If you’ve been searching for a cozy, flavorful twist on a classic comfort food, this Sweet Potato Cornbread Recipe is about to become your new favorite. Bursting with warm spices and the natural sweetness of garnet sweet potatoes, this cornbread comes out moist, tender, and perfectly crumbly every time. It’s incredibly easy to make, filling your kitchen with an inviting aroma that instantly makes everyone gather around. Whether you’re hosting a holiday meal or simply craving something that feels like a hug in bread form, this recipe nails it with its balance of sweet and savory in every bite.
Ingredients You’ll Need
The magic of this Sweet Potato Cornbread Recipe lies in using simple, pantry-friendly ingredients that work together to create its signature taste and texture. Each element plays a crucial role, from the smooth sweetness of the pureed sweet potatoes to the golden cornmeal that adds just the right amount of earthiness and bite.
- Red garnet sweet potatoes: Known for their vibrant color and natural sweetness, they keep the cornbread moist and flavorful.
- Fine yellow cornmeal: This provides the classic cornbread texture with a delicate graininess that’s not too coarse.
- All-purpose flour: Helps bind the cornbread together for a tender crumb.
- Baking powder and baking soda: Essential leavening agents that ensure the cornbread rises beautifully and stays light.
- Kosher salt: Enhances the sweet and savory balance.
- Ground cinnamon and nutmeg: Deliver warming spices that complement the sweet potato perfectly.
- Granulated and light brown sugar: Add a gentle sweetness and subtle molasses undertone.
- Milk and sour cream: They create a luscious batter and keep the cornbread moist.
- Large eggs: Provide structure and richness.
- Unsalted butter: Melted for rich flavor and a tender crumb.
How to Make Sweet Potato Cornbread Recipe
Step 1: Steam the Sweet Potatoes Until Tender
Start by steaming peeled and chopped red garnet sweet potatoes in a steamer basket set over boiling water. This cooking method helps the sweet potatoes retain their moisture and natural sweetness while softening them just right. You’ll know they’re ready when a fork slides in effortlessly after about 10 to 15 minutes.
Step 2: Puree and Measure the Sweet Potatoes
Once the potatoes are tender, pop them into a food processor and blend until silky smooth. From here, measure out exactly one cup of this luscious puree—it’s the heart of your Sweet Potato Cornbread Recipe, packing in flavor and moisture. Any leftover puree can be refrigerated for another use, so there’s no waste.
Step 3: Prepare Your Pan and Oven
Preheat the oven to 375°F (190°C) and grease an 11×7-inch baking pan with oil. This ensures your cornbread won’t stick and will have beautifully browned edges that everyone will fight over.
Step 4: Combine Dry Ingredients
Whisk together the cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg in a large bowl. This blend sets the stage by evenly distributing the rising agents and warm spices so every bite is perfectly balanced.
Step 5: Mix the Wet Ingredients
In another bowl, stir together the pureed sweet potato, granulated sugar, brown sugar, milk, sour cream, eggs, and melted butter. This mixture should be smooth and slightly thick, ensuring the cornbread ends up rich and moist with just the right amount of sweetness.
Step 6: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients, then gently stir until just combined. Be careful not to overmix—stir just enough to bring everything together so your cornbread remains tender and fluffy.
Step 7: Bake to Perfect Golden Deliciousness
Transfer the batter to your prepared pan and bake for 35 to 45 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean. Let the cornbread cool for about 10 minutes before slicing, which allows it to set up beautifully and makes serving much easier.
How to Serve Sweet Potato Cornbread Recipe
Garnishes
Add a pat of honey butter or a drizzle of maple syrup right on top while it’s still warm to enhance the natural sweetness of this cornbread. A sprinkle of chopped pecans or a dash of cinnamon sugar can also amp up the cozy factor and crunch.
Side Dishes
This Sweet Potato Cornbread Recipe pairs wonderfully with hearty stews, chili, or roasted fall vegetables, making it an ideal addition to any comforting dinner spread. It’s also fantastic alongside smoky barbecue or alongside vibrant salads to bring warmth to the meal.
