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sweet potato cornbread recipe
Milica

Sweet Potato Cornbread with Honey Butter Topping

Sweet potato cornbread takes the traditional Southern favorite to a new level.
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Course: Main Course
Ingredients Method

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

Method
 

Prepare the Sweet Potatoes
  1. 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.
Preheat the Oven
  1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
Combine Dry Ingredients
  1. 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.
Mix the Wet Ingredients
  1. 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.
Combine Wet and Dry Ingredients
  1. 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.
Transfer to Baking Dish
  1. 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.
Bake to Perfection
  1. 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.
Blend the Ingredients
  1. 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.
Serve with Style
  1. 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.
Serving Suggestions
  1. 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.