If you’re looking for a more wholesome take on Sweet Potato Cornbread without compromising on flavor or texture, you’ve found the right recipe.
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A combination of whole grain cornmeal and whole wheat flour give this Sweet Potato Cornbread earthy flavor and a hearty but tender crumb. Mashed sweet potato and a little pure maple syrup in the batter add just enough sweetness and a touch of pumpkin pie spice adds warmth. This is the cornbread that’s in my oven when I’ve got a pot of chili on the stove, and it’s always welcome on a holiday table.
Table of Contents
Recipe at a Glance
- Prep Time: 15 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Skill Level: Easy
Ingredients for Sweet Potato Cornbread
- Butter: If using unsalted butter, add an additional 1/4 teaspoon of fine sea salt or 1/2 teaspoon of kosher salt.
- Whole Grain Cornmeal: I like to use a medium grind of whole grain cornmeal for just a touch of crunch.
- Whole Wheat Flour: Use your favorite brand of whole wheat flour or white whole wheat flour for a milder flavor.
- Baking Powder: Just make sure it’s still fresh by checking the date (it should be replaced within 6 months of opening).
- Baking Soda: Like baking powder, be sure it hasn’t expired (same 6 month shelf life once opened).
- Pumpkin Pie Spice: You can find this at most supermarkets; if unavailable, a blend of cinnamon, nutmeg, and cloves can be a good substitute.
- Salt: fine sea salt or about half the amount of kosher salt
- Eggs: Fresh, large or extra-large eggs
- Buttermilk: Shake well before measuring to ensure even consistency.
- Mashed Sweet Potato: Freshly mashed offers the best flavor, but unsweetened, canned sweet potato puree is a convenient alternative.
- Maple Syrup: Use pure maple syrup instead of maple-flavored syrups.
- Avocado Oil: Or another high heat oil like canola or grapeseed oil, whichever you prefer or have on hand.
How to Make Mashed Sweet Potato from Scratch
You’ll need one cup of mashed sweet potato to make this cornbread; here are two easy options to make it from scratch.
- Option 1, Bake: Pierce the sweet potatoes in several places with a fork or paring knife and arrange on a foil lined baking sheet (for easy cleanup). Bake in a preheated 425°F oven for 40 to 60 minutes. Scoop out the flesh once they’re cool enough to handle and mash.
- Option 2, Steam: Place whole sweet potatoes in a steamer basket over simmering water; cover and steam for 30 to 40 minutes, or until tender all the way through. When cool enough to handle, slip off the skins and mash.
How to Make Sweet Potato Cornbread
Preheat a 10-inch cast iron skillet in the oven at 400°F. In a saucepan, melt butter and let it cool. In one bowl, combine dry ingredients (cornmeal, flour, baking powder, baking soda, pumpkin pie spice, and salt). In another bowl combine wet ingredients, (eggs, buttermilk, mashed sweet potato, maple syrup, and melted butter).
Combine the sweet potato mixture with the cornmeal mixture, stirring just enough to blend. Coat the hot skillet with oil, then pour in the cornbread batter, smoothing the top. Bake for 25 minutes or until golden brown and cooked through. Allow to cool briefly before serving.
Pro Tips
- Preheat the Skillet: Don’t skip the step of preheating your cast iron skillet before the batter goes in. The hot oil and pan are what give you crispy edges.
- Don’t Overmix: If you’re like me, it’s hard to stop stirring, but it’s important to stir the wet and dry ingredients together just until they come together. Otherwise you can end up with very dense cornbread.
- Mash the Sweet Potato Smooth: Be sure to really mash your cooked sweet potato until it’s very smooth so you don’t end up with a chunky batter.
Recipe Variations
- If you don’t have whole grain cornmeal, you can substitute regular yellow cornmeal. It will alter the texture slightly but will still work well.
- Instead of using store bought pumpkin pie spice, you can make your own blend of warm spices using cinnamon, ginger, nutmeg, allspice, and cloves.
- Substitute honey, agave nectar or even brown sugar for the maple syrup if you prefer.
- If you don’t have buttermilk on hand, thin 3/4 cup of sour cream or plain yogurt with 1/4 cup of water or milk to achieve a similar consistency and flavor.
- Add a handful of chopped fresh herbs like rosemary or thyme to the batter for an herbal note.
- For a touch of heat, add a pinch of cayenne pepper.
How to Store and Reheat
Once cooled, tightly wrap leftover cornbread in aluminum foil or plastic wrap and place in an airtight container to store at room temperature for up to 2 days, or refrigerate for up to a week. Or wrap and transfer the cornbread to a freezer safe container or zip top bag to store frozen for up to 3 months. Thaw in the refrigerator overnight and reheat, wrapped in foil, in an oven preheated to 350°F until warmed through.
Delicious Served with these Chili Recipes
More Great Ways to Enjoy Sweet Potatoes
Video
Ingredients
- 8 tablespoons butter 1/2 cup
- 1 1/2 cups whole grain cornmeal preferably medium grind
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt or 1 teaspoon kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup mashed sweet potato
- 1/4 cup maple syrup
- 2 tablespoons avocado oil or other high heat oil
Instructions
- Place a 10-inch cast iron skillet on oven's center rack. Turn oven to 400 °F (204 °C), allowing the pan to preheat.
- Melt butter in a small saucepan over medium-low heat. Set aside to cool slightly.
- In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- In a second medium bowl, whisk eggs until the yolks are incorporated into the whites. Add buttermilk, mashed sweet potato, maple syrup and melted butter; stir until smooth.
- Add sweet potato mixture to cornmeal mixture. Fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.
- Remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping down the bowl with a rubber spatula. Smooth top and place on the oven's center rack.
- Bake for 25 minutes or until knife or toothpick comes out clean. Let cool 5 minutes or more before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve definitely never tried (nor probably seen) a cornbread with the addition of sweet potatoes. How interesting and delicious! It does have a great light and fluffy texture, and the colour is terrific!
Thanks, Ben! I hope you’ll give this a try.
This is so unique, Marissa. Sweet potato in cornbread . . . plus pumpkin pie spice. What an outstanding combination of flavors, and warmed with the maple syrup, it sounds so heavenly. 🙂 ~Valentina
It’s so good, Valentina! I hope you’ll give it a try.
Love this. If you’re not familiar, Whole Foods had vegetable purées that are organic, and sold in aseptic containers with lids. Sweet potato, pumpkin, butternut squash, etc. So so handy. I love to have them on hand for soups, stews, sauces, and even cornbread like your lovely recipe!
That’s such a great tip, Mimi! I didn’t know that, but definitely a convenient option.
Such a great idea of adding sweet potato in the cornbread. Bet it would be excellent using butternut squash.
Thanks so much, Angie! I bet that would be great too!