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Super moist sweet potato cornbread switches things up from the usual. You get that rich, soft bite with sweet potato and cozy spices all mixed in. The brown sugar honey buttery coating on top seals the deal. Try it next to something savory like chili or greens. This one always hits the spot and feels like a treat any time you eat it.
Why I Can’t Get Enough of This
When I bake this, my whole house smells like warm spices and sweet potatoes. It’s not your regular cornbread, it’s got something extra. I’ll eat it with a spicy bowl of chili or grab a warm slice for breakfast with coffee. Friends keep asking for it on repeat—so I know it’s a winner.
Grab These Ingredients
- Butter and Oil: Give the bread that mouthwatering, rich bite and keep it nice and moist.
- Baking Powder and Baking Soda: These help the bread fluff up just right.
- Spices: You’ll need a bit of cinnamon, clove, and nutmeg for a hint of fall flavor.
- Cornmeal: Yellow cornmeal for that old-school cornbread crumb.
- Sweet Potatoes: Mix up a cup of smooth blended sweet potatoes (use fresh or grab canned).
- Honey Glaze: Melt honey, brown sugar, and a bit of butter for the sweet finish on top.
- Eggs: Helps everything hold together.
- All-Purpose Flour: Gives the batter some structure so it bakes up just right.
- Buttermilk: Keeps the crumb soft and adds a nice tang.
- Brown Sugar: Brings sweetness and a golden color.
How to Throw it Together
- Finish and Glaze
- Put together melted butter, honey, and brown sugar. Brush it all over your warm bread while it’s still in the pan, so it soaks in.
- Get Ready to Bake
- Mix your dry and wet batters together only until it looks smooth—don’t overmix! Spread it into a greased 8-inch pan. Bake in a 400°F oven for 40 minutes, but gently cover the top with foil after 20 minutes so it doesn’t get too dark. Stick a toothpick in—if it comes out clean, you’re good.
- Put Together Your Wet Bowl
- In another bowl, combine that sweet potato puree, eggs, butter, oil, buttermilk, and a splash of vanilla. Add food coloring if you want a brighter look.
- Mix Up the Dry Bowl
- Dive into a big bowl with cornmeal, flour, brown and white sugars, all your spices, baking soda, baking powder, and salt. Whisk well.
- Prep the Sweet Potatoes
- First, boil sweet potatoes until soft. Peel them and blend til perfectly smooth—measure out one cup.
Best Foods to Serve With It
This one is awesome next to a big bowl of thick chili or a stew. It’s a no-brainer for Southern faves like greens or roast chicken, too. Honestly, I sneak slices for a snack with coffee because the sweet glaze takes it over the top for me.
Tips for a Great Result
After making this so many times, I learned the key is smooth sweet potato puree—take out any strings so it blends right in. Don’t go wild with the mixing or the bread’ll get heavy. And stick that foil over the top halfway so the outside stays golden without burning up.
How to Store Leftovers
End up with extra? Let it cool all the way, then wrap it tight in foil or plastic. It’ll be fine for three days in the fridge or freeze it for up to three months. A quick reheat in the microwave or let it sit in a warm oven for a few minutes—almost as good as fresh.
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Frequently Asked Questions
- → What's the best way to make sweet potato puree?
Cook whole sweet potatoes in boiling water until fork-soft. Let them cool, peel off the skin, and blend or mash until smooth. Use one cup for this dish.
- → What’s the purpose of foil halfway through baking?
Adding foil after 20 minutes stops the top from getting too dark while the inside continues to bake evenly.
- → Why are room temp eggs better?
Eggs at room temperature mix more easily with the batter, giving your cornbread a consistent finish.
- → Do food dyes impact the flavor?
The optional orange coloring is purely for visual appeal and won't change the flavor of the cornbread.
- → Why mix brown sugar into hot butter?
When you stir brown sugar into melted butter, the heat ensures a smooth mix, avoiding gritty sugar lumps in your glaze.
Conclusion
This unique cornbread features mashed sweet potato for a moist texture and mild sweetness. It's a perfect match for family meals or special gatherings.