Sweet Potato Cornbread Recipe

“Sweet Potato Cornbread Recipe: This easy and delicious Sweet Potato Cornbread combines the natural sweetness of roasted sweet potatoes with the warm spices of cinnamon, making it the perfect side dish for any fall meal, Thanksgiving, or Southern-inspired dinner. Made with simple ingredients like cornmeal, buttermilk, and honey, this moist cornbread has a tender crumb and golden-brown crust. Enjoy it as a savory side or a sweet treat with butter and a drizzle of honey. Ideal for beginners, this homemade Sweet Potato Cornbread recipe is sure to become a family favorite.”

Ingredients

• 1 1/4 cups cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon or pumpkin pie spice
• 1/4 tsp salt
• 6 oz unsalted butter, melted and cooled
• 2 tbsp honey
• 1/3 cup brown sugar
• 2 large eggs
• 1 cup buttermilk, at room temperature
• 1 cup roasted and mashed sweet potatoes

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400°F. Grease a 9-inch square baking pan and line it with parchment paper. Measure and prepare all ingredients before starting.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, cinnamon (or pumpkin pie spice), and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, brown sugar, eggs, buttermilk, and mashed sweet potatoes until smooth and creamy.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently mix using a rubber spatula until just combined; be careful not to overmix.
5. Transfer to Baking Pan: Pour the batter into the prepared baking pan, spreading it evenly.
6. Bake: Place the pan in the oven and bake for 18-20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Serve: Enjoy warm, plain or with butter and a drizzle of honey.

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Tips

• Room Temperature Ingredients: Ensure the buttermilk and eggs are at room temperature to help the cornbread bake evenly.
• Avoid Overmixing: Overmixing can make the cornbread dense; mix until just combined.
• Roast Sweet Potatoes in Advance: For added flavor, roast the sweet potatoes beforehand and let them cool before mashing.

Variations and Substitutions

• Sweetener: Substitute honey with maple syrup for a different flavor profile.
• Spices: Try adding a pinch of nutmeg for extra warmth or swap cinnamon for pumpkin pie spice.
• Add-ins: Incorporate corn kernels, chopped pecans, or even diced jalapeños for added texture and flavor.

FAQs

Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I use canned sweet potatoes?
Yes, canned sweet potatoes work well; just drain and mash them before adding.

Can I make this recipe vegan?
For a vegan version, replace the buttermilk with a plant-based milk mixed with a teaspoon of vinegar, use a vegan butter substitute, and substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

Serving Suggestions

Serve this cornbread alongside a hearty chili, a warm bowl of soup, or as a side to your favorite Southern dishes. It also makes a great breakfast treat with a spread of jam or nut butter.

Why You’ll Love This Recipe

This Sweet Potato Cornbread is soft, slightly sweet, and has a moist texture that’s both comforting and versatile. The sweet potatoes add a depth of flavor and natural sweetness, while the hint of cinnamon makes it perfect for fall gatherings. It’s a simple recipe that brings a delightful twist to traditional cornbread.