Sweet Potato Cornbread

4 from 4 reviews

Hearty, moist and tender Sweet potato cornbread will fill your kitchen with the magical aromas of freshly baked crumbly cornbread and warm spices. Filled with sweet potato flavor, this easy recipe is the perfect side dish or breakfast treat.

Course Baking, Breakfast, Side Dish, Snack

Cuisine American

Keyword Sweet Potato Cornbread, Sweet Potato Cornbread recipe

Prep Time 10

Cook Time 25

Roasting sweet potatoes 45

Total Time 1 20

Servings servings

Calories 303kcal

Author Chef Kathy McDaniel

Equipment

Cast Iron Skillet 10-inch

Ingredients

1½ cups mashed sweet potatoes (about 1 pound)
1 ½ cups yellow cornmeal
1 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg or pumpkin pie spice
2 large eggs
½ cup sour cream
¾ cup milk
2 tablespoons mild cooking oil such as vegetable oil
Oil, cooking spray or butter to grease the skillet

For serving (optional):

Honey, butter

Instructions

Coat the inside of a 10-inch cast iron skillet with oil or cooking spray. Place the skillet in the oven and begin to preheat the oven to 425 degrees Fahrenheit.
Stir together the cornmeal, flour, sugar, baking powder, salt, ground cinnamon and pumpkin pie spice (or nutmeg) in a large bowl.
In a separate large bowl, whisk together the mashed sweet potatoes, eggs, sour cream, milk and 2 tablespoons of oil until smooth.
Stir the wet ingredients into the dry ingredients and mix until just combined.
Carefully, remove the hot skillet from the heated oven. Pour the batter into the hot skillet and smooth out the top with a spatula.
Return the skillet to the oven and bake for about 20 to 25 minutes or until the center is completely set and the top is golden brown.
Remove the cornbread from the oven and let it cool for about 5 minutes. Serve with butter and honey (optional).

To Roast the Sweet Potatoes

Preheat the oven to 400 degrees Fahrenheit. Rinse and scrub the sweet potato(es).Place them on a baking sheet pan lined with foil or parchment paper for easy clean up.
With the tines of a fork poke a few holes on the sweet potato(es). Bake for about 35 - 45 minutes or until they become tender and can be easily pierced with a fork.
Remove from the oven and allow them to cool for about 15-20 minutes or until they aren’t too hot to handle.Remove all the pulp from the sweet potato and discard the skin. Mash the pulp until smooth and reserve.

Notes

Sweet Potato Mash: You will need 1 1/2 (one and one half) cups of mashed sweet potatoes to make this recipe.
Skillet Cornbread: Pouring the cornbread batter into a hot cast iron skillet helps develop a nice caramelized crust and those beautiful golden brown crispy edges.
Room Temp: Use room temperature eggs and sour cream as they mix with the rest of the ingredients more evenly.
Roast or Boil: We prefer the caramelized taste of roasted sweet potatoes but you can cook them any way you want until they become tender.

Nutrition