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

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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.