Sweet Potato Cornbread Recipe
This moist and flavorful sweet potato cornbread combines the richness of mashed sweet potatoes with the classic texture of cornbread. Slightly sweet with a hint of spice, it’s the perfect side dish for soups, chili, or holiday meals!
Ingredients
- 1 cup mashed sweet potatoes about 1 medium sweet potato, cooked & mashed
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar or honey for natural sweetness
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon optional, for warmth
- 1/2 cup butter melted
- 2 large eggs
- 1 cup buttermilk or whole milk with 1 tsp vinegar
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat & Prepare
- Preheat oven to 375°F (190°C).
- Grease a 9x9-inch baking dish or cast iron skillet.
- Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
- Step 3: Mix the Wet Ingredients
- In another bowl, whisk together mashed sweet potatoes, melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Step 4: Combine & Mix
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Step 5: Bake the Cornbread
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Serve & Enjoy!
- Let cool slightly before slicing.
- Serve warm with butter, honey, or maple syrup.
Notes
Want extra fluffiness? Add 1/2 tsp baking soda.
For a savory twist, mix in 1/2 cup shredded cheddar cheese or chopped jalapeños.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
For a savory twist, mix in 1/2 cup shredded cheddar cheese or chopped jalapeños.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.