The Best Sweet Potato Cornbread is a delightful twist on a classic recipe, combining the warm, comforting flavors of sweet potatoes with the subtle sweetness of cornmeal. This cornbread is moist, fluffy, and perfect for any occasion, whether it’s served alongside a hearty meal or enjoyed as a stand-alone snack. With its vibrant color and slightly sweet flavor, it’s sure to become a favorite in your home!
What You’ll Need for The Best Sweet Potato Cornbread
To make this delicious Sweet Potato Cornbread, gather the following ingredients:
- 680 grams mashed sweet potatoes (about 450 grams raw)
- 180 grams yellow cornmeal
- 125 grams all-purpose flour
- 50 grams packed brown sugar
- 50 grams granulated sugar
- 15 grams baking powder
- 5 grams salt
- 2.5 grams ground cinnamon
- 2.5 grams nutmeg or pumpkin pie spice
- 2 large eggs
- 120 grams sour cream
- 180 ml milk
- 30 ml mild cooking oil (such as vegetable oil)
- Oil, cooking spray, or butter to grease the skillet
- Honey and butter for serving (optional)
How to Make Sweet Potato Cornbread
- Preheat your oven to 220°C (425°F). Coat the inside of a 25 cm (10-inch) cast iron skillet with oil or cooking spray.
- In a large bowl, whisk together the cornmeal, flour, both sugars, baking powder, salt, cinnamon, and nutmeg (or pumpkin pie spice).
- In another bowl, combine the mashed sweet potatoes, eggs, sour cream, milk, and oil. Whisk until the mixture is smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
- Carefully remove the hot skillet from the oven and pour in the batter. Use a spatula to smooth the top.
- Bake in the preheated oven for 20-25 minutes, or until the center is set and the top is a lovely golden brown.
- Let the cornbread cool for about 5 minutes before serving. Enjoy it warm, optionally topped with honey and butter.
How to Serve Sweet Potato Cornbread
This Sweet Potato Cornbread goes well with a variety of dishes. Serve it warm as a side with chili, soup, or your favorite barbecue. You can also enjoy a slice for breakfast topped with butter or honey for a sweet start to your day. Pair it with a hot cup of tea or coffee for a cozy afternoon snack!
Helpful Tricks for Sweet Potato Cornbread
- Roasting Sweet Potatoes: For the best flavor, roast the sweet potatoes in the oven. Preheat to 200°C (400°F), wash and scrub the potatoes, poke holes in them, and bake for 35-45 minutes until tender. Allow them to cool before mashing.
- Variations: Try adding ingredients like shredded cheese, jalapeños for spice, or corn kernels for texture to put your own spin on the recipe!
- Storage: Leftover cornbread can be stored in an airtight container for up to 3 days at room temperature or kept in the refrigerator for a week. Reheat in the oven or microwave before serving.
Sweet Potato Cornbread FAQs
Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes! Just be sure to drain them well and mash before adding them to the mix.
Can I make this cornbread ahead of time?
Absolutely! You can prepare it a day ahead and reheat it in the oven before serving.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend to enjoy this recipe without gluten.
Give The Best Sweet Potato Cornbread a try today; it’s simple to make and deliciously satisfying. You’ll love the way it fills your home with sweet, comforting aromas! Enjoy!
Sweet Potato Cornbread
Ingredients
Method
- Preheat your oven to 220°C (425°F). Coat the inside of a 25 cm (10-inch) cast iron skillet with oil or cooking spray.
- In a large bowl, whisk together the cornmeal, flour, both sugars, baking powder, salt, cinnamon, and nutmeg (or pumpkin pie spice).
- In another bowl, combine the mashed sweet potatoes, eggs, sour cream, milk, and oil. Whisk until the mixture is smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
- Carefully remove the hot skillet from the oven and pour in the batter. Use a spatula to smooth the top.
- Bake in the preheated oven for 20-25 minutes, or until the center is set and the top is a lovely golden brown.
- Let the cornbread cool for about 5 minutes before serving. Enjoy it warm, optionally topped with honey and butter.
