Sweet Potato Cornbread Recipe: A Soulful Twist on a Classic Favorite

If you’ve been looking for a cornbread recipe that takes that classic flavor and amps it up with some serious Southern soul, then this Sweet Potato Cornbread is the one! It’s got that golden crunch on the outside, with a soft, moist center that’s kissed by just the right amount of cinnamon, allspice, and sweet potato goodness. We’re talking a cornbread that’ll have everyone coming back for seconds (and maybe thirds). Whether you’re serving it up as a side at a holiday meal or adding a warm slice next to your bowl of chili, this Sweet Potato Cornbread is bound to make it on the list of family favorites!

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Now, if you’re wondering why you need to give this a try, let me tell you: Sweet Potato Cornbread has a way of blending that perfect balance of sweet and savory, with a tender crumb that just melts in your mouth. The sweet potatoes add a little natural sweetness and creaminess, making this a fantastic side that holds its own next to any main dish. Plus, adding sweet potatoes to cornbread brings a nutritional boost, giving it a healthy twist that’s sure to impress.

Whether you’re a die-hard fan of Southern-style cornbread or just looking for a new spin on a classic, this recipe delivers. Not only is it easy to make, but it’s also versatile. Want a little kick? Add some spice! Craving more texture? Toss in some corn kernels or bacon bits. This cornbread adapts to your taste, so don’t be surprised if it becomes a regular request at your family gatherings.

Ingredients

Here’s what you’ll need to bring this delicious Sweet Potato Cornbread to life:

• 1 tablespoon vegetable shortening (for greasing the skillet)
• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon ground cinnamon (optional, but highly recommended)
• 1/2 teaspoon ground allspice
• 1 1/4 cups cooked and mashed sweet potatoes (about 1 medium sweet potato)
• 2 large eggs
• 1/2 cup plain yogurt or sour cream
• 1 cup buttermilk
• 2 tablespoons butter, melted
• 1/2 cup dark brown sugar

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Step-by-Step Guide to Preparing Sweet Potato Cornbread

This recipe is easy to follow and perfect for all skill levels. Let’s get to it!

Step 1: Preheat and Prep Your Skillet

First up, preheat your oven to 375°F (190°C). Get your cast iron skillet ready by greasing it generously with vegetable shortening or a little vegetable oil. This will give you that beautiful golden crust when the cornbread bakes.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and allspice. Make sure everything is blended well so the spices are evenly distributed. Set this bowl aside.

Step 3: Combine the Wet Ingredients

In a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand mixer), add the cooked and mashed sweet potatoes, eggs, yogurt (or sour cream), brown sugar, and melted butter. Mix on medium speed until everything is fully combined and smooth.

Step 4: Add Dry Ingredients and Buttermilk

Now, it’s time to bring the dry and wet ingredients together. Gradually add the dry ingredients to the sweet potato mixture, alternating with the buttermilk. Start with a portion of the dry ingredients, mix briefly, then add some buttermilk. Repeat until everything is incorporated. Be careful not to overmix—just a few lumps are okay, and it’ll keep the cornbread tender.

Step 5: Pour and Bake

Pour the batter into the prepared cast iron skillet, spreading it out evenly. Pop it into the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the top is golden and a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Allow the cornbread to cool slightly in the skillet, just enough to set up but still warm and delicious. Slice, serve, and watch it disappear!

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Expert Tips and Tricks

Want to make your Sweet Potato Cornbread even better? Here are a few tips to help you nail it every time:

• Room Temperature Ingredients: Bring the eggs, yogurt, and buttermilk to room temperature before mixing. This helps the ingredients blend better, giving you a smoother batter and fluffier cornbread.
• Don’t Overmix: Overmixing the batter can lead to a dense cornbread. Stir until just combined for the perfect texture.
• Extra Sweetness: If you’re making this as a dessert-style cornbread, add an extra tablespoon of brown sugar for more sweetness.
• Let It Cool: Although tempting, let your cornbread cool in the skillet for about 10 minutes after baking. This gives it time to set and makes it easier to slice.
• Make It Spicy: For a savory, spicy kick, add chopped jalapeños or a pinch of cayenne pepper to the batter.

