Sweet potato cornbread

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Sweet Potato Cornbread is a delightful twist on traditional cornbread, incorporating the natural sweetness and moist texture of mashed sweet potatoes. This recipe combines the heartiness of cornmeal with the comforting flavors of sweet potato, resulting in a moist and flavorful bread that is perfect as a side dish for soups, stews, or chili. The combination of all-purpose flour, yellow cornmeal, and leavening agents creates a light and fluffy texture, while the sweet potato adds a subtle sweetness and a beautiful golden color to the bread. Whether you’re a cornbread lover or simply looking for a unique and delicious addition to your meal, Sweet Potato Cornbread is sure to impress with its comforting flavors and delightful aroma.


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
1/4 cup granulated sugar
1/4 cup melted unsalted butter
1 large beaten egg
1 cup milk


Preheat the oven to 400°F (200°C). Grease an 8×8 inch baking pan with cooking spray or butter.

In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, and baking soda.

In a separate mixing bowl, combine the mashed sweet potato, granulated sugar, melted butter, and beaten egg until well combined.

Add the sweet potato mixture to the dry ingredients and mix until thoroughly incorporated.

Slowly pour in the milk, stirring constantly, until a thick batter forms.

Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

Allow the cornbread to cool for 5-10 minutes before cutting and serving.


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