Sweet Potato Cornbread is the ultimate Southern American comfort food.
We combine classic Soul Food ingredients, cornmeal and sweet potato, to create a moist, crunchy and slightly sweet quick bread perfect for serving with fried chicken or at your family’s annual Thanksgiving feast.
Enjoy a slice slathered in honey butter or pop open a jar of spicy Jalapeno jam for a spicy kick.
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What Is Sweet Potato Cornbread?
Sweet potato cornbread is a variation of traditional cornbread that incorporates mashed sweet potatoes into the batter.
Cornbread itself has deep roots in Native American cuisine, where ground corn was a dietary staple long before European settlers arrived. In the American South, cornbread evolved into countless regional styles, ranging from savoury to sweet.
Adding sweet potato is a soul food innovation, infusing the bread with moisture, natural sweetness, and earthy richness. Mashed sweet potato gives the bread a velvety texture, richer flavour, and golden-orange hue. It’s also a clever way to reduce sugar and fat, as sweet potatoes bring their own natural moisture and sweetness.
Over time, sweet potato cornbread became especially associated with holiday meals like Thanksgiving and Christmas, where it’s often served alongside roasted meats, greens, and rich gravies.
Why You’ll Love Sweet Potato Cornbread
- Moist and tender: Sweet potatoes keep the cornbread soft and fluffy.
- Naturally sweet: Brown sugar and sweet potatoes add warmth without being overly sweet.
- Easy to make: Simple pantry ingredients and straightforward steps.
- Versatile: Works for holidays, weeknight dinners, or brunch.
- Comfort food classic: Familiar flavours with a delicious twist.
How To Make Sweet Potato Cornbread
- Prepare the sweet potatoes: Cook sweet potatoes until tender, then mash until smooth and let cool slightly.
- Mix wet ingredients: In a large bowl, whisk together mashed sweet potatoes, milk, melted butter, and eggs.
- Combine dry ingredients: In a separate bowl, mix cornmeal, flour, brown sugar, baking soda, baking powder, and salt.
- Make the batter: Add the dry ingredients to the wet ingredients and stir until just combined.
- Bake: Pour the batter into a greased baking dish or skillet and bake until golden and a toothpick inserted in the centre comes out clean.
- Cool slightly and serve: Let rest for a few minutes before slicing.
Cooking Tips
- Don’t overmix: Stir just until combined to keep the cornbread tender.
- Use real butter: Butter adds richness and enhances the sweet potato flavour.
- Mash smoothly: A smooth sweet potato mash ensures even texture throughout the cornbread.
- Adjust sweetness: Add more or less brown sugar depending on your preference.
- Add ins: add chopped pecans, freshly shucked corn, grated Old cheddar cheese, or diced pickled jalapeno peppers.
Serving Suggestions
- With butter or honey: Serve warm with butter, honey, or maple syrup.
- Holiday side dish: Perfect alongside turkey, ham, or roast chicken.
- With soups and stews: Great with chili, bean soups, or hearty stews.
- Southern-style meal: Pair with collard greens, fried chicken, or pulled pork.
- Leftovers: day-old sweet potato cornbread makes an incredible stuffing, breakfast toast or savoury bread pudding.
Sweet Potato Cornbread
Equipment
- measuring cups
- measuring spoons
- Mixing bowls
- Cast Iron Skillet
- whisk
- spatula
Ingredients
- 1.5 lb Sweet Potatoes unpeeled
- 1/2 cup Milk
- 8 tbsp Melted Unsalted Butter plus 1 tbsp
- 4 Eggs
- 1.5 cups Cornmeal
- 1/2 cup All Purpose Flour
- 1/4 cup Brown Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1.5 tsp Kosher Salt
Instructions
- Adjust oven rack to middle position and heat oven to 425F.
- Prick sweet potatoes all over with a fork. Microwave on a plate until potatoes are very soft and surfaces are slightly wet, 10-15 minutes, flipping every 5 minutes. Slice in half to release steam.
- When cool enough to handle, scoop out the flesh into a bowl and mash with a fork until smooth. Discard skins.
- Whisk in milk, melted butter, and eggs. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a separate large bowl.
- Using a rubber spatula, gently fold potato mixture into cornmeal until just combined.
- Melt remaining 1 tbsp of butter into a 10 inch cast iron skillet over medium heat. Scrape batter into hot skillet and spread into an even layer. Transfer skillet to oven and bake until cornbread is golden brown and toothpick inserted in centre comes out clean, 25-30 minutes.
- Transfer skillet to a wire rack and let cornbread cool for 1 hour. Slide cornbread onto a cutting board and cut into wedges. Serve warm with honey butter or pickled jalapeno jam.
Nutrition
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