Sweet Potato Cornbread

There’s something undeniably nostalgic about the comforting aroma of sweet potato cornbread wafting through the kitchen. For many of us raised on Southern cooking, this golden, slightly sweet bread evokes memories of cozy kitchens, bustling Sunday dinners, and the warm laughter of family gathered around a table. Sweet potato cornbread has always been a cherished side dish in many African-American households—a marriage of two Southern staples: cornbread and candied sweet potatoes.

Traditionally served during the fall and winter holidays, especially around Thanksgiving, sweet potato cornbread offers a heartwarming blend of flavors and textures. The natural sweetness of roasted sweet potatoes melds with the rustic charm of cornmeal, creating a moist, cake-like bread with just a touch of crispiness at the edges. It’s the kind of dish that feels like a hug from the inside out.

Whether slathered with butter, drizzled with honey, or served alongside collard greens or a hearty stew, this sweet potato cornbread always brings a sense of home. Today, we’re going beyond tradition with a modern homemade version that stays true to its roots but is easy enough for any home cook to prepare.

Why You’ll Love This Recipe:

• Incredibly moist, tender texture from mashed sweet potatoes
• Subtly sweet with a rich, buttery flavor
• Perfect balance of soul food tradition and homestyle baking
• Easy to make and pairs well with both sweet and savory dishes
• A beautiful golden color and comforting aroma

INGREDIENTS YOU’LL NEED:

• 1 cup mashed sweet potatoes (roasted and cooled)
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 cup buttermilk
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

HOW TO MAKE SWEET POTATO CORNBREAD:

This sweet potato cornbread is simple to whip up but carries the warmth and soul of generations. Here’s how to make it step-by-step.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare Your Sweet Potatoes
Start by roasting your sweet potatoes in a 400°F oven until tender—about 45 minutes depending on size. Roasting brings out their natural sugars, which enhances the cornbread’s flavor. Once cooled, peel and mash them until smooth.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them together until evenly mixed.

Step 3: Combine Wet Ingredients
In another bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, melted butter, oil, and vanilla extract. Blend until smooth and creamy.

Step 4: Make the Batter
Gradually pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter should be thick but pourable—don’t overmix.

Step 5: Bake to Perfection
Pour the batter into a greased 9-inch cast iron skillet or baking dish. Smooth the top with a spatula. Bake at 375°F for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve
Let the cornbread cool slightly before slicing. Serve warm with a pat of butter or a drizzle of honey for the ultimate Southern treat.

HELPFUL TIPS:

• Roast, don’t boil: Roasting the sweet potatoes concentrates their flavor and avoids excess moisture.
• Use fresh buttermilk: It gives the bread that classic tangy richness and helps with a tender crumb.
• Don’t skip the spices: The cinnamon and nutmeg bring out the natural sweetness of the potatoes beautifully.
• Make it ahead: This cornbread tastes even better the next day—store it tightly wrapped and warm it gently before serving.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

NOTES:

• You can swap out the brown sugar for maple syrup if you prefer a natural sweetener.
• Add chopped pecans or a sprinkle of corn kernels for extra texture.

NUTRITIONAL INFORMATION: (Estimated per serving)

• Calories: 210
• Fat: 9g
• Carbohydrates: 28g
• Protein: 4g
• Sugar: 10g
• Fiber: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use canned sweet potatoes?
Yes, just make sure they’re plain and drained. Mash until smooth before measuring.

Can I make it gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free blend. Be sure your cornmeal is also labeled gluten-free.

Does it freeze well?
Absolutely. Wrap individual slices tightly in plastic wrap and freeze for up to 2 months.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm before serving for best texture.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Easy Lemon Brownies
• Raspberry Glazed Key Lime Cake
• Banana Bread Cinnamon Rolls

CONCLUSION:

Sweet potato cornbread is more than a side dish—it’s a memory baked into every bite. Whether you’re reviving a family tradition or starting a new one, this recipe brings Southern warmth and flavor to any table. The natural sweetness of sweet potatoes adds a unique twist that turns an everyday bread into something truly special. Make it once, and it’ll become a staple in your kitchen too.

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