A delicious spin on traditional corn bread. This Sweet Potato Cornbread is sure to be a hit at your next holiday get together!
What makes this Sweet Potato Cornbread so delicious?
This Sweet Potato Cornbread recipe starts out with delicious sweet potatoes that are boiled until fork tender. Cinnamon and nutmeg are added to create a beautifully delicious cornbread.
What’s the difference between Sweet Potato and Yams?
Yes the are both root vegetables but are completely different. In fact, Yams look like yuca in both texture and taste. The outside of the yam is rough with a tough brown skin. Yams are also extremely hard to find unless you visit a specialty grocer.
Now on to the Sweet Potato. These are the potatoes that are typically at your local grocer ranging in color from brownish to reddish in color. They are also very slightly sweet on their own. The outside of the potato is smooth unlike the yam.
How to Make this Cornbread?
- Sweet Potato: The Sweet Potato should be peeled and cut in large cubes. Boil for about 10-15 or until fork tender then drain.
- Dry Ingredients: Cornmeal, Flour, Brown Sugar, Sugar, Baking Powder, Salt, Cinnamon and Nutmeg are mixed together.
- Wet Ingredients: Mix the sweet potato, oil, milk and eggs together.
Pour the wet ingredients over the dry ingredients until fully combined. Spray a 9 x 13 inch pan with non stick cooking spray. Preheat the oven to 425 degrees. Bake for 22-25 minutes.
How to store the Cornbread
The best way to store the Sweet Potato Cornbread is to place the cut squares into Tupperware container with an airtight lid.
How long will the Sweet Potato Cornbread last?
As long as the cornbread stays in the airtight Tupperware container it will last about 2-3 days.
What should I serve with it?
- Fried Chicken
- Baked Chicken
- Turkey
- Chili
- Beans
- Collard Greens
Tips
- Once the Cornbread comes out of the oven, rub a little butter on it.
- When serving the cornbread, drizzle a little honey over it.
Looking for more delicious recipes?
- Million Dollar Chocolate Chip Cookies
- Fluffy and Easy Blueberry Peach Coffee Cake
- Baked Peach Cobbler French Toast
- Easy Blueberry Cheese Danish Recipe
- Easy Strawberry Biscuits (Popeyes Copycat Recipe)
Ingredients
- 1 cup Sweet Potato Peeled, Cut and Boiled
- 1 cup Cornmeal
- 1 cup All Purpose Flour
- 1 teaspoon Baking Powder
- Pinch Salt
- 2/3 cup Sugar
- 1 cup Milk
- 1/3 cup Vegetable Oil
- 2 Eggs
- 1/2 cup Sour Cream
- 1 tablespoon Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
Instructions
- 1. Wash one large sweet potato until squeaky clean. Peel and cut the sweet potato into cubes. 2. Place the sweet potato into a pot of water. Make sure the sweet potato is fully covered with water. Boil for 10-15 minutes or until sweet potato is fork tender. Once done boiling, drain the sweet potato out of the pot. Next, mash the sweet potato with a fork, set aside and let cool.3. Preheat oven to 425 degrees. Spray a 9 inch pan with non stick spray. Set Aside.4. In a medium bowl mix together the cornmeal, flour, brown sugar, sugar, baking powder, salt, cinnamon and nutmeg together. 5. In a separate bowl, mix together the mashed sweet potato, milk, oil, eggs and sour cream.6. Pour the wet ingredients over the dry ingredients and mix until fully combined. 7. Bake for 22-25 minutes or until toothpick comes out clean. 8. Serve with your favorite Sunday or Holiday dinner.
Marissa
Sounds delicious! I grew up on cornbread & sweet potatoes but never had a sweet potato cornbread. Definitely need to give this a try! Great photos too
K Jones
I started this recipe and realized there’s no listing of salt or baking powder in the ingredients but they’re talked about in the directions.
Bianca
Hey there! So sorry for the oversight…the recipe has been updated. Thank you and Happy Baking!