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A freshly baked sweet potato cornbread, sliced into squares, with a natural golden brown crust and a few crumbs on the surface.
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Sweet Potato Cornbread

Bake sweet potato cornbread with a tender cornmeal crumb. Learn how to manage puree moisture, mix gently and check that the center is baked through.
Course Dinner
Cuisine American
Keyword sweet potato cornbread
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9 servings
Calories 315kcal
Author C. Sophie

Equipment

  • 9x9-inch baking pan
  • 10-inch cast-iron skillet
  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Spatula

Ingredients

Dry Ingredients

  • 1 ¼ cups yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup light brown sugar packed
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • 1 cup sweet potato puree smooth
  • 1 cup whole buttermilk
  • ½ cup unsalted butter melted and cooled
  • 2 large eggs room temperature

Instructions

  • Preheat your oven to 400°F (200°C). Grease a 9x9-inch baking pan or a 10-inch cast-iron skillet with butter or non-stick spray.
  • In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, light brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and no clumps of sugar remain.
  • In a separate medium bowl, whisk the sweet potato puree, buttermilk, melted butter, and eggs until the mixture is smooth and emulsified.
  • Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together until just combined; do not overmix, as this will make the cornbread tough.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 30 to 35 minutes. At the 20-minute mark, check the color; if the top is browning too quickly, loosely tent the pan with aluminum foil to allow the center to finish setting without burning the crust.
  • The cornbread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be slightly pulled away from the sides of the pan.

Notes

Nutritional information:
  • Calories: 315
  • Protein: 6g
  • Carbohydrates: 44g
  • Fat: 13g
  • Saturated fat: 7g
  • Cholesterol: 60mg
  • Sodium: 380mg
  • Potassium: 320mg
  • Fiber: 2g
  • Sugar: 15g
  • Vitamin A: 200 IU
  • Vitamin C: 10mg
  • Calcium: 40mg
  • Iron: 2mg
Tip: Let the cornbread cool completely before slicing to ensure it holds its shape and serves neatly.