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Easy Sweet Potato Cornbread Recipe
This Easy Sweet Potato Cornbread is a cozy breakfast bake that’s ultra-moist, lightly sweet, and warmly spiced, thanks to mashed sweet potato and buttermilk stirred into a classic cornmeal batter. Many sweet potato cornbread recipes use a simple dry mix (cornmeal, flour, leaveners, salt, warm spices) plus wet ingredients like eggs, buttermilk, melted butter, and about 1 cup mashed sweet potato, then bake until golden and a toothpick comes out clean.
Dish type
Dish type: Breakfast bake or side bread (cornbread).
Main ingredients: Mashed sweet potato, cornmeal, flour, buttermilk, eggs, butter, brown sugar (or honey/maple), baking powder/soda, cinnamon/nutmeg.
Cuisine: Southern American-inspired comfort food.
Cooking method: Bake (often in a skillet or baking dish), sometimes starting with a preheated buttered cast iron skillet for crisp edges.
Why You’ll Love This Recipe
- The sweet potato makes it extra moist and tender, so it feels like a special “breakfast cornbread” instead of a dry side.
- Warm spices like cinnamon and nutmeg make your kitchen smell incredible while it bakes.
- It’s simple: whisk dry, whisk wet, combine, and bake, no fancy technique required.
- It’s perfect for cozy mornings with butter and honey, but also works next to soups and stews.
Ingredients
Step-by-Step Instructions
Prep the oven and pan. Preheat the oven to 400°F and grease a baking dish, or preheat a cast iron skillet with butter for crisp edges. Tip: a hot, buttered skillet gives that golden, slightly crunchy edge that feels bakery-worthy.
Make the sweet potato mash. Cook sweet potato until fork-tender, then mash until smooth and let it cool slightly. Tip: roasting at 400°F until tender can concentrate sweetness and flavor.
Mix the dry ingredients. In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Tip: whisk well so the leaveners are evenly distributed and you don’t get uneven rise.
Mix the wet ingredients. In another bowl, whisk eggs, buttermilk, brown sugar, melted butter, and mashed sweet potato until smooth. Tip: if your sweet potato is a little lumpy, whisk vigorously or blend briefly to keep the crumb even.
Combine gently. Add wet to dry and fold just until combined with no big dry pockets. Tip: don’t overmix, overworking the batter can make cornbread tough.
Bake. Pour batter into the prepared pan/skillet and bake about 35 to 40 minutes, until a toothpick comes out clean. Tip: pull it when it’s just done to keep it moist, because overbaking dries cornbread quickly.
Cool slightly and serve. Let it cool about 10 minutes before slicing. Tip: this short rest helps it set so slices stay neat and don’t crumble.
Tips for Success
- Use room-temperature eggs and buttermilk when possible for a smoother batter and more even bake.
- Roast sweet potatoes for deeper flavor, or boil if you need speed, both work as long as you mash well.
- Don’t overmix: stir just until combined for a tender crumb.
- Bake until just done and avoid pushing past the recommended time, since overbaking can dry it out.
- For crispier edges, use a preheated cast iron skillet with butter.
Variations & Substitutions
- Healthier twist: some recipes use Greek yogurt alongside buttermilk for extra tenderness and protein.
- Honey-sweetened: swap some brown sugar for honey for a softer, floral sweetness.
- Extra spice: add a pinch of ginger with cinnamon and nutmeg for a more fall-spiced vibe.
- More savory: reduce sugar and add a pinch more salt, then serve with chili or soup.
What to Serve With It
- Breakfast cozy: warm slice with butter and honey, plus coffee or tea.
- Brunch board: serve with scrambled eggs and fruit for an easy spread.
- Dinner side: pair with soup, chili, or stew since sweet potato cornbread is often served alongside hearty mains.
- Snack moment: toast leftover slices and spread with peanut butter for a sweet-savory bite.
Storage & Reheating
Store sweet potato cornbread covered at room temperature for a day or two, or refrigerate to keep it longer, then warm slices before serving. Reheating in the oven helps revive the edges, while microwaving keeps it soft and moist.
Nutrition Facts
Nutrition varies by sugar and butter amounts, but sweet potato cornbread typically provides carbs from cornmeal and flour, richness from butter, and added nutrients from sweet potato. Some versions highlight benefits like fiber and beta carotene from sweet potatoes and protein from eggs and dairy ingredients like buttermilk or yogurt.
Common Mistakes to Avoid
- Overmixing the batter, which can make the cornbread dense or tough.
- Overbaking, which dries out the crumb.
- Using lumpy sweet potato mash, which can create uneven texture in the finished bake.
- Skipping salt, which makes the sweetness taste one-note instead of balanced.
FAQ
Can I make sweet potato cornbread in a cast iron skillet?
Yes, and some recipes specifically preheat the skillet with butter for crisp, golden edges.
What temperature do I bake sweet potato cornbread?
Many versions bake at 400°F until golden and set.
How do I know when it’s done?
Bake until a toothpick inserted in the center comes out clean.
Can I use canned sweet potato puree?
You can, as long as it’s plain puree (not sweetened pie filling), and you measure the same approximate amount as mashed sweet potato.
Why is my cornbread dry?
Dry cornbread is usually from overbaking or measuring too much cornmeal/flour; baking only until just done helps keep it moist.
Can I make it more “breakfast sweet”?
Yes, increase brown sugar slightly and serve with honey or maple syrup, which is a common serving idea.
Conclusion
If you’re craving a cozy breakfast bake, this Easy Sweet Potato Cornbread Recipe delivers warm spice, buttery edges, and a tender crumb that feels like pure comfort. If you loved this, try a Juicy Romanian Meatballs: A Versatile Comfort Food Delight next, or a pumpkin cornbread variation for another cozy-season bake.
Easy Sweet Potato Cornbread Recipe | Cozy Breakfast Bake
A delightful breakfast bake that combines the warmth of sweet potatoes with the comforting texture of cornbread. This recipe offers a harmonious blend of flavors and textures that will satisfy your morning cravings.
Ingredients
- 2 medium sweet potatoes, mashed
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 large eggs
- 1 cup milk
- 1 tbsp baking powder
Directions
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Preheat the oven to 375°F and grease a baking dish.
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In a large bowl, combine sweet potatoes, cornmeal, flour, sugar, eggs, milk, and baking powder.
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Mix until well combined without any lumps.
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Pour the batter into the greased baking dish and smooth the top.
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Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
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Allow to cool slightly before serving.
