Sweet potato cornbread is a delightful twist on classic cornbread, infusing it with the natural sweetness and rich texture of sweet potatoes. This recipe is simple to follow and yields a moist, flavorful bread that’s perfect as a side dish for dinner or a cozy addition to a holiday spread. Whether you’re a seasoned cook or a beginner, this cornbread is sure to impress with its tender crumb and subtle sweetness.
Ingredients
To make this delicious Sweet Potato Cornbread, you’ll need the following ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg, beaten
- 1 cup milk
Instructions
1. Prepare the Sweet Potato:
- Cook the Sweet Potato: Start by preparing the sweet potato. Peel and cut it into chunks. You can either boil or bake it. For boiling, place the chunks in a pot of water, bring to a boil, and cook for about 15-20 minutes, or until tender. For baking, place the sweet potato chunks on a baking sheet, bake at 400°F (200°C) for about 45 minutes, or until soft. Once cooked, drain if boiling, and let the sweet potato cool slightly.
- Mash the Sweet Potato: Using a fork or a potato masher, mash the sweet potato until smooth. You need 1/2 cup of mashed sweet potato for this recipe. Set it aside.
2. Preheat the Oven:
- Set the Temperature: Preheat your oven to 400°F (200°C). This ensures the oven is hot enough to give your cornbread a nice rise and a golden crust.
- Prepare the Baking Dish: Grease an 8-inch square baking dish or a similarly sized oven-safe dish. You can also line it with parchment paper for easy removal.
3. Mix Dry Ingredients:
- Combine the Ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. This blend of dry ingredients helps create a light and fluffy cornbread.
4. Combine Wet Ingredients:
- Mix Sweet Potato and Sugar: In another bowl, mix 1/2 cup mashed sweet potato with 1/4 cup granulated sugar. The sugar enhances the natural sweetness of the sweet potato.
- Add Butter and Egg: Stir in 1/4 cup melted unsalted butter and 1 large beaten egg to the sweet potato mixture. This will add richness and moisture to the cornbread.
- Add Milk: Pour in 1 cup milk and mix until the mixture is smooth and well combined.
5. Combine Wet and Dry Mixtures:
- Add Wet to Dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to dense cornbread.
6. Bake the Cornbread:
- Pour Batter into Dish: Transfer the batter into the prepared baking dish. Smooth the top with a spatula to ensure even baking.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean. If needed, check a few minutes earlier to prevent overbaking.
7. Cool and Serve:
- Let It Cool: Allow the cornbread to cool in the pan for about 10 minutes. This makes it easier to cut and helps it hold its shape.
- Serve Warm: Cut into squares and serve warm. It pairs wonderfully with a pat of butter, honey, or alongside soups and stews.
Tips for Perfect Cornbread
- Sweet Potato Consistency: Ensure the sweet potato is smooth and well-mashed to avoid lumps in the batter.
- Avoid Overmixing: Mix the batter until just combined to keep the cornbread tender and light.
- Check for Doneness Early: Oven temperatures can vary, so start checking the cornbread a few minutes before the suggested baking time.
Variations
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
- Dairy-Free Version: Use a non-dairy milk such as almond or oat milk, and replace the butter with a non-dairy alternative.
- Add-ins: Mix in a cup of shredded cheese, cooked bacon bits, or chopped fresh herbs for added flavor.
Sweet Potato Cornbread is a fantastic way to elevate your cornbread game with the natural sweetness and richness of sweet potatoes. It’s easy to make, versatile, and pairs well with a variety of dishes. Whether you’re serving it as a side for a weeknight dinner or bringing it to a holiday gathering, this cornbread is sure to be a hit. Enjoy the comforting flavors and delightful texture of this simple yet delicious recipe!