Sweet Potato Cornbread Recipe

Cornbread squares with butter and honey on a plate.

Course: Bread, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: pieces

Calories: 314kcal

Author: Laurel Perry

Whip up a batter in minutes, bake in the oven, and you'll have delicious cornbread with the added fall flavors of sweet potatoes and warm spices.

Step by step photos can be found from the toggle or under the recipe card.

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Equipment

Ingredients

2 medium red garnet sweet potatoes peeled and chopped
2 cups fine yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup granulated sugar
¼ cup light brown sugar
1 cup milk
½ cup sour cream
4 large eggs
½ cup unsalted butter melted

Instructions

Place 1 inch of water in a large pot and fit it with a steamer basket. Add in the sweet potatoes, cover and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10-15 minutes
2 medium red garnet sweet potatoes
Transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup. Save the rest for another use.
Preheat oven to 375°F. Spray an 11x7-inch baking pan with oil.
In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
2 cups fine yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg
In a medium bowl, mix the pureed sweet potato, sugar, brown sugar, milk, sour cream, eggs, and butter together.
¼ cup granulated sugar, ¼ cup light brown sugar, 1 cup milk, ½ cup sour cream, 4 large eggs, ½ cup unsalted butter
Pour the wet ingredients into the dry and stir to combine.
Pour into the prepared baking pan and bake for 35-45 minutes. Let cool for 10 minutes before serving warm.

Video

Notes

Do not substitute canned sweet potato puree - it is too wet.
This cornbread can also be baked in a 10-inch cast iron skillet or 9x9-inch baking pan.

Storage: Store sweet potato cornbread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition