Irresistible Sweet Potato Cornbread Recipe for Cozy Nights

Sweet Potato Cornbread is like a warm hug in food form. Imagine biting into a slice of golden-brown cornbread, with the sweet aroma of roasted sweet potatoes wafting through the air, making your taste buds dance with joy. The combination of sweet and savory flavors creates a delightful experience that’s simply irresistible. This dish is perfect for cozy family gatherings, holiday dinners, or even a simple weeknight meal when you want to impress your loved ones without breaking a sweat.

Now, let me take you back to the first time I tried Sweet Potato Cornbread at my friend’s Thanksgiving dinner. I remember thinking, “Why on earth have I been living my life without this?” Fluffy yet dense, this cornbread had a rich buttery flavor that paired perfectly with gravy and cranberry sauce. It became an instant hit among my friends and family, and now it’s a staple at our gatherings. Trust me; once you make this recipe, you’ll be dreaming about it long after you’ve polished off the last crumb.

I still chuckle remembering how my cousin mistook Sweet Potato Cornbread for dessert and nearly snatched half the pan before dinner was served.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Choose firm ones with smooth skin for the best flavor; roasting them enhances their natural sweetness.

• Cornmeal: Opt for medium-ground cornmeal for a perfect texture; it’s essential for that classic cornbread taste.

• All-Purpose Flour: Use unbleached flour to keep the cornbread light and fluffy; no one likes dense bread unless it’s cake.

• Baking Powder: Ensure it’s fresh for maximum leavening; stale baking powder will leave you with sad, flat cornbread.

• Sugar: A touch of sugar balances out the savory elements; adjust to taste based on your sweetness preference.

• Buttermilk: Use buttermilk for moisture and tanginess; you can substitute with milk mixed with vinegar if you’re in a pinch.

• Eggs: Eggs help bind everything together; using large eggs is ideal for achieving that perfect rise.

• Butter: Melted butter adds richness; don’t skimp on this vital ingredient – it’s what makes everything better!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sweet Potato Cornbread

Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.

Roast the Sweet Potatoes: Peel and chop two medium sweet potatoes into cubes. Toss them in olive oil and sprinkle with salt before roasting them at 400°F until tender, about 25-30 minutes.

Prepare the Batter Base: In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/4 cup sugar. Whisk until well blended.

Add Wet Ingredients: In another bowl, mix together 1 cup buttermilk, two large eggs (beaten), and 1/4 cup melted butter until smooth. Fold this mixture into the dry ingredients gently.

Incorporate Sweet Potatoes: Once the sweet potatoes are cool enough to handle, mash them lightly. Fold them into the batter until just combined – be careful not to overmix!

Bake to Perfection: Pour the batter into your prepared baking pan and smooth out the top. Bake in your preheated oven for about 25-30 minutes until golden brown and a toothpick inserted comes out clean.

Let your mouthwatering Sweet Potato Cornbread cool slightly before cutting into squares. Serve warm alongside soups or salads or just gobble it up as is – no judgment here!

Perfecting the Cooking Process

Start by roasting the sweet potatoes for maximum sweetness, then mix dry ingredients while they cool. Combine everything, then bake until golden brown and fragrant.

Add Your Touch

Feel free to swap in different flours like almond or coconut for gluten-free options. Add herbs or spices like rosemary or cinnamon for unique flavors.

Storing & Reheating

Store leftover cornbread in an airtight container at room temperature for up to three days. Reheat slices in the oven at 350°F for about 10 minutes.

Sometimes I make Sweet Potato Cornbread when friends visit, and they rave about how moist it is—it’s become my go-to recipe for gatherings!

FAQ

Can I use canned sweet potatoes instead of fresh?

Yes, but drain them well to prevent excess moisture in your cornbread.

How do I know when the cornbread is done?

Insert a toothpick into the center; it should come out clean when fully baked.

What can I serve with Sweet Potato Cornbread?

It pairs wonderfully with soups, stews, and even as a breakfast treat with jam!

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Sweet Potato Cornbread

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Sweet Potato Cornbread is a delightful blend of sweet and savory flavors, creating a warm, comforting side dish that’s perfect for family gatherings or cozy dinners. With its fluffy texture and rich buttery taste, this cornbread is sure to impress your guests and become a staple in your home. Whether enjoyed on its own or paired with soups and stews, each bite is a reminder of the warmth of home-cooked meals.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes (peeled and cubed)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 cup buttermilk
• 2 large eggs (beaten)
• 1/4 cup melted butter
• Olive oil (for roasting)

Instructions

1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or line with parchment paper.
2. Toss sweet potato cubes with olive oil and salt; roast for 25-30 minutes until tender.
3. In a bowl, whisk together cornmeal, flour, baking powder, and sugar.
4. In another bowl, mix buttermilk, eggs, and melted butter until smooth. Fold into dry ingredients gently.
5. Mash roasted sweet potatoes and fold into the batter until just combined.
6. Pour batter into the prepared pan; bake for 25-30 minutes until golden brown.

Nutrition

• Serving Size: 1 piece (about 60g)
• Calories: 175
• Sugar: 4g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg

Keywords: For gluten-free options, substitute regular flour with almond or coconut flour. Enhance flavors by adding herbs like rosemary or spices such as cinnamon.