Description
This Sweet Potato Cornbread recipe combines the natural sweetness and moisture of mashed sweet potatoes with the classic texture of cornmeal bread. Perfectly spiced with cinnamon and nutmeg, this tender and flavorful cornbread baked to golden perfection is ideal as a comforting side dish or snack.
Ingredients
Scale
Main Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet to prepare for baking.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in water for about 10 to 15 minutes or until fork-tender. Drain well, then mash the potatoes until smooth. Allow them to cool slightly so they won’t cook the eggs in the next step.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, combine the melted butter and granulated sugar, mixing well. Add the eggs one at a time, beating thoroughly after each addition. Then stir in the buttermilk, vanilla extract, and the mashed sweet potatoes, mixing until the wet mixture is smooth and well combined.
- Combine Mixtures: Gradually add the wet ingredients into the dry ingredients, gently folding and stirring just until combined. Be careful not to overmix to ensure a tender crumb in the finished cornbread.
- Bake: Pour the batter evenly into the prepared baking dish or skillet. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the cornbread to cool in the pan for at least 10 minutes before slicing. Serve warm with extra butter or honey if desired for a cozy, comforting treat.
Notes
- Boiling the sweet potatoes ensures they become tender and mash easily for a smooth batter.
- Using buttermilk helps to create a moist texture and tender crumb in the cornbread.
- Do not overmix the batter; gentle folding preserves the light texture.
- This cornbread keeps well wrapped at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat slices in a toaster oven or microwave before serving for best results.
- For a dairy-free version, substitute butter with coconut oil and use a plant-based buttermilk alternative.
