Sweet Potato Cornbread Recipe

Sweet Potato Cornbread is a delightful twist on a classic, combining the natural sweetness of sweet potatoes with the hearty texture of cornbread. Here’s a recipe that’s moist, slightly sweet, and perfect for fall feasts or anytime you crave comfort food!

Ingredients

Wet Ingredients:

• 1 cup (240g) mashed sweet potato (about 1 medium sweet potato, roasted and mashed)
• 1 cup (240ml) buttermilk
• 2 large eggs
• ⅓ cup (80ml) melted butter (or vegetable oil)
• ¼ cup (50g) brown sugar (optional, for extra sweetness)
• 1 teaspoon pure vanilla extract

Dry Ingredients:

• 1 cup (140g) cornmeal
• 1 cup (125g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional, for a warm flavor)

Instructions

1. Prep the Sweet Potato:
   • Roast or boil the sweet potato until tender. Let it cool, then mash until smooth.
2. Preheat Oven:
   • Preheat your oven to 375°F (190°C). Grease and flour a 9-inch cast-iron skillet, square baking dish, or muffin tin.
3. Mix Wet Ingredients:
   • In a large bowl, whisk together the mashed sweet potato, buttermilk, eggs, melted butter, brown sugar, and vanilla extract.
4. Mix Dry Ingredients:
   • In another bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon (if using).
5. Combine:
   • Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
6. Bake:
   • Pour the batter into the prepared skillet or dish, spreading it evenly.
   • Bake for 25-30 minutes (20-25 minutes for muffins), or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
   • Let the cornbread cool slightly before slicing. Serve warm with butter, honey, or even a drizzle of maple syrup.

Tips for Success

• Texture: For chunkier sweet potato bits, mash lightly instead of pureeing completely.
• Add-ins: Mix in ½ cup of chopped pecans, dried cranberries, or shredded cheddar cheese for extra flavor.
• Storing: Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Enjoy your warm, tender Sweet Potato Cornbread! It’s the perfect side dish for chili, roasted meats, or holiday dinners.