Sweet Potato Cornbread Recipe

If you’re looking for a vibrant twist on a classic comfort bread, Sweet Potato Cornbread is about to become your new kitchen staple. This recipe blends rustic cornmeal with creamy sweet potato purée, resulting in a cornbread that’s beautifully moist, deliciously tender, and humming with subtle fall spice. The hint of sweetness from brown sugar, a sparkling crunch of turbinado sugar on top, and the warming aroma of pumpkin pie spice make this the ideal pairing for cozy family meals or any gathering. Whether you serve it fresh from the skillet or save a slice for snacking, you’ll be coming back for more.

Ingredients You’ll Need

With just a handful of simple ingredients, you’ll be able to create a Sweet Potato Cornbread that’s rich in flavor and color. Each item on this list plays a small but essential role, building towards a loaf that’s fluffy, flavorful, and delightfully unique.

• Plain yellow cornmeal: Brings the classic cornbread heartiness and that signature golden hue.
• All-purpose flour: Helps achieve a soft, cake-like crumb that balances out the graininess of cornmeal.
• Granulated sugar: Adds a touch of sweetness that enhances the sweet potato flavor.
• Packed light brown sugar: Infuses depth and a hint of caramel warmth.
• Baking powder: Ensures a lofty rise and light texture.
• Baking soda: Reacts with the acidity in the sour cream to boost tenderness.
• Salt: Accentuates every flavor in the bread.
• Pumpkin pie spice or cinnamon: Adds an aromatic autumnal note that beautifully complements the sweet potato.
• Puréed sweet potato: Delivers moistness, subtle sweetness, and a gorgeous orange tint.
• Milk: Brings everything together and keeps the batter smooth.
• Sour cream: Provides richness and gives a tender crumb.
• Large eggs: Bind the batter and add structure.
• Unsalted butter (melted): Lends a buttery flavor and soft texture, plus a little extra for greasing your skillet.
• Turbinado sugar (optional): Sprinkled on top for a sweet, crunchy crust you’ll love.

How to Make Sweet Potato Cornbread

Step 1: Prep the Skillet and Oven

Preheat your oven to 375°F and generously butter a 10-inch skillet from bottom to sides. This not only keeps your Sweet Potato Cornbread from sticking but also encourages those irresistible golden edges that everyone fights over. Set your pan aside while you move on to the next step.

Step 2: Blend the Dry Ingredients

Grab a medium mixing bowl and whisk together the cornmeal, flour, both sugars, baking powder, baking soda, salt, and your pumpkin pie spice or cinnamon. Sifting these dry ingredients ensures an even distribution, so every bite tastes just right — and there’s no danger of biting into a clump of baking powder!

Step 3: Mix the Wet Ingredients

In another bowl, combine your mashed sweet potato, milk, sour cream, and eggs. Give it a good whisk until it’s smooth and well incorporated, then slowly stream in the melted butter, mixing gently. The sweet potato gives this batter a stunning color while adding natural sweetness and extra moisture.

Step 4: Bring It All Together

Now comes the magic moment: Pour the wet mixture into the bowl of dry ingredients. Using a spatula, mix just until everything is moistened—no need to overwork the batter. You should have a gorgeous, slightly thick batter with plenty of orange flecks from the sweet potato.

Step 5: Fill the Skillet and Add Toppings

Evenly pour your batter into the prepared skillet. For a special touch, sprinkle turbinado sugar over the top. This step is optional but highly recommended, as it creates a glistening, crunchy lid that’s downright addictive.

Step 6: Bake to Perfection

Slide your skillet into the oven and bake for 40–45 minutes—or until a toothpick poked in the center comes out clean. The kitchen will smell amazing! Allow your Sweet Potato Cornbread to cool for a few minutes before slicing. This waiting period guarantees neater pieces, though it’s hard to resist!

How to Serve Sweet Potato Cornbread

Garnishes

Serve your Sweet Potato Cornbread warm, slathered with a pat of salted butter or a drizzle of honey or maple syrup. For extra flair, add a sprinkle of flaky sea salt or even a dusting of cinnamon on top. If you’re feeling adventurous, a little whipped honey butter takes it over the top.

Side Dishes

This cornbread is the star of any bread basket and pairs beautifully with savory dishes. Try it alongside chili, roasted chicken, BBQ ribs, slow-cooked greens, or even a tangy vinaigrette-dressed salad. Its sweetness balances out spicy or rich main courses perfectly.

Creative Ways to Present

Consider baking your Sweet Potato Cornbread in muffin tins for individual portions or cutting wedges and stacking them for dramatic effect on a platter. Serving with flavored compound butters—like maple-chili or sage-honey butter—brings a festive, chef-y touch.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Sweet Potato Cornbread tightly in foil or plastic wrap and store at room temperature for up to two days. For extended freshness, pop it in the fridge; it’ll keep wonderfully moist for up to five days.

Freezing

This cornbread also freezes beautifully! Once cooled, slice it and wrap each piece individually in plastic wrap, then seal in a freezer bag. Sweet Potato Cornbread will keep for up to three months—perfect for making sure you always have a comforting snack on hand.

Reheating

To reheat, simply wrap a slice in a damp paper towel and microwave for 15–20 seconds, or warm in a 300°F oven until heated through. For that fresh-from-the-oven experience, add a dab of butter right before serving.

FAQs

Can I make Sweet Potato Cornbread gluten-free?

Yes! Swap out the all-purpose flour for your favorite gluten-free blend. Just make sure it contains xanthan gum or a similar binding agent for best results.

Do I need to cook the sweet potatoes first?

Absolutely. Roast or boil your sweet potatoes until fork-tender, then mash or purée until smooth. This step makes all the difference in achieving that sweet, velvety texture in your Sweet Potato Cornbread.

Can I use canned sweet potato purée?

Of course! Just double-check the ingredients to make sure you’re getting pure sweet potato—avoid pie filling, which has added sugar and spices that could throw off the recipe’s balance.

What can I use instead of sour cream?

Plain Greek yogurt is a wonderful substitute, maintaining the same tangy richness and tender crumb in your Sweet Potato Cornbread.

Is it possible to make this recipe dairy-free?

Definitely. Swap out milk for a non-dairy alternative like almond or oat milk, use dairy-free yogurt in place of sour cream, and opt for your favorite vegan butter.

Final Thoughts

There’s something special about sharing a skillet of Sweet Potato Cornbread, warm from the oven and full of homey, comforting flavors. Give this recipe a try with your own twist—and get ready for rave reviews from everyone around your table!

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