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Simple and Moist Sweet Potato Cornbread
This simple Sweet Potato Cornbread recipe, made with roasted mashed sweet potatoes for a moist and flavorful twist on classic cornbread, is a must have on your fall and holiday table!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 12 servings
Calories: 252 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 cup cornmeal fine ground
- 1 cup all purpose flour
- ½ tsp kosher salt
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cloves optional
- ¼ tsp ground nutmeg optional
- ¼ tsp ground ginger
- ⅓ cup brown sugar
- ¼ cup honey
- 1 cup roasted sweet potato puree about 1-2 medium sweet potatoes
- 1½ cups sour cream full-fat
- 2 large eggs room temperature
- 6 tbsp unsalted butter melted
- pat of butter for after baking
- honey for serving
Instructions
- Prepare your 9x9 inch baking pan with a sheet of parchment paper or with baking spray or cake release. Preheat the oven to 400℉.
- In a medium mixing bowl, whisk together the cornmeal, flour, salt, baking powder and soda, and spices. Set aside.
- In a large mixing bowl, whisk together the brown sugar, honey, sweet potato puree, sour cream, eggs, and melted butter until well combined.
- Use a baking spatula to gently mix the dry ingredients into the wet ingredients, stirring until the dry ingredients are just combined.
- Pour the sweet potato cornbread batter into the prepared baking pan and smooth out the top. Bake for 25-30 minutes, or until the top is golden brown and a cake tester or toothpick comes out clean with maybe a few crumbs.
- Pull the cornbread from the oven to cool and rub the pat of butter all over the top of it. Let cool for about 15 minutes before removing from the pan and slicing.
- Serve the sweet potato cornbread warm with honey, if desired.
Cup of Yum
Notes
- Store your sweet potato cornbread in an airtight container in the fridge for up to 5 days! It can also be stored overnight on the counter as well, but for no more than one or two days.
- Pour the batter into a 12-cup muffin tin lined with cupcake liners. Bake the muffins for 15-18 minutes, until a toothpick inserted in the center of one comes out clean.
- Let cool for 10 minutes before enjoying!
Nutrition Information
Serving
1 slice
Calories
252kcal
(13%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
59mg
(20%)
Sodium
325mg
(14%)
Potassium
223mg
(6%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
4879IU
(98%)
Vitamin C
5mg
(6%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 252
% Daily Value*
| Serving | 1 slice | |
| Calories | 252kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 325mg | 14% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 4879IU | 98% |
| Vitamin C | 5mg | 6% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.