Creative Ways to Present
Try turning this cornbread into mini muffins for a cute, grab-and-go snack or cutting it into cubes and toasting them to make unique croutons for soups and salads. You can also serve it topped with a scoop of cinnamon butter or mashed sweet potatoes for a fun twist.
Make Ahead and Storage
Storing Leftovers
Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For a bit longer freshness, refrigerate where it can last up to a week without drying out.
Freezing
This cornbread freezes beautifully. Wrap individual slices or the whole pan tightly in plastic wrap and then foil before freezing. It will keep for up to three months, perfect for prepping ahead or saving for busy days.
Reheating
Rewarm leftovers gently in the oven at 325°F for about 10 to 15 minutes or microwave slices for 20-30 seconds. Adding a light brush of butter before reheating adds extra moisture and flavor, making it taste almost freshly baked.
FAQs
Can I use regular sweet potatoes instead of red garnet sweet potatoes?
Yes, you can substitute with regular sweet potatoes, but red garnet sweet potatoes offer a deeper sweetness and richer color which really enhance the flavor and appearance of the Sweet Potato Cornbread Recipe.
Is it okay to use buttermilk instead of milk?
Absolutely! Buttermilk adds a nice tang and can help tenderize the cornbread even more, which works wonderfully here if you prefer a slightly tangy flavor profile.
Can I make this cornbread gluten-free?
You can swap out the all-purpose flour for a gluten-free flour blend. Make sure it’s a well-balanced blend that includes a binder like xanthan gum to keep the texture just right.
What’s the best way to ensure my cornbread isn’t dry?
The key is not to overmix the batter and to avoid overbaking. Also, the combination of sour cream and pureed sweet potatoes helps keep the cornbread moist and tender naturally.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped toasted pecans or walnuts add a lovely crunch, while chocolate chips bring a hint of indulgence. Just fold them into the batter before baking for a delightful variation on the classic.
Final Thoughts
There’s nothing quite like the comforting aroma and delightful flavor of this Sweet Potato Cornbread Recipe to bring a sense of warmth and joy to your table. It’s easy to make, incredibly satisfying, and versatile enough to serve with countless meals or enjoy as a snack. I can’t wait for you to try it and experience that perfect slice of cozy goodness with every bite.
Print
Sweet Potato Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 pieces
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Cornbread combines the natural sweetness and moist texture of red garnet sweet potatoes with classic cornmeal to create a tender, flavorful bread. Perfect for fall meals or as a side to chili, this recipe features warm spices like cinnamon and nutmeg and a balance of sugars for a subtly sweet finish. It is baked to golden perfection and makes 12 delicious servings.
Ingredients
Sweet Potato Preparation
- 2 medium red garnet sweet potatoes (peeled and chopped)
Dry Ingredients
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
Wet Ingredients
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter (melted)
Instructions
- Steam the Sweet Potatoes: Place 1 inch of water in a large pot and fit it with a steamer basket. Add in the peeled and chopped sweet potatoes, cover, and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are tender enough to pierce easily with a fork, about 10-15 minutes.
- Puree the Sweet Potatoes: Transfer the cooked sweet potatoes to a food processor and blend until smooth. Measure out 1 cup of the puree to use in the recipe and save the remaining for another use.
- Preheat the Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Spray an 11×7-inch baking pan with oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, mix the pureed sweet potato with granulated sugar, light brown sugar, milk, sour cream, eggs, and melted butter until fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Bake the Cornbread: Pour the batter into the prepared baking pan and bake in the preheated oven for 35 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before slicing and serving warm.
Notes
- Ensure sweet potatoes are fully cooked and soft before pureeing for best texture.
- You can substitute buttermilk for milk for a slight tang and added moisture.
- Leftover pureed sweet potatoes can be frozen or used in other recipes like mashed potatoes or soups.
- Adjust sugar quantities if you prefer a less sweet or sweeter cornbread.
- Use a toothpick to check doneness; it should come out clean or with a few moist crumbs, but no wet batter.
- For a crispier crust, use a cast-iron skillet instead of a baking pan.
