Can I use canned sweet potatoes or puree instead of roasting fresh ones?

Yes, absolutely! If you're in a pinch, canned sweet potato puree will work just fine. Just make sure it’s unsweetened and unseasoned pure sweet potato only. The flavor will still be great, though roasting does add that extra depth.

Can I make this dairy-free?

Totally! Swap the milk for a non-dairy option like almond or oat milk, and use melted coconut oil or vegan butter instead of regular butter. Just note that coconut oil may add a slight coconut flavor.

How can I tell when it’s done baking?

The top should be golden brown and a toothpick inserted in the center should come out clean or with a few moist crumbs. Don’t overbake or it may dry out.

Can I double this recipe for a crowd?

For sure! Just double all ingredients and bake in a larger dish. Keep an eye on the baking time it may need a few extra minutes, so test with a toothpick for doneness.

Sweet Potato Cornbread Recipe : 5-Star Comfort Food

Name: Sweet Potato Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 cup cornmeal – For classic cornbread texture.; 1 cup all-purpose flour – Balances the crumb and provides structure.; 1 tablespoon baking powder – Helps the cornbread rise and stay fluffy.; ½ teaspoon salt – Enhances overall flavor.; 1 cup mashed sweet potatoes (about 1 large sweet potato, roasted and mashed) – Adds moisture, sweetness, and color.; ⅓ cup brown sugar (light or dark) – Provides a warm, caramel-like sweetness.; ½ cup unsalted butter, melted – Adds rich, buttery flavor.; ¾ cup milk (preferably whole milk) – Keeps the cornbread moist and tender.; 2 large eggs – Binds the ingredients and contributes to a soft, cake-like texture.; ½ teaspoon ground cinnamon or nutmeg – For warm, cozy spice.; ¼ cup chopped pecans – For nutty crunch.; ¼ cup shredded cheddar cheese – Adds a savory, cheesy twist.; 1 small jalapeño, diced – For a sweet and spicy kick.

Description

This Sweet Potato Cornbread recipe is a cozy, flavorful twist on a classic, with roasted sweet potatoes adding moisture, natural sweetness, and a gorgeous golden hue. With a soft, tender crumb and a buttery crust, this cornbread is perfect for holidays, potlucks, or alongside your favorite chili. Easy to make, incredibly satisfying, and sure to become a new favorite!

Ingredients

Scale

Dry Ingredients

1 cup cornmeal – For classic cornbread texture.
1 cup all-purpose flour – Balances the crumb and provides structure.
1 tablespoon baking powder – Helps the cornbread rise and stay fluffy.
½ teaspoon salt – Enhances overall flavor.

Wet Ingredients

1 cup mashed sweet potatoes (about 1 large sweet potato, roasted and mashed) – Adds moisture, sweetness, and color.
⅓ cup brown sugar (light or dark) – Provides a warm, caramel-like sweetness.
½ cup unsalted butter, melted – Adds rich, buttery flavor.
¾ cup milk (preferably whole milk) – Keeps the cornbread moist and tender.
2 large eggs – Binds the ingredients and contributes to a soft, cake-like texture.

Optional Add-Ins (Customize to taste)

½ teaspoon ground cinnamon or nutmeg – For warm, cozy spice.
¼ cup chopped pecans – For nutty crunch.
¼ cup shredded cheddar cheese – Adds a savory, cheesy twist.
1 small jalapeño, diced – For a sweet and spicy kick.

Cook Mode Prevent your screen from going dark

Instructions

1. Roast the Sweet Potatoes – Preheat the oven to 400°F (200°C). Slice sweet potatoes in half, drizzle with oil, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender and caramelized. Let cool, then scoop out the flesh and mash until smooth.

2. Mix Dry Ingredients – In a large bowl, whisk together cornmeal, flour, baking powder, and salt until evenly combined.

3. Combine Wet Ingredients – In a separate bowl, mix mashed sweet potatoes, brown sugar, melted butter, milk, and eggs until smooth and well blended.

4. Combine Wet & Dry – Gently fold the wet ingredients into the dry ingredients just until combined. Avoid overmixing to keep the cornbread light and tender.

5. Bake – Pour the batter into a greased baking dish or cast iron skillet. Bake at 375°F (190°C) for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6. Cool & Serve – Allow to cool slightly before slicing. Serve warm with butter, honey, or maple syrup.

Notes

Roasting vs. Boiling: Roasting sweet potatoes brings out more flavor and reduces excess moisture.
Cast Iron Skillet: For crispy edges, bake in a preheated cast iron skillet.
Dairy-Free Option: Use plant-based milk and butter alternatives for a dairy-free version.
Storage Tip: Leftovers can be frozen for up to 3 months. Reheat in the oven for best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread, Side Dish, Snack
Method: Baking
Cuisine: Southern, American

Nutrition

Calories: 250
Sugar: 10g
Sodium: 320mg
Carbohydrates: 32g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg