Sweet Potato Cornbread

A sweet potato cornbread is not just a side dish; it’s a delightful companion for any savory meal and makes for a tasty snack on its own. This recipe features creamy sweet potatoes that add a unique flavor and moist texture, making it stand out from traditional cornbread. Perfect for family dinners, holiday gatherings, or simply as a comforting treat, this Sweet Potato Cornbread is sure to impress your guests.

Why You’ll Love This Recipe

• Unique Flavor – The combination of sweet potatoes and spices creates a delectable taste that elevates classic cornbread.
• Moist Texture – With the addition of pureed sweet potatoes, this cornbread stays wonderfully moist, ensuring each bite is tender and flavorful.
• Easy to Make – This recipe requires simple ingredients and straightforward steps, making it accessible even for novice bakers.
• Versatile Dish – Serve it alongside chili, barbecue, or enjoy it as a standalone snack; it fits perfectly into various meals.
• Customizable – Add your favorite ingredients like cheese or jalapeños for an extra kick or keep it simple for a classic taste.

Tools and Preparation

Before diving into the recipe, gather the necessary tools to make the process smooth and enjoyable. Having the right equipment ensures your Sweet Potato Cornbread turns out great every time.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Measuring cups
• Baking dish (8-inch glass)
• Rubber spatula

Importance of Each Tool

• Mixing bowls – Essential for combining dry and wet ingredients separately before mixing them together.
• Whisk – Helps achieve a smooth batter by thoroughly blending all ingredients without lumps.
• Baking dish – A sturdy 8-inch glass baking dish ensures even cooking and easy serving.

Ingredients

A sweet and rustic cornbread that goes with any savory meal or served as a snack!

Ingredients:
– 1¼ cups yellow cornmeal
– ¾ cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– ½ teaspoon baking soda
– ½ teaspoon cinnamon
– ⅛-¼ teaspoon clove
– ⅛-¼ teaspoon nutmeg
– ½ cup granulated sugar
– ¼ cup light brown sugar, packed
– 1 cup cooked sweet potatoes (pureed) ((See note))
– 2 eggs, room temperature
– 1 egg yolk, room temperature
– 2 tablespoons vegetable oil
– ½ cup butter, melted
– ¼ teaspoon vanilla extract
– 1 cup buttermilk
– orange food coloring (optional)
– 4 tablespoons butter, melted (for glaze)
– 2 tablespoons light brown sugar, packed (for glaze)
– 2 tablespoons honey (for glaze)
– pinch of salt (for glaze)
– pinch of cinnamon (for glaze)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Sweet Potato Cornbread

Step 1: Prepare the Sweet Potato Puree

• Cook sweet potatoes until tender. Mash or blend them until smooth to create a puree.

Step 2: Preheat the Oven

• Preheat your oven to 400°F. Lightly butter an 8-inch glass baking dish and set aside.

Step 3: Mix Dry Ingredients

• In a large bowl, whisk together:
• Yellow cornmeal
• All-purpose flour
• Baking powder
• Salt
• Baking soda
• Cinnamon
• Clove
• Nutmeg
• Granulated sugar
• Brown sugar

Step 4: Combine Wet Ingredients

• In another large bowl, mix together:
• Pureed sweet potatoes
• Eggs and egg yolk
• Melted butter
• Vegetable oil
• Vanilla extract
• Buttermilk
• If desired, stir in orange food coloring.

Step 5: Combine Mixtures

• Gradually add dry ingredients to the wet mixture while stirring gently until just combined. Avoid over-mixing.

Step 6: Bake the Cornbread

• Pour the batter evenly into the prepared pan.
• Bake in the middle rack for about:
• First bake for 20 minutes.
• Tent with foil and bake for an additional 20 minutes, or until the center is set.

Step 7: Make the Glaze

• While the cornbread bakes, combine all glaze ingredients in a bowl:
• Melted butter
• Light brown sugar
• Honey
• Pinch of salt
• Pinch of cinnamon

Step 8: Glaze the Cornbread

• Once removed from the oven, brush the glaze generously over the hot cornbread multiple times. You may not need all of it.

Step 9: Serve

• Allow cooling slightly before cutting into squares. Serve warm as an accompaniment or snack!

How to Serve Sweet Potato Cornbread

Sweet Potato Cornbread is a versatile dish that pairs wonderfully with various meals. Whether you’re enjoying it as a side or a snack, there are many ways to serve this delightful cornbread.

With Southern Dishes

• Collard Greens: The earthy flavor of collard greens complements the sweetness of the cornbread beautifully.
• Barbecue Ribs: Serve alongside smoky barbecue ribs for a delicious sweet and savory contrast.

As a Breakfast Option

• With Eggs: Pair your cornbread with scrambled or fried eggs for a hearty breakfast.
• Honey and Butter: Spread fresh butter and drizzle honey on warm slices for a sweet morning treat.

Dressed Up for Dessert

• Ice Cream Topping: Warm slices served with vanilla ice cream make an indulgent dessert.
• Fruit Compote: Top with berry compote or fresh fruit for a refreshing twist.

How to Perfect Sweet Potato Cornbread

To make your Sweet Potato Cornbread truly shine, follow these helpful tips. They will ensure your cornbread is moist, flavorful, and perfectly baked.

• Use Fresh Sweet Potatoes: Freshly cooked sweet potatoes offer better flavor than canned puree.
• Don’t Overmix: Gently combine wet and dry ingredients to avoid dense cornbread. Overmixing can lead to tough texture.
• Check Doneness Carefully: Use a toothpick in the center; it should come out clean when done.
• Let It Cool Slightly: Allow the cornbread to cool before slicing. This helps it set and prevents crumbling.

