Description

This Sweet Potato Cornbread is a moist, flavorful twist on a classic favorite, combining the natural sweetness of mashed sweet potatoes with the comforting texture of traditional cornbread. Perfectly spiced with cinnamon and nutmeg, this recipe yields a tender, golden-brown bread that’s great as a side dish or a cozy snack.

Ingredients

Dry Ingredients

1 cup fine yellow cornmeal
1 cup all-purpose flour
1/4 cup packed light or dark brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

2 large eggs
2 cups whole buttermilk
1 cup cooked and mashed sweet potato
6 tablespoons unsalted butter, melted

For Serving

Pats of butter, honey or alaga/sorghum syrup, for drizzling

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Instructions

Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Line a 9×9 inch square baking pan with parchment paper or generously coat it with baking spray. Alternatively, you can use a large cast iron skillet (10-12 inches) or a 12-cup muffin pan lined with cupcake liners. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg until thoroughly combined. Set aside.
Combine Wet Ingredients: In a large bowl, whisk the eggs, whole buttermilk, and mashed sweet potato until smooth and fully blended. This mixture forms the moist base of the batter.
Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet ingredients. Use a rubber spatula to gently fold everything together just until combined. Avoid overmixing to keep the cornbread tender.
Add Melted Butter: Pour in the melted unsalted butter and fold it into the batter until evenly incorporated.
Transfer Batter and Bake: Pour the batter into the prepared baking pan, smoothing out the top with an offset spatula if necessary. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes. Slice into wedges and serve immediately with extra pats of butter and a drizzle of honey or alaga/sorghum syrup if desired. Enjoy!

Notes

Using parchment paper makes it easier to remove the cornbread from the pan.
Substitute almond milk mixed with 1 tablespoon lemon juice if you want a dairy-free buttermilk alternative.
For a sweeter cornbread, increase the brown sugar slightly or add a drizzle of syrup when serving.
Ensure not to overmix the batter to maintain a fluffy texture.
Mashed sweet potatoes can be made ahead and refrigerated for convenience.
Cast iron skillets will give a crispier crust but any suitable baking pan works well.