Sweet Potato Cornbread

why make this recipe

Sweet Potato Cornbread is a delightful twist on traditional cornbread. With the natural sweetness of sweet potatoes and the comforting texture of cornbread, this recipe is a perfect addition to any meal. It’s great for breakfast, a hearty side dish, or a snack. Plus, it’s packed with nutrients, making it a wholesome choice for everyone in the family.

how to make Sweet Potato Cornbread

Ingredients:

• 1 cup mashed sweet potatoes
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup melted butter
• 2 large eggs

Directions:

1. Preheat the oven to 400°F (200°C). Grease a 9-inch square baking dish.
2. In a large bowl, mix together the mashed sweet potatoes, cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, melted butter, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before serving.

how to serve Sweet Potato Cornbread

Sweet Potato Cornbread is delicious when served warm. You can serve it plain or with a pat of butter on top. It pairs well with soups, stews, or chili, making it a great addition to your dinner table. You can also enjoy it for breakfast with a drizzle of honey or maple syrup.

how to store Sweet Potato Cornbread

To store Sweet Potato Cornbread, let it cool completely, then wrap it tightly in plastic wrap or foil. You can keep it at room temperature for 2-3 days. For longer storage, place it in the refrigerator for up to a week. You can also freeze it by cutting it into slices and wrapping each slice individually. It will last for up to 3 months in the freezer.

tips to make Sweet Potato Cornbread

• Make sure your sweet potatoes are well-mashed to avoid lumps in the batter.
• Keep an eye on the baking time; every oven is different, so check for doneness a few minutes early.
• For an extra flavor boost, consider adding spices like cinnamon or nutmeg to the batter.

variation

You can mix in some corn kernels for added texture, or try adding shredded cheese for a savory twist. For a bit of heat, consider adding diced jalapeños to the batter!

FAQs

1. Can I use canned sweet potatoes?
   Yes, you can use canned sweet potatoes. Just make sure to drain and mash them well before using.

2. Can I make this cornbread gluten-free?
   Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

3. Is this cornbread suitable for vegans?
   Yes, you can make it vegan by replacing the milk with a plant-based alternative and the eggs with flax eggs or applesauce.

Sweet Potato Cornbread

Sweet Potato Cornbread is a delightful twist on traditional cornbread, featuring the natural sweetness of sweet potatoes. It's a nutritious addition to any meal, perfect for breakfast, as a side dish, or a snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 9 pieces

Course: Breakfast, Side Dish

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup mashed sweet potatoes Make sure they are well-mashed to avoid lumps.
• 1 cup milk Can be replaced with plant-based milk for vegan option.
• 1/4 cup melted butter Can be substituted with a vegan alternative.
• 2 large eggs Can be replaced with flax eggs or applesauce for vegan option.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C). Grease a 9-inch square baking dish.
2. In a large bowl, mix together the mashed sweet potatoes, cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, melted butter, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.

Baking

1. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
2. Allow to cool slightly before serving.

Notes

Sweet Potato Cornbread is delicious served warm, plain, or with a pat of butter. Pairs well with soups, stews, or chili. Can be enjoyed for breakfast with honey or maple syrup. To store, let it cool completely, then wrap tightly. Lasts at room temperature for 2-3 days, or in the refrigerator for up to a week. Freezes well for up to 3 months.