Description
This Sweet Potato Cornbread recipe combines the natural sweetness and moistness of cooked sweet potatoes with hearty cornmeal for a deliciously tender and flavorful cornbread. Perfect as a side for meals or a comforting snack, this cornbread features warm spices like cinnamon and nutmeg, balanced by the richness of buttermilk and butter, baked to golden perfection in the oven.
Ingredients
Scale
Main Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet to prepare for baking.
- Cook Sweet Potatoes: Boil the cubed sweet potatoes until they are tender, about 10-15 minutes. Drain well, then mash them until smooth. Set aside to cool slightly before use.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter with the granulated sugar. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the buttermilk, vanilla extract, and the mashed sweet potatoes until fully combined.
- Combine Mixtures: Gradually add the wet mixture into the dry ingredients, stirring gently just until combined. Be careful not to overmix to keep the cornbread tender.
- Bake: Pour the batter into the prepared baking dish or skillet. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan before slicing. Serve warm with butter or honey for best flavor.
Notes
- Use a fork to test doneness; if it comes out clean without batter, cornbread is ready.
- Mashed sweet potatoes can be prepared ahead to save time.
- Substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
- For a dairy-free version, use plant-based milk and butter alternatives.
- Ensure not to overmix batter to keep cornbread light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