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15 Variations of Sweet Potato Cornbread

Sweet Potato Cornbread is versatile, and you can customize it to fit any occasion. Here are 15 creative variations:

1. Cheesy Sweet Potato Cornbread: Stir in 1/2 cup of sharp cheddar cheese for a savory touch.
2. Honey-Butter Glaze: Brush the top with a honey-butter mixture right out of the oven.
3. Spicy Jalapeño: Add 1/4 cup of finely chopped jalapeños for some heat.
4. Bacon Crumble: Top with crispy bacon bits for a smoky flavor.
5. Maple Syrup Twist: Replace brown sugar with pure maple syrup for a unique flavor.
6. Pecan-Studded: Fold in chopped pecans for some nutty crunch.
7. Apple Cinnamon: Add finely chopped apples and a pinch of extra cinnamon for an autumn vibe.
8. Pumpkin Spice: Substitute 1/4 cup of sweet potato with pumpkin puree and add pumpkin spice.
9. Savory Herbs: Mix in some chopped rosemary or thyme for a herbed flavor.
10. Corn Kernels: Add 1/2 cup of corn kernels to the batter for extra texture.
11. Chili-Style: Stir in some chili powder or smoked paprika for a bold taste.
12. Crumbled Sausage: Brown sausage and add it to the mix for a hearty cornbread.
13. Sweet Potato Skillet Cakes: Pour batter in small rounds on a greased griddle for a pancake-style cornbread.
14. Cranberry Cornbread: Add dried cranberries for a festive twist.
15. Chocolate Chip: Fold in dark chocolate chips to turn it into a dessert cornbread!

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What to Serve with Sweet Potato Cornbread

Sweet Potato Cornbread is delicious on its own, but it also pairs perfectly with a variety of dishes. Here are 15 ideas:

1. BBQ Ribs: The sweet notes in the cornbread balance the smoky, savory flavor of BBQ ribs.
2. Chili: A warm, hearty bowl of chili pairs beautifully with cornbread.
3. Southern Fried Chicken: For the ultimate comfort meal.
4. Collard Greens: A classic Southern side with some rich, earthy greens.
5. Grilled Shrimp: Serve alongside seafood for a nice contrast of flavors.
6. Pulled Pork: The sweetness of the cornbread complements the savory, tender pork.
7. Beef Stew: Dip it in a hearty stew for a satisfying meal.
8. Mashed Potatoes and Gravy: Another comforting classic.
9. Baked Beans: The slightly sweet flavor of baked beans works well with cornbread.
10. Green Bean Casserole: A great addition to holiday meals.
11. Fried Catfish: Cornbread and catfish are Southern favorites.
12. Eggs and Sausage: Make it part of a hearty breakfast.
13. Roasted Veggies: Cornbread can be a great way to round out a vegetarian meal.
14. Turkey and Cranberry Sauce: Perfect for Thanksgiving or holiday meals.
15. Butternut Squash Soup: Cornbread adds a delicious side to creamy soup.

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Storage Tips

If you’ve got leftovers (and that’s a big “if” with this recipe!), here’s how to store your Sweet Potato Cornbread for maximum freshness:

• Room Temperature: Store at room temperature for up to 2 days, covered in plastic wrap or foil.
• Refrigerate: Place leftovers in an airtight container and refrigerate for up to 5 days.
• Freeze: For longer storage, wrap individual slices in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. To reheat, pop slices in the oven or microwave until warmed through.

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How Much Sweet Potato Cornbread to Make for Family Gatherings

This recipe makes enough for about 8-10 servings, so if you’re expecting a larger group or have some cornbread lovers at the table, you may want to double the recipe. A double batch can be baked in a 9×13-inch baking dish or in two cast iron skillets.

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How Far in Advance Can I Make Sweet Potato Cornbread?

You can prepare Sweet Potato Cornbread up to 2 days in advance. Simply bake, let it cool, and store it at room temperature or in the fridge. When you’re ready to serve, reheat it in the oven at 350°F for about 10 minutes, and it’ll taste just as fresh as the day you made it.