Sweet Potato Cornbread
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Sweet Potato Cornbread
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This sweet potato cornbread is rich, buttery, and perfectly golden! Sweet, moist, and crisp around the edges—your new go-to cornbread recipe.
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Ingredients
- 1 lb sweet potatoes ~1 medium-large sweet potato
- ½ cup butter divided
- 1½ cups yellow cornmeal
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 3 tablespoons light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup buttermilk
- 2 eggs
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Instructions
- Peel and cut the sweet potato into 1-inch cubes. Place in a pot with water and bring to a boil. Cook until fork-tender, about 10 minutes. Drain, then mash until smooth (you should have about 1 cup). Set aside to cool. Alternatively, microwave or roast the sweet potato, check notes.
- Melt 5 tablespoons of the butter and set aside to cool.
- Preheat the oven to 400°F and place a dry 10-inch cast iron skillet inside while the oven heats.
- In a medium bowl, whisk together the cornmeal, flour, granulated sugar, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together buttermilk, eggs, and mashed sweet potatoes. Stir in the melted butter last, mixing until smooth.
- Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring until just combined. A few lumps are fine—do not overmix.
- Carefully remove the hot cast iron skillet from the oven and immediately add 3 tablespoons of butter, swirling to coat. Pour the batter into the pan and smooth the top.
- Return to the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean (a few crumbs are okay, but no wet batter).
- Let the cornbread cool in the skillet for at least 10 minutes before slicing. Serve warm with butter, honey, or maple syrup.
Notes
- Alternative cooking methods:
- Microwave
- : Pierce the sweet potato and microwave on high for 5-7 minutes, flipping halfway, until soft.
- Roasting
- : Bake at 400°F for 45-50 minutes until fork-tender, then scoop out the flesh.
- If using a 9x9 baking pan, instead of a cast iron skillet, do not preheat it in the oven. Butter the pan, then add the batter. Bake for a few extra minutes as needed.
- The toothpick may have some crumbs clinging to it, but there should be no raw batter.
- For extra flavor, brush the warm cornbread with melted butter or honey butter right after baking.
- If you don’t want to use a cast iron skillet, use a greased 9x9 pan, but skip preheating it in the oven. Add a few extra minutes to the baking time as needed.
Alternative cooking methods:
Microwave: Pierce the sweet potato and microwave on high for 5-7 minutes, flipping halfway, until soft. Roasting: Bake at 400°F for 45-50 minutes until fork-tender, then scoop out the flesh.
- Microwave: Pierce the sweet potato and microwave on high for 5-7 minutes, flipping halfway, until soft.
- Roasting: Bake at 400°F for 45-50 minutes until fork-tender, then scoop out the flesh.
- If using a 9x9 baking pan, instead of a cast iron skillet, do not preheat it in the oven. Butter the pan, then add the batter. Bake for a few extra minutes as needed.
- The toothpick may have some crumbs clinging to it, but there should be no raw batter.
- For extra flavor, brush the warm cornbread with melted butter or honey butter right after baking.
- If you don’t want to use a cast iron skillet, use a greased 9x9 pan, but skip preheating it in the oven. Add a few extra minutes to the baking time as needed.
Nutrition Information
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Calories
3269kcal
(163%)
Carbohydrates
488g
(163%)
Protein
60g
(120%)
Fat
124g
(191%)
Saturated Fat
69g
(345%)
Polyunsaturated Fat
12g
Monounsaturated Fat
34g
Trans Fat
4g
Cholesterol
598mg
(199%)
Sodium
5524mg
(230%)
Potassium
2928mg
(84%)
Fiber
39g
(156%)
Sugar
170g
(340%)
Vitamin A
68062IU
(1361%)
Vitamin C
11mg
(12%)
Calcium
1265mg
(127%)
Iron
18mg
(100%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 3269 kcal
% Daily Value*
| Calories | 3269kcal | 163% |
| Carbohydrates | 488g | 163% |
| Protein | 60g | 120% |
| Fat | 124g | 191% |
| Saturated Fat | 69g | 345% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 34g | 170% |
| Trans Fat | 4g | 200% |
| Cholesterol | 598mg | 199% |
| Sodium | 5524mg | 230% |
| Potassium | 2928mg | 62% |
| Fiber | 39g | 156% |
| Sugar | 170g | 340% |
| Vitamin A | 68062IU | 1361% |
| Vitamin C | 11mg | 12% |
| Calcium | 1265mg | 127% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
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