Sweet potato cornbread takes the traditional Southern favorite to a new level. With the earthy sweetness of sweet potatoes and the buttery, golden crumb of cornbread, this dish shines as a side or even a standalone snack.
Pair it with the luscious honey butter topping, and you have a mouthwatering treat that’s perfect for family dinners, potlucks, or a cozy evening at home.
This recipe is straightforward, and the results are worth every step. By following these instructions, you’ll create a tender, moist, and flavorful cornbread that balances the natural sweetness of sweet potatoes with the rich buttery finish of honey butter.
Ingredients
For the Cornbread:
- 1 cup mashed sweet potatoes (about 1 large or 2 small sweet potatoes)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup brown sugar, packed
- 2 large eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
For the Honey Butter Topping:
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1/4 teaspoon ground cinnamon (optional)
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
Begin by cooking the sweet potatoes. Peel and chop them into cubes for faster cooking. Boil the pieces in a pot of water for about 15 minutes or until they are fork-tender. Drain the water and mash the potatoes until smooth. Let the mash cool slightly before using it in the batter.
2. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
3. Combine Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set this bowl aside for now.
4. Mix the Wet Ingredients
In a separate bowl, blend the melted butter and brown sugar until the mixture is smooth. Add the eggs one at a time, whisking well after each addition. Stir in the mashed sweet potatoes, buttermilk, and vanilla extract until fully combined.
5. Combine Wet and Dry Ingredients
Gradually fold the wet ingredients into the dry ingredients. Mix until just combined; avoid overmixing, as this can result in a dense cornbread. The batter will be slightly thick and creamy.
6. Transfer to Baking Dish
Pour the batter into the prepared baking dish, smoothing the top with a spatula. Tap the dish lightly on the counter to remove any air bubbles.
7. Bake to Perfection
Place the dish in the preheated oven and bake for 25–30 minutes. The cornbread is done when a toothpick inserted into the center comes out clean, and the edges are golden brown. Allow the cornbread to cool for 10–15 minutes before slicing.
Prepare the Honey Butter Topping
1. Blend the Ingredients
While the cornbread bakes, prepare the honey butter. In a small bowl, beat the softened butter with a hand mixer or a whisk until it’s fluffy. Gradually mix in the honey and cinnamon (if using) until smooth and well combined.
2. Serve with Style
Spread a generous dollop of honey butter over each slice of warm sweet potato cornbread. The honey butter will melt slightly, enhancing the cornbread’s flavor and texture.
3. Serving Suggestions
Sweet potato cornbread pairs beautifully with hearty dishes like chili, roasted meats, or creamy soups. For a lighter touch, enjoy it with a simple side salad or fresh fruit. You can also serve it as a dessert by adding a drizzle of maple syrup and a sprinkle of powdered sugar.
Tips for Success
- Use Fresh Sweet Potatoes: Freshly cooked and mashed sweet potatoes yield the best flavor and texture. Avoid canned sweet potatoes, as they may have added sugars or syrups.
- Don’t Skip the Buttermilk: Buttermilk reacts with the baking soda, ensuring a light and fluffy texture. If you don’t have buttermilk on hand, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice as a substitute.
- Experiment with Add-Ins: Add a handful of chopped pecans, raisins, or even a sprinkle of shredded coconut for a twist on the classic recipe.
Storage and Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Reheat slices in the oven at 300°F (150°C) for 5–7 minutes or in the microwave for 20 seconds.
Why You’ll Love This Recipe
Sweet potato cornbread is more than just a side dish. It’s a comforting blend of sweet and savory that feels nostalgic and indulgent. The honey butter topping elevates each bite, adding a touch of luxury to this homestyle classic. Whether you’re hosting a dinner or treating yourself, this recipe delivers warmth and satisfaction every time.
