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Sweet Potato Cornbread Recipe

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4 from 86 reviews

  • Author: Amina
  • Total Time: 2 hours 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Sweet Potato Cornbread recipe combines the natural sweetness of roasted sweet potatoes with the heartiness of cornmeal, creating a moist and flavorful bread perfect as a side dish or snack. Enhanced with warming spices like cinnamon and nutmeg, and finished with a buttery maple syrup drizzle, it offers a comforting twist on classic cornbread.

Ingredients

Sweet Potato Preparation

  • 2 medium sweet potatoes (or 1 1/2 cups mashed sweet potatoes)

Dry Ingredients

  • 1 1/2 cup cornmeal
  • 1 cup all-purpose flour (use gluten-free flour blend if desired)
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon table salt

Wet Ingredients

  • 2 large eggs (room temperature)
  • ½ cup sour cream
  • ¼ cup maple syrup
  • ¾ cup milk
  • 2 tablespoons olive oil

For Serving

  • Salted butter
  • Additional maple syrup

Instructions

  1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the sweet potatoes and baking the cornbread.
  2. Roast Sweet Potatoes: Wrap the sweet potatoes in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 1 to 1 ½ hours until tender when pierced with a fork.
  3. Prepare Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool slightly. Once cool enough to handle, peel and mash them in a large bowl until smooth. You may also use a food processor or blender for a smoother texture.
  4. Mix Wet Ingredients: To the mashed sweet potatoes, add the eggs, sour cream, maple syrup, milk, and olive oil. Whisk thoroughly until the mixture is smooth and thick.
  5. Combine Dry Ingredients: In a separate large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
  6. Fold Ingredients Together: Gently fold the dry ingredient mixture into the wet sweet potato mixture using a spatula just until no dry streaks remain. Avoid over-mixing to keep the cornbread tender.
  7. Prepare Skillet: Spray a 10-inch cast iron skillet with cooking oil and preheat it in the oven for a few minutes to get it hot, which helps achieve a nice crust.
  8. Bake Cornbread: Transfer the batter into the preheated skillet and smooth the top evenly. Bake for 25-30 minutes, or until the top is puffed up and golden brown.
  9. Finish and Serve: Remove the cornbread from the oven and transfer it to a wire rack. Immediately top with slices of salted butter so it melts into the warm bread. Serve with additional butter and a drizzle of maple syrup for extra flavor.

Notes

  • For gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Ensure the sweet potatoes are fully cooled before peeling to avoid burns.
  • Do not overmix the batter to keep the cornbread light and fluffy.
  • Using a cast iron skillet helps develop a crispy crust and even baking.
  • Maple syrup adds natural sweetness and enhances the flavor; adjust to taste.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/sweet-potato-cornbread-recipe/