Go Back

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
Cook Time 30 minutes
Total Time 40 minutes
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.