Sweet Potato Cornbread has a soft and fluffy texture with a sweet taste from mashed sweet potatoes, flavored with the warm spices of cinnamon and nutmeg. I love to drizzle a little honey or maple syrup over my piece! It is a delicious side dish to serve with hearty soups or stews, or a wonderful addition to your Thanksgiving menu! (Do you know what day Thanksgiving is this year?) If you are excited to try this sweet potato cornbread, you’ll love my Homemade Cornbread recipe, too!
Ingredients & Substitutions
- Sweet Potato: I peeled and cut one medium sweet potato into cubes, then boiled and mashed it. You should get about a cup of mashed sweet potato for this recipe. Keep in mind that the amount of mashed sweet potato will depend on the size of the potato. If you have extra mashed sweet potatoes, use it for another recipe like my Sweet Potato Pancakes!
- Cornmeal: I prefer yellow cornmeal (as opposed to white). It has a sweeter, slightly richer flavor, and I like the golden color it gives the bread. Be sure to soak the cornmeal in milk for about 10 minutes before adding the other ingredients. Soaking it makes it softer, so the cornbread is not gritty. It also helps the cornmeal absorb moisture, making the cornbread nice and fluffy instead of dry. Plus, it brings out a little more of the corn’s natural sweetness!
- Sugar: I used both granulated and light brown sugar in the bread. Using both gives the cornbread a nice balance of sweetness. Granulated sugar makes it sweet, while brown sugar adds a little bit of molasses flavor and makes the cornbread extra moist. Brown sugar also gives the cornbread a slightly deeper color. Together, they make the cornbread taste richer and softer!
- Warm Spices: Ground cinnamon and nutmeg pair perfectly with the sweet potatoes. If you don’t have cinnamon and/or nutmeg, substitute one or both with pumpkin pie spice!
- Toppings (Optional): I love to add a little honey or maple syrup to my piece of cornbread for a little extra sweetness. Butter and jam are also delicious toppings. But, the cornbread is delicious on its own, too!
Can I Use Canned Sweet Potatoes?
Yes, you can use canned sweet potatoes in this cornbread. If using canned sweet potatoes, be sure to drain them well and mash until smooth. You will need about a cup of mashed sweet potatoes. I would recommend reducing the amount of brown sugar in the recipe to balance out the extra sweetness in the canned potatoes.
Can I Make Sweet Potato Cornbread In A Cast Iron Skillet?
Yes, for a more rustic presentation, you can make the cornbread in a cast iron (or other oven-safe) skillet. Add a little melted butter or vegetable oil to the skillet before pouring in the sweet potato cornbread batter. Then, bake for about 20-25 minutes, or until the cornbread is golden brown and a toothpick comes out with a few crumbs but no wet batter. Watch carefully as it bakes, adjusting the baking time as needed.
Storing & Reheating Sweet Potato Cornbread
To Store Cornbread: Once cooled to room temperature, store sweet potato cornbread in an airtight container. It will last up to a couple of days at room temperature. For longer storage, keep the cornbread in the refrigerator for up to 5 days or so.
To Reheat Cornbread: To reheat cornbread, wrap it in aluminum foil and bake at 350°F for 10-15 minutes, or microwave a piece on a plate with a cup of water (to create steam) for 20-30 seconds. Or, heat the cornbread in a non-stick skillet over medium-low heat for about 2-4 minutes, flipping halfway through. Enjoy your warm cornbread!
Can I Freeze Sweet Potato Cornbread?
Sure, if you are not going to enjoy the cornbread within a few days, freeze it! To freeze cornbread, wrap individual pieces in plastic wrap, then place them in a freezer-safe bag or container. It can last up to 3 months in the freezer. Thaw at room temperature or warm in the oven before serving.
Sweet Potato Cornbread
Ingredients
- 1 medium sweet potato, peeled, cut into 2-inch pieces (about 1 cup mashed)
- 1 cup (245 g) whole milk, room temperature
- 1 cup (122 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 3 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 large egg, room temperature
- ½ cup (109 g) vegetable oil
- honey or maple syrup, for serving
Instructions
- Preheat oven to 400°F. Spray a 9×9-inch baking dish with cooking spray. Set aside.
- Bring a large pot of water to a boil over medium-high heat. Add the sweet potato pieces and cook for 15-20 minutes, or until fork-tender. Drain well. Then, mash the sweet potatoes with a fork or potato masher until smooth, making sure there are no lumps. Set aside to cool slightly while you prepare the rest of the recipe.
- In a large bowl, combine the milk and cornmeal. Let it soak for 10 minutes.
- After soaking the cornmeal, add the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, mashed sweet potatoes, egg, and vegetable oil. Stir until well combined. Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs, but no wet batter.
- Let the cornbread cool on a rack for about 20 minutes before cutting.
- Serve warm, drizzled with honey or maple syrup.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I will start by saying I am not a huge fan of cornbread. But, this sweet potato cornbread was incredibly moist with just the right amount of sweetness.
Elizabeth
I love this cornbread! If you though cornbread was just dry and crumbly, you have to make this! It's a winner in the cornbread world!
Annabelle
The sweet potato adds a unique twist to traditional cornbread, making it richer and a little denser.
Bella
Loved the texture! The sweet potato made it super soft, and it had a nice balance of sweet and savory.
Selena
This recipe was easy to follow, and the result was delicious. The cornbread stayed soft and flavorful even the next day.
