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Sweet Potato Cornbread

This unique cornbread combines sweet potatoes with traditional cornmeal and warm spices, finished with a honey butter glaze. It's sweet, rustic, and perfect as a side dish or snack.

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Updated on Wed, 01 Jan 2025 17:36:36 GMT
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Ultimate Sweet Potato Cornbread is a moist, tender, and flavorful twist on classic cornbread. Made with sweet potato puree, warm spices, and a buttery brown sugar honey glaze, this cornbread pairs perfectly with savory dishes like chili or collard greens. It's a sweet and satisfying addition to any meal.

Why This Recipe Warms My Heart

Every time I bake this cornbread my kitchen fills with the most incredible aroma of warm spices and sweet potatoes. The combination creates something truly special that's more than just cornbread. I love how versatile it is whether I'm serving it alongside a spicy chili or enjoying a warm slice with my morning coffee. It's become one of those recipes friends always request.

What You'll Need

  • Sweet Potatoes: 1 cup of creamy puree made from fresh or canned sweet potatoes.
  • Cornmeal: Yellow cornmeal for the classic cornbread texture.
  • All-Purpose Flour: Provides structure and balance to the cornmeal.
  • Spices: Ground cinnamon, nutmeg, and clove for warm, autumnal flavors.
  • Brown Sugar: Adds sweetness and depth to the cornbread.
  • Butter and Oil: For moistness and richness in every bite.
  • Buttermilk: Enhances the tender texture and flavor of the batter.
  • Baking Powder and Soda: Ensure the cornbread rises properly.
  • Eggs: Bind the batter for structure and stability.
  • Honey Glaze: A mix of brown sugar, honey, and butter for a glossy, sweet finish.

Let's Make It Together

Prepare the Sweet Potato Puree
Boil sweet potatoes until fork-tender, peel, and blend until smooth. Measure out 1 cup.
Mix the Dry Ingredients
Whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove, and sugars in a large bowl.
Combine Wet Ingredients
In a separate bowl, mix sweet potato puree, eggs, butter, oil, vanilla, and buttermilk until smooth. Add food coloring if desired.
Combine and Bake
Gradually add the dry ingredients to the wet, stirring until just combined. Pour batter into a greased 8-inch baking dish and bake at 400°F for 40 minutes, tenting with foil after 20 minutes. Bake until a toothpick comes out clean.
Glaze and Serve
Mix brown sugar, honey, and melted butter for the glaze. Brush generously over the warm cornbread before serving.

Perfect Pairings

This cornbread has become my go-to side for hearty chilis and stews but it's equally delicious alongside Southern classics like collard greens or baked chicken. I've even caught myself sneaking slices as an afternoon snack with a cup of coffee. The sweet glaze makes it feel extra special no matter how you serve it.

Making It Perfect

Through many batches I've learned that taking time with the sweet potato puree makes all the difference. I always blend it until silky smooth removing any stringy bits for the best texture. Being gentle when mixing the batter keeps the cornbread light and tender. And don't skip tenting with foil during baking it ensures that gorgeous golden color without over-browning.

Keeping It Fresh

If you're lucky enough to have leftovers wrap them tightly in plastic wrap or foil once completely cool. They'll stay fresh in the fridge for three days or you can freeze them for up to three months. A quick zap in the microwave or ten minutes in a warm oven brings back that fresh-baked taste.

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Frequently Asked Questions

→ How do I prepare the sweet potato puree?

Boil whole sweet potatoes with skin until fork tender. Cool, peel, then blend in a food processor until smooth. Measure one cup for the recipe.

→ Why tent with foil halfway through baking?

Tenting with foil after 20 minutes prevents the top from over-browning while allowing the middle to finish cooking completely.

→ Why are room temperature eggs important?

Room temperature eggs blend better with the batter and help create a more even texture in the finished cornbread.

→ Does the food coloring affect the taste?

The orange food coloring is optional and purely for appearance. It doesn't affect the taste of the cornbread.

→ Why dissolve brown sugar while butter is hot?

Adding brown sugar to hot melted butter helps it dissolve completely, creating a smoother glaze without sugar granules.

Conclusion

A delightful twist on traditional cornbread, this recipe incorporates sweet potatoes for added moisture and flavor, creating a perfect accompaniment to any meal.

Sweet Potato Cornbread

A rustic cornbread enriched with sweet potatoes and warm spices, topped with a honey-brown sugar butter glaze. Perfect alongside any savory meal.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Meryem

Category: Breads & Muffins

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 pieces)

Dietary: Vegetarian

Ingredients

01 1¼ cups yellow cornmeal.
02 ¾ cup all-purpose flour.
03 1 tablespoon baking powder.
04 1 teaspoon salt.
05 ½ teaspoon baking soda.
06 ½ teaspoon cinnamon.
07 ⅛-¼ teaspoon clove.
08 ⅛-¼ teaspoon nutmeg.
09 ½ cup granulated sugar.
10 ¼ cup light brown sugar, packed.
11 1 cup cooked sweet potatoes, pureed.
12 2 eggs plus 1 yolk, room temperature.
13 2 tablespoons vegetable oil.
14 ½ cup butter, melted.
15 ¼ teaspoon vanilla extract.
16 1 cup buttermilk.
17 4 tablespoons melted butter (for glaze).
18 2 tablespoons light brown sugar (for glaze).
19 2 tablespoons honey.

Instructions

Step 01

Preheat oven to 400°F. Butter 8-inch glass dish. Whisk dry ingredients in large bowl.

Step 02

Combine sweet potato puree, eggs, yolk, butter, oil, vanilla, and buttermilk. Add optional food coloring.

Step 03

Gradually stir dry ingredients into wet ingredients until just combined. Pour into pan.

Step 04

Bake 20 minutes, tent with foil, bake additional 20 minutes until set.

Step 05

Mix melted butter, brown sugar, honey, salt, and cinnamon. Brush over hot cornbread several times.

Notes

  1. Boil whole sweet potatoes for puree.
  2. Use room temperature eggs.
  3. Orange food coloring optional.

Tools You'll Need

  • 8-inch glass baking dish.
  • Large mixing bowls.
  • Food processor.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, buttermilk).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~