Sweet Potato Cornbread

Sweet Potato Cornbread is a delicious spin on classic cornbread, made with sweet potato mash, brown sugar, and warm spices. This delicious side dish is baked to fluffy, tender perfection in just 30 minutes!

4.98 from 42 votes

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Course: Appetizer, Side Dish, Snack

Cuisine: American

Prep Time: 5

Cook Time: 30

Cooling Time: 5

Total Time: 40

Servings: servings

Calories: 295kcal

Author: Capri Lilly

Ingredients

Dry Ingredients

1½ cups Yellow cornmeal
1 cup All-purpose gluten-free flour (that contains xanthan gum)
1 tbsp Baking powder
1 tsp Baking soda
⅓ cup Brown sugar or coconut sugar
1 tsp Cinnamon
½ tsp Ground Nutmeg
¾ tsp Salt

Wet Ingredients

1 cup Roasted Sweet Potatoes mashed
1 cup Non dairy milk of choice
½ cup Butter (vegan or regular) melted
2 Eggs lightly beaten
⅓ cup Maple syrup
1 tsp Vanilla extract

Instructions

Prepare the sweet potato: Wrap sweet potato in aluminum foil and roast for 1 hour at 425F in an oven or toaster oven. It’s done when it can easily be pierced with a fork. Allow the sweet potato to cool. Then, mash the sweet potatoes using a fork, making sure to break up any long strings of sweet potato. Measure out 1.5 cups. Set aside.
Preheat the oven to 375°F. Grease a 10-inch cast iron skillet with butter and set it in the oven on the lower middle rack.
In a large bowl, whisk together the dry ingredients.
In a separate bowl, combine mashed roasted sweet potato, eggs, milk, maple syrup, and vanilla. Whisk to combine well. The mixture should be smooth and thick.
Using a rubber spatula, combine the dry ingredients with the wet ingredients. gently fold the sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, evening out the top into the edges.
Bake for 25-30 minutes or until the top is puffy and golden brown. There should be cracks visible around the edges of the cornbread.
Let the cornbread cool for 5-10 minutes in the cast iron. Then, slice and serve with butter. Enjoy!

Notes

Recipe Variations

Vegan: To make vegan sweet potato cornbread you'll need to make a couple of swaps. Use vegan butter instead of regular butter and use ½ cup apple sauce instead of eggs.
Regular Bread and Milk: You can use regular whole milk or buttermilk and regular all-purpose flour if you prefer.
Muffins: Pour the cornbread batter into a muffin tin if you want to make sweet potato cornbread muffins.

PRO TIP: The best way to measure flour is the “spoon & level” method. Use a spoon and scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup.

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If your gluten-free flour does not include xanthan gum, add 1 teaspoon to the recipe.

Nutrition