Sweet Potato Cornbread Recipe – Fluffy and Delicious

Name: Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup sweet potatoes (mashed, about 2 medium); 1 cup cornmeal; 1 cup all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup whole milk; 2 large eggs; 1/4 cup melted butter

Published: May 14, 2025

by Clara Harper

Why You'll Love This Recipe

This Sweet Potato Cornbread recipe is incredibly easy to make; even beginners can impress their friends.
The flavor is rich yet light, making it irresistible.
With its vibrant color and warm aroma, it’s sure to shine on any table.
Enjoy it warm or toasted for breakfast—it’s versatile enough for any meal!

My best friend took one bite and proclaimed it “the best thing since sliced bread,” which is quite the endorsement coming from someone who once burned water.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Sweet Potatoes: Choose firm and smooth ones; they add natural sweetness and moisture.
Cornmeal: Look for medium or fine grind; it gives the cornbread its characteristic texture.
All-Purpose Flour: A staple in many recipes; it helps balance the density of cornmeal.
Baking Powder: Fresh baking powder ensures your cornbread rises beautifully.
Salt: Just a pinch enhances all the flavors without overpowering them.
Milk: Use whole milk for richness or buttermilk for extra tang.
Eggs: They bind everything together while adding moisture and fluffiness.
Butter: Melted butter gives the cornbread a decadent finish; don’t skip this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 400°F (200°C) while you prepare your batter. Grease an 8-inch square baking dish with nonstick spray or butter to prevent sticking.

Prepare Sweet Potatoes: Peel and chop about two medium sweet potatoes into chunks. Boil them until tender—around 15 minutes should do the trick—and then mash them until smooth.

Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, and salt until fully combined. This will help create an even texture throughout your cornbread.

Combine Wet Ingredients: In another bowl, mix mashed sweet potatoes with milk and eggs until smooth. Stir in melted butter for that extra kick of flavor.

Combine Mixtures Together: Pour the wet mixture into your dry ingredients gently. Fold them together until just combined—overmixing can lead to dense cornbread!

Bake It Up!: Transfer the batter into your prepared baking dish and spread evenly. Bake for approximately 25-30 minutes or until golden brown on top and a toothpick inserted comes out clean.

Enjoy this delightful Sweet Potato Cornbread warm from the oven! It’s perfect served alongside savory dishes or as a snack on its own—especially when slathered with butter (of course).

For an added twist, feel free to toss in some spices like cinnamon or nutmeg—your taste buds will thank you!

You Must Know

Sweet potato cornbread is not just a dish; it’s an experience.
The fluffy texture and sweet aroma will fill your kitchen with warmth, making it an instant favorite.
Plus, it’s perfect for any occasion, whether you’re hosting a dinner or indulging in a cozy night in.

Perfecting the Cooking Process

Start by boiling the sweet potatoes until soft. While they cool, mix dry ingredients and preheat your oven to 400°F. This sequence ensures everything is ready when you need it, resulting in a delightful cornbread.

Add Your Touch

Feel free to swap out the milk for almond milk or add chopped jalapeños for a spicy kick. You can even throw in some cheese if you’re feeling indulgent! The possibilities are endless, making this recipe uniquely yours.

Storing & Reheating

Store leftover sweet potato cornbread in an airtight container at room temperature for up to three days. For reheating, pop it in the oven at 350°F for about 10 minutes to restore its fluffy texture.

Chef's Helpful Tips

To achieve the best sweetness, use fresh sweet potatoes instead of canned ones.
Make sure to cool them completely before mashing for better consistency.
If your batter seems too thick, add a splash of water or milk to loosen it up before baking.

The first time I made sweet potato cornbread was during a family gathering. My aunt’s eyes lit up when she took her first bite, declaring it “the best thing since sliced bread.” That moment made my day!

FAQ

What can I serve with sweet potato cornbread?

It pairs beautifully with chili, soups, or as a standalone snack.

Can I freeze sweet potato cornbread?

Yes, wrap slices tightly and freeze them for up to two months.

How do I know when it’s done baking?

Insert a toothpick into the center; if it comes out clean, it’s ready!

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📖 Recipe Card