Best Side Dishes for Sweet Potato Cornbread

Sweet Potato Cornbread can enhance many meals, making it an excellent addition to your table. Here are some great side dishes that pair well with this delightful bread.

1. Chili: A hearty bowl of chili is perfect for balancing the sweetness of the cornbread.
2. Fried Chicken: The crispy exterior of fried chicken complements the soft texture of cornbread nicely.
3. Grilled Vegetables: Roasted or grilled seasonal vegetables add freshness and color to your plate.
4. Macaroni and Cheese: Creamy mac and cheese provides a rich contrast to the cornbread’s texture.
5. Potato Salad: A tangy potato salad refreshes your palate alongside the sweetness of the cornbread.
6. Baked Beans: The smoky flavors in baked beans pair well with the rustic taste of sweet potato cornbread.

Common Mistakes to Avoid

Making Sweet Potato Cornbread can be simple, but there are a few common pitfalls. Here are some mistakes to avoid for the best results.

• Not measuring ingredients accurately: Using too much or too little of an ingredient can alter the texture and flavor. Always use measuring cups and spoons for precision.
• Overmixing the batter: Overmixing can lead to dense cornbread. Mix just until combined for a light, fluffy texture.
• Skipping the sweet potato puree step: Using unprepared sweet potatoes won’t yield the same flavor or moisture. Ensure you properly puree the cooked sweet potatoes before adding them to your mixture.
• Ignoring oven temperature: Oven temperatures can vary, affecting baking time. Use an oven thermometer to ensure your oven is at the correct temperature before baking.
• Not checking for doneness: To ensure your cornbread is fully baked, check if a toothpick inserted in the center comes out clean. Don’t rely solely on baking time.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Sweet Potato Cornbread can be stored in the refrigerator for up to 4 days.
• Container: Store it in an airtight container or wrap it tightly with plastic wrap to keep it fresh.

Freezing Sweet Potato Cornbread

• Duration: You can freeze Sweet Potato Cornbread for up to 3 months.
• Container: Wrap individual slices or the whole cornbread tightly in plastic wrap and then place them in a freezer-safe bag or container.

Reheating Sweet Potato Cornbread

• Oven: Preheat your oven to 350°F, place the cornbread on a baking sheet, and warm it for about 10-15 minutes until heated through.
• Microwave: Place a slice on a microwave-safe plate and heat for 20-30 seconds or until warm, being careful not to overheat.
• Stovetop: Heat a non-stick skillet over low heat. Place slices in the skillet, cover, and warm for about 5 minutes on each side.

Frequently Asked Questions

Here are some frequently asked questions about making Sweet Potato Cornbread.

Can I use canned sweet potatoes for Sweet Potato Cornbread?

Yes, canned sweet potatoes can be used as a shortcut. Just make sure to drain and mash them well before adding them to your batter.

What can I serve with Sweet Potato Cornbread?

Sweet Potato Cornbread pairs well with savory dishes like chili, soups, or roasted meats. It also makes a delightful snack on its own!

Can I customize my Sweet Potato Cornbread?

Absolutely! You can add ingredients such as cheese, jalapeños, or herbs for unique twists tailored to your taste preferences.

How long does it take to bake Sweet Potato Cornbread?

The total baking time is approximately 40 minutes, but this may vary slightly depending on your oven’s calibration.

Final Thoughts

Sweet Potato Cornbread is not only delicious but also versatile enough to complement various meals or stand alone as a snack. Feel free to customize it with different spices or mix-ins like cheese or nuts. Try this recipe today and enjoy its delightful flavor!

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Sweet Potato Cornbread

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• Author: Vanessa
• Total Time: 55 minutes
• Yield: Serves about 12 slices 1x

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Description

Sweet Potato Cornbread is a delightful twist on the classic cornbread that combines the natural sweetness of creamy sweet potatoes with traditional cornbread flavors. This recipe yields a moist, tender bread that’s perfect for any occasion—from family dinners and holiday feasts to a cozy snack. With its unique flavor profile enriched by warm spices, this cornbread is sure to impress. Easy to prepare with simple ingredients, it can be served as a side dish or enjoyed on its own. Whether you pair it with savory chili or enjoy it topped with butter and honey, Sweet Potato Cornbread is versatile and delicious.

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Ingredients

Scale 1x2x3x

• 1¼ cups yellow cornmeal
• ¾ cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ⅛–¼ teaspoon clove
• ⅛–¼ teaspoon nutmeg
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 cup cooked sweet potatoes (pureed)
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 2 tablespoons vegetable oil
• ½ cup butter, melted
• ¼ teaspoon vanilla extract
• 1 cup buttermilk
• orange food coloring (optional)
• 4 tablespoons butter, melted (for glaze)
• 2 tablespoons light brown sugar, packed (for glaze)
• 2 tablespoons honey (for glaze)
• pinch of salt (for glaze)
• pinch of cinnamon (for glaze)
• 2 tablespoons fresh parsley, finely chopped (for garnish)

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Instructions

1. Preheat your oven to 400°F and lightly grease an 8-inch glass baking dish.
2. In one bowl, whisk together yellow cornmeal, flour, baking powder, salt, and sugars.
3. In another bowl, mix pureed sweet potatoes, eggs, melted butter, buttermilk, and any optional spices.
4. Gradually combine the dry ingredients with the wet ingredients until just mixed.
5. Pour the batter into the prepared baking dish and bake for about 40 minutes, tenting with foil halfway through if needed.
6. Allow cooling slightly before slicing and serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 60g)
• Calories: 210
• Sugar: 12g
• Sodium: 270mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg