Sweet Potato Cornbread Recipe
A twist on a classic cornbread using mashed sweet potatoes. It's sweet, moist, and perfect to add to your weeknight, or holiday table. Plus, it's so simple to assemble, making it perfect for beginner cooks.
Servings: 10 to 12
Calories: 273kcal
Ingredients
- 1¾ cups mashed sweet potatoes from about 1 ½ pounds sweet potatoes
- ½ cup buttermilk
- 8 tablespoons unsalted butter melted, plus more for pan
- 4 large eggs
- ¼ cup packed brown sugar or ¼ cup granulated sugar
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- ¼ teaspoon cinnamon or up to ¾ teaspoon!
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1¾ teaspoons salt
Instructions
- Heat oven to 350ºF with rack in the middle. With extra butter, grease a 9-inch cast iron skillet, or 2-quart baking dish; set aside.
- Prick sweet potatoes all over with fork. Microwave* until potatoes are very soft, 10 to 12 minutes, turning once. Let potatoes cool slightly, then cut open. Remove the insides and discard skin. Mash potatoes and measure 1¾ cups for the recipe.
- In a mixing bowl whisk together the sweet potato puree, buttermilk, melted butter, eggs, and brown sugar. In a separate bowl whisk together the cornmeal, flour, cinnamon, baking powder, baking soda, and salt.
- Stir sweet potato mixture into cornmeal mixture until just combined. Mixture may have some lumps but no dry bits of flour.
- Spread batter in the prepared pan, smoothing the top. Bake until cornbread is toasting around the edges and springs back ever so slightly when gently touched, this will be 25 to 30 minutes.
- Let cornbread cool in the pan for 35 to 45 minutes before cutting and serving. Or let it cool completely, wrap pan and keep at room temperature for up to a day.
- *If you don't have a microwave, bake the sweet potatoes at 375ºF for 35 to 45 minutes until soft. You can wrap them in foil if desired.
Notes
- Mashed sweet potato gives simple cornbread a little sweetness and makes it seem extra rich. You’ll love this as a savory or sweet cornbread, great to serve with BBQ and grilled meals, picnics, soups and stews, or alongside a salad.
- White granulated sugar or brown sugar work equally well in this recipe.
- Add up to ¾ teaspoon ground cinnamon if you’d like. The more cinnamon added, the more sweet the cornbread will seem, as cinnamon adds that baked sweetness flavor. I like a minimum ¼ teaspoon.
Nutrition
Calories: 273kcal | Carbohydrates: 34g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 520mg | Potassium: 337mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3710IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg
