allowing you to get creative based on your preferences or what you have on hand!

• Add some cheese: Toss in shredded cheddar or feta cheese for a savory twist.
• Spice it up: Consider adding jalapeños or chili flakes if you love a bit of heat.
• Sweeten the deal: Mix in chocolate chips or dried fruit for a sweet treat variation.
• Swap the milk: Use almond milk or oat milk instead of buttermilk for a dairy-free option.

How to Make Sweet Potato Cornbread

Step 1: Prepare the Sweet Potato Puree

First things first! If you haven’t prepared your sweet potato puree yet, now’s the time. Simply steam or bake your sweet potatoes until they’re soft, then mash them until smooth. This step is crucial because it adds moisture and sweetness to our cornbread.

Step 2: Preheat Your Oven

Preheat your oven to 400 F. While it’s heating up, lightly butter an 8-inch glass baking dish. This will ensure our cornbread comes out perfectly golden and doesn’t stick!

Step 3: Combine Dry Ingredients

In a large bowl, whisk together all the dry ingredients: cornmeal, flour, baking powder, salt, baking soda, spices, granulated sugar, and brown sugar. Mixing these well helps evenly distribute all those lovely flavors before we add the wet ingredients.

Step 4: Mix Wet Ingredients

In another bowl, combine your pureed sweet potatoes with eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. If you’re using orange food coloring for that extra pop of color—add it now! Stir everything together until well blended; this mixture will bring moisture to our cornbread.

Step 5: Combine Wet and Dry Mixtures

Now comes the fun part! Gradually add the dry ingredients to the wet mixture while stirring gently. Be careful not to over mix; we want our cornbread light and fluffy!

Step 6: Pour into Baking Dish

Pour the batter evenly into your prepared pan. Spread it out gently so it’s even all around.

Step 7: Bake It Up

Pop your cornbread in the oven and bake for 20 minutes on the middle rack. After that time is up, tent it with foil and continue baking for another 20 minutes until the center is set.

Step 8: Make the Glaze

While your cornbread is baking away happily in the oven, let’s prepare a luscious glaze! In a small bowl, stir together melted butter, brown sugar, honey, salt, and cinnamon while it’s still hot—it helps dissolve everything beautifully.

Step 9: Brush on Glaze

Once your cornbread is done baking (and smells heavenly), remove it from the oven. Brush that glorious glaze generously over the top while it’s hot; you’ll want every bite to be infused with that sweetness!

Step 10: Serve & Enjoy

Slice up your Sweet Potato Cornbread and serve warm! Whether you’re enjoying it as part of dinner or snacking on it alone—this cornbread is sure to be loved by everyone at your table!

Pro Tips for Making Sweet Potato Cornbread

Making Sweet Potato Cornbread can be a delightful experience, and with these tips, you’ll ensure it turns out perfectly every time!

• Use fresh sweet potatoes – Freshly cooked sweet potatoes yield a creamier texture and richer flavor compared to canned versions, enhancing the overall taste of your cornbread.

• Don’t overmix the batter – Gently stirring the wet and dry ingredients together helps keep the cornbread light and fluffy. Overmixing can lead to a dense texture, which we want to avoid.

• Tent with foil halfway through baking – Covering the cornbread with foil after 20 minutes prevents the top from over-browning while allowing the center to cook through thoroughly.

• Let it cool slightly before serving – Giving your cornbread a brief cooling period makes it easier to cut into squares without crumbling, ensuring that every piece looks appetizing.

• Experiment with spices – Feel free to adjust the spices according to your taste. Adding more cinnamon or a pinch of cayenne can give your cornbread a unique twist that complements various meals.

How to Serve Sweet Potato Cornbread

When it comes to serving Sweet Potato Cornbread, there are plenty of creative ways to present this delicious dish that will impress your family and friends!

Garnishes

• Chopped chives or green onions – A sprinkle of fresh herbs adds a pop of color and a mild oniony flavor that complements the sweetness of the cornbread beautifully.

• Honey or maple syrup drizzle – A light drizzle not only enhances the sweetness but also adds an enticing visual appeal, making each slice even more inviting.

Side Dishes

• Chili con carne – The hearty flavors of chili pair wonderfully with sweet potato cornbread. The spicy kick balances out the sweetness while providing a comforting meal.

• Grilled vegetables – A colorful assortment of grilled vegetables adds freshness and a smoky flavor that contrasts delightfully with the rich cornbread.

• Collard greens – This classic Southern side dish offers a savory depth that perfectly complements the sweetness of your cornbread, creating a well-rounded plate.

• Black bean salad – A refreshing black bean salad brings in protein and texture, making it an ideal accompaniment for any meal featuring sweet potato cornbread.

Enjoy experimenting with these serving suggestions for your Sweet Potato Cornbread! Whether as a side dish or a standalone snack, it’s sure to be a hit at your table.

Make Ahead and Storage

This Sweet Potato Cornbread is not only delicious but also perfect for meal prep. You can easily make it ahead of time and store it for later enjoyment.

Storing Leftovers

• Allow the cornbread to cool completely before storing.
• Wrap tightly in plastic wrap or store in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing

• Cut the cornbread into individual portions.
• Wrap each piece in plastic wrap, then place in a freezer-safe bag or container.
• Freeze for up to 3 months for best quality.

Reheating

• For small pieces, microwave on high for 10-15 seconds until warm.
• For larger portions, preheat the oven to 350°F (175°C) and bake for about 10-15 minutes until heated through.

FAQs

Here are some common questions you might have about making Sweet Potato Cornbread.

Can I use canned sweet potatoes for Sweet Potato Cornbread?

Absolutely! Canned sweet potatoes can be a great time-saver. Just drain them and mash before using them as directed in the recipe.

How do I keep my Sweet Potato Cornbread moist?

To keep your cornbread moist, avoid overmixing the batter and ensure you don’t overbake it. The added sweet potatoes will help maintain moisture as well!

What can I serve with Sweet Potato Cornbread?

Sweet Potato Cornbread pairs beautifully with stews, chili, or even as a standalone snack. It’s versatile enough to complement many savory dishes!

Final Thoughts

I hope you find joy in making this Sweet Potato Cornbread! Its rustic sweetness and comforting texture make it truly special, whether enjoyed alongside a hearty meal or as a delightful snack on its own. Enjoy every bite and feel free to share your experience or any variations you try—I would love to hear from you!