Name: Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup sweet potatoes, mashed; 1 cup cornmeal; 1 cup all-purpose flour; 4 tsp baking powder; ½ tsp salt; ½ cup honey; 1 cup milk (or plant-based alternative); 2 large eggs; ½ cup melted butter (or coconut oil)

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The aroma of freshly baked sweet potato cornbread wafting through your kitchen is like a warm hug on a chilly day. With its golden crust and fluffy texture, this delightful dish brings comfort to every bite. Imagine biting into a piece that’s slightly crispy on the outside but soft and tender on the inside—pure bliss!

This recipe isn’t just about taste; it’s about memories too. I remember my grandma whipping up her famous sweet potato cornbread on Thanksgiving mornings. The excitement built as we gathered around the kitchen, drawn in by both the delicious smells and her infectious laughter. Whether you’re hosting a dinner party or just enjoying a cozy night in, this dish is guaranteed to elevate your experience.

Why You'll Love This Recipe

This easy-to-make sweet potato cornbread combines simplicity with incredible flavor
The vibrant orange color makes it visually appealing at any gathering
It pairs beautifully with soups or stews and can easily be enjoyed as a breakfast treat

One time, I served this sweet potato cornbread at a potluck, and folks were practically fighting over the last piece!

Essential Ingredients

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

Sweet Potatoes: Look for firm ones that are free from blemishes for maximum sweetness and texture.
Cornmeal: Opt for medium-ground cornmeal for perfect texture; avoid fine cornmeal which can lead to gummy bread.
All-Purpose Flour: Use unbleached flour for better flavor; it allows the sweetness of the potatoes to shine.
Baking Powder: Ensure it’s fresh for optimal rising; no one wants flat cornbread!
Salt: Enhances all flavors; use sea salt if you want to feel fancy.
Honey: Adds natural sweetness; choose local honey for an extra touch of flavor.
Milk (or Plant-Based Alternative): Use whole milk for richness or almond milk if you’re feeling trendy.
Eggs: Provides structure; use fresh eggs for best results.
Butter (or Coconut Oil): Melted butter gives a rich flavor but coconut oil works well too if you prefer dairy-free.

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

Let’s Make it together

Prep Those Sweet Potatoes!: Start by preheating your oven to 400°F (200°C). While that’s heating up, peel and chop two medium-sized sweet potatoes into cubes. Boil them until tender—about 15 minutes should do it—and then mash them until silky smooth.

Mix Dry Ingredients.: In a large mixing bowl, combine one cup of cornmeal, one cup of all-purpose flour, four teaspoons of baking powder, and half a teaspoon of salt. Give it a good whisk until everything is blended nicely.

Add Wet Ingredients.: In another bowl, mix together one cup of mashed sweet potatoes with half a cup of honey, one cup of milk (or alternative), two eggs, and half a cup of melted butter. Stir until it’s all combined beautifully.

Combine Mixtures.: Gradually fold the wet ingredients into the dry mixture using a spatula. Be gentle; overmixing can lead to dense bread! You want everything combined just right.

Pour and Bake!: Pour your batter into a greased baking dish and smooth out the top with your spatula. Bake in your preheated oven for about 25-30 minutes until golden brown and a toothpick comes out clean.

Cool and Serve.: Once baked to perfection, let it cool in the pan for about ten minutes before slicing into squares. Serve warm with butter or alongside your favorite chili!

This delightful sweet potato cornbread is sure to become an instant favorite in your household!

You Must Know

Sweet Potato Cornbread is not just a side dish; it’s a cozy hug in food form
The vibrant orange color and sweet aroma fill your kitchen, making it a delightful treat for gatherings and family dinners
This recipe is perfect for any occasion!

Perfecting the Cooking Process

Start by boiling the sweet potatoes until tender, then mash them while they cool. Combine dry ingredients separately to avoid clumps and mix into the wet ingredients smoothly for perfect texture.

Add Your Touch

Feel free to swap some regular flour for whole wheat or add spices like cinnamon or nutmeg. Toss in some chopped jalapeños for a spicy kick or cheese for creaminess.

Storing & Reheating

Store Sweet Potato Cornbread in an airtight container at room temperature for up to three days. For reheating, microwave individual slices or warm in the oven at 350°F until heated through.

Chef's Helpful Tips

Use fresh sweet potatoes for maximum flavor; older ones can be bland
Don’t overmix your batter; lumps are okay!
Experiment with add-ins like nuts or seeds for crunch

Sharing this recipe always brings back memories of my best friend’s baby shower where everyone raved about my Sweet Potato Cornbread, creating an unforgettable moment of laughter and joy.

FAQ

Can I use canned sweet potatoes for this recipe?

Using canned sweet potatoes is possible, but fresh ones yield better flavor and texture.

How can I make this cornbread gluten-free?

Substituting regular flour with almond or coconut flour works perfectly for gluten-free options.

What can I serve with Sweet Potato Cornbread?

This cornbread pairs wonderfully with chili, soups, or as a stand-alone snack with butter.