Get ready to fall in love with a side dish that outshines the main course—Brown Sugar Sweet Potato Cornbread. This Southern-inspired bake brings together earthy sweet potatoes, luscious brown sugar, and the beloved crunch of cornmeal for a cornbread that’s golden, moist, and just the right amount of sweet. Whether you’re hosting a holiday meal or just looking for a cozy treat, Brown Sugar Sweet Potato Cornbread promises comfort and a welcome twist on a classic, all with a soft crumb and irresistible home-baked aroma.
Ingredients You’ll Need
You’ll be amazed at how a handful of humble pantry staples combine to create a showstopping Brown Sugar Sweet Potato Cornbread. Each ingredient does its part—some add sweetness, some bring substance, but together, they make magic. Here’s how every component joins forces for one unforgettable bite.
- Mashed Sweet Potato: Adds moisture, natural sweetness, and gives the bread its beautiful golden hue.
- Brown Sugar: Deepens the flavor with a hint of molasses and brings out the best in the sweet potatoes.
- Unsalted Butter: Makes the cornbread rich, tender, and full of flavor—melted for easy mixing.
- Eggs: Bind everything together and provide structure so each square holds up to buttering.
- Buttermilk: Gives a tangy lift that balances the sweetness and helps the bread rise with a soft crumb.
- Yellow Cornmeal: The heart of cornbread—adds that signature texture and rustic flavor.
- All-Purpose Flour: Lightens the structure, letting the bread stay fluffy instead of dense.
- Baking Powder: Helps the bread puff up tall with a gentle rise.
- Baking Soda: Works with the buttermilk for even more lift and tender texture.
- Salt: Essential in amplifying all the sweet and savory notes.
- Cinnamon (optional): A touch of spice that pairs beautifully with the sweet potato, especially for fall gatherings.
- Butter or Oil for Greasing: Keeps every crumb from sticking and adds a hint of buttery crust.
How to Make Brown Sugar Sweet Potato Cornbread
Step 1: Prepare Your Pan and Preheat
Nothing beats that golden crust, so start by preheating your oven to 375°F (190°C). Grease either an 8×8-inch baking dish or a 9-inch cast iron skillet with butter or oil—cast iron especially gives a classic Southern touch and a crispier edge, if that’s your jam.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, blend the mashed sweet potato, brown sugar, melted butter, eggs, and buttermilk. Whisk until the mixture is sumptuously smooth and all the sweetness from the brown sugar dissolves right in. The aroma will already get your taste buds working!
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon (if you’re adding that warm, cozy touch). Give this mix a good stir to keep the rise even and prevent pockets of baking powder.
Step 4: Bring It All Together
Add your dry ingredients to the wet mixture and gently fold everything together. Take care not to overmix—just stop as soon as no streaks of dry flour remain. This preserves the cornbread’s airy, tender bite.
Step 5: Bake to Perfection
Pour your silky batter into the prepared pan or skillet, smoothing the top so it bakes evenly. Slide into the oven and bake for 25 to 30 minutes, until the top turns golden and a toothpick emerges clean from the center. Let your Brown Sugar Sweet Potato Cornbread cool slightly before slicing—if you can resist!
How to Serve Brown Sugar Sweet Potato Cornbread
Garnishes
A pat of creamy butter melting over a warm slice is classic, but don’t stop there! Try a drizzle of honey, a dusting of cinnamon sugar, or a scattering of toasted pecans for eye-catching flair and extra flavor.
Side Dishes
Brown Sugar Sweet Potato Cornbread shines alongside chili, barbecued meats, and stews—its hint of sweetness perfectly balances savory mains. It’s equally at home next to spicy beans, creamy casseroles, or a hearty salad.
Creative Ways to Present
Switch things up by cutting your cornbread into wedges, rustic chunks, or even mini rounds for a party platter. Dress up each piece with dollops of whipped cinnamon butter, or stack cubes with toothpicks for a bread basket that disappears fast!
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, wrap them tightly or tuck them into an airtight container. Brown Sugar Sweet Potato Cornbread stays moist and delicious on the counter for up to 2 days, or in the fridge for 3 days.
Freezing
Yes, you can freeze it! Cut cooled cornbread into squares, wrap individually in plastic wrap, and stash in a freezer bag. It’ll keep its flavor and texture for up to 2 months—perfect for last-minute cravings!
Reheating
Revive your cornbread by warming slices in a 325°F oven for about 10 minutes, or briefly in the microwave for instant comfort. For extra indulgence, toast gently with a little butter in a skillet until golden and aromatic.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned mashed sweet potato works in a pinch; just make sure to drain any excess liquid and use pure sweet potato (not a pie filing). The flavor will still shine through.
Can I make Brown Sugar Sweet Potato Cornbread dairy-free?
You sure can. Substitute melted coconut oil or a vegan butter for the regular butter, and swap in your favorite non-dairy milk with a splash of vinegar for the buttermilk effect.
How do I know when it’s fully baked?
Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. The top should be golden and slightly springy to the touch.
Can I double the recipe for a crowd?
Go for it! Double all the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the bake time, so keep an eye (and nose!) on it as it bakes.
What if I want it even sweeter?
If your sweet tooth calls for it, increase the brown sugar to 2/3 cup, or drizzle with honey butter after baking. It’s your Brown Sugar Sweet Potato Cornbread—make it your own!
Final Thoughts
If you’ve never experienced the magic of homemade Brown Sugar Sweet Potato Cornbread, this is your sign to whip up a batch. With its tender crumb, cozy flavor, and just-right sweetness, it’s bound to become a new favorite at your table. Happy baking!
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Brown Sugar Sweet Potato Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 squares
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Brown Sugar Sweet Potato Cornbread is a delightful twist on traditional cornbread, with the natural sweetness of sweet potato and brown sugar. Moist, tender, and perfectly golden, it’s a wonderful addition to any meal or as a snack.
Ingredients
Wet Ingredients:
- 1 cup mashed sweet potato (about 1 medium cooked and peeled)
- 1/2 cup brown sugar (light or dark)
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 cup buttermilk
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- butter or oil for greasing pan
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or a 9-inch cast iron skillet.
- Mix wet ingredients: In a large mixing bowl, whisk together mashed sweet potato, brown sugar, melted butter, eggs, and buttermilk until smooth.
- Combine dry ingredients: In a separate bowl, stir together cornmeal, flour, baking powder, baking soda, salt, and cinnamon if using. Add dry ingredients to wet mixture and stir until just combined.
- Bake: Pour batter into the prepared pan, spread evenly, and bake for 25–30 minutes until golden and a toothpick inserted comes out clean.
- Cool and serve: Let cool slightly, then slice and serve.
Notes
- For extra sweetness, increase brown sugar to 2/3 cup.
- Add chopped pecans or a drizzle of honey butter for a special touch.
- Store leftovers wrapped for up to 3 days or freeze for later enjoyment.
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