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    Posted In: Holiday Recipes, Sides
    July 25, 2022 — Updated September 27, 2022 — by Julie — 2 Comments

    Home » Holiday Recipes » Sweet Potato Cornbread

    Sweet Potato Cornbread

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    This sweet potato cornbread is moist, delicious, and super easy to make. A quick and easy side dish that’s perfect for the holidays, birthdays, and more.

    Serve this with 4 cheese mac and cheese and smothered turkey wings for a complete Southern-style meal.

    a square slice of sweet potato cornbread with butter and honey on top.
    Jump to: hide
    1 Why I Love This Sweet Potato Cornbread
    2 Ingredient Notes
    3 How To Make
    4 Top Tips and Recipe Substitutions
    5 Storage
    6 More Recipes You Might Enjoy…
    7 Sweet Potato Cornbread

    This recipe was adapted from my favorite cornbread recipe. All I did differently was add mashed sweet potato, honey, and pumpkin pie spice.

    Why I Love This Sweet Potato Cornbread

    • It’s super soft and fluffy.
    • Although the top cracks a little bit, it still baked perfectly.
    • Can be enjoyed for breakfast, dessert, appetizer, or as a side dish.
    • Tastes so much better than regular cornbread!
    • The texture is super soft and it tastes like cornbread with a hint of sweet potato and cinnamon.

    Ingredient Notes

    • Cornmeal – It isn’t cornbread without cornmeal.
    • Flour – Plain all-purpose flour works best for this recipe.
    • Pumpkin Spice – Adds so much flavor!
    • Eggs and Buttermilk – Use room-temperature eggs and buttermilk for even baking.
    • Butter – Make sure to let it cool slightly so it doesn’t scramble the eggs.
    • Food Coloring – I used equal parts of red and yellow food coloring to make orange because I didn’t have orange food coloring. Use orange food coloring if you have it on hand.
    measured and labeled recipe ingredients.

    How To Make

    1. Preheat your oven to 375 degrees F. Place the 10-inch iron skillet in the oven and let it warm up for 5 minutes.
    2. Peel the sweet potato and dice it into 3/4 inch cubes. Place the sweet potato cubes into a saucepan and cover it with lukewarm water. Bring to a boil and cook until tender. This should take about 10 minutes.
    3. Once the sweet potato is fork-tender, drain it, and mash until smooth. I like to use an electric mixer. Allow the sweet potato mash to cool for at least 25 minutes.
    4. Add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring, and sugar to a large bowl and mix until well combined.
    5. Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated but do not overmix.
    6. Add 1 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula.
    7. Bake for 28 minutes or until the center is completely set. Don’t overbake otherwise it will turn out dry.
    8. Allow the cornbread to cool for at least 10 minutes before slicing into it. Serve with softened butter and honey, if desired, and enjoy!
    sweet potato cubes boiling in water.

    Top Tips and Recipe Substitutions

    • If you don’t have pumpkin pie spice on hand feel free to use ground cinnamon instead.
    • I highly recommend using store-bought thick buttermilk otherwise it won’t be as moist.
    • Use room-temperature eggs and buttermilk for even baking.
    • It’s crucial that you allow the sweet potato to cool for at least 25 minutes before mixing in the eggs.
    • For best results, serve warm with extra butter and honey.
    sweet potato cornbread with butter in a skillet.

    Storage

    Place any leftovers in an air-tight container and keep it at room temperature.

    More Recipes You Might Enjoy…

    • Sweet Potato Bread
    • Mashed Sweet Potatoes
    • Crockpot Sweet potato Casserole
    • Sweet Potato Casserole

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    a square slice of sweet potato cornbread with butter and honey on top.

    Sweet Potato Cornbread

    Print Recipe Pin Recipe
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 28 minutes
    Total Time: 48 minutes
    Servings: 8
    Calories: 367kcal
    Author: Julie Maestre
    This sweet potato cornbread is moist, delicious, and super easy to make. A quick and easy side dish that's perfect for the holidays, birthdays, and more. 

    Equipment

    • 10-inch iron skillet
    • electric mixer or potato masher
    • large bowl
    • Rubber Spatula

    Ingredients

    • 1 cup all-purpose flour
    • 1 cup cornmeal
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 teaspoon pumpkin pie spice
    • 1/2 cup sugar
    • 2 eggs room temperature
    • 1 cup buttermilk room temperature
    • 2 tablespoons honey
    • 1/2 cup plus 1 tablespoon unsalted butter melted and slightly cooled
    • 1 cup sweet potato mashed about 1 large sweet potato
    • 1/2 tablespoon orange food coloring optional

    Instructions

    • Preheat your oven to 375 degrees F. Place the 10-inch iron skillet in the oven and let it warm up for 5 minutes.
    • Peel the sweet potato and dice it into 3/4 inch cubes. Place the sweet potato cubes into a saucepan and cover it with lukewarm water. Bring to a boil and cook until tender. This should take about 10 minutes. 
    • Once the sweet potato is fork-tender, drain it, and mash until smooth. I like to use an electric mixer. Allow the sweet potato mash to cool for at least 25 minutes. 
    • Add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring, and sugar to a large bowl and mix until well combined.
    • Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated but do not overmix.
    • Add 1 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula. 
    • Bake for 28 minutes or until the center is completely set. Don't over bake otherwise it will turn out dry. 
    • Allow the cornbread to cool for at least 10 minutes before slicing into it. Serve with softened butter and honey, if desired, and enjoy! 

    Notes

    • If you don’t have pumpkin spice on hand feel free to use ground cinnamon instead.
    • I highly recommend using store-bought thick buttermilk otherwise it won’t be as moist.
    • Use room-temperature eggs and buttermilk for even baking.
    • It’s crucial that you allow the sweet potato and melted butter to cool for at least 25 minutes before mixing in the eggs.
    • For best results, serve warm with extra butter and honey.

    Nutrition

    Calories: 367kcal | Carbohydrates: 53g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 205mg | Potassium: 412mg | Fiber: 4g | Sugar: 21g | Vitamin A: 7190IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Holiday Recipes, Sides

    Reader Interactions

    Comments

    1. Renee Cullen says

      November 2, 2022 at 1:30 pm

      5 stars
      Absolutely delicious and moist.
      Thank you

      Reply
      • Julie says

        November 2, 2022 at 1:43 pm

        So glad you enjoyed it!

        Reply

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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