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Sweet Potato Cornbread

Sweet potato cornbread is roasted, mashed, and folded into a simple cornmeal batter for a tender crumb and golden top. Bake it in a 9-inch square pan and look for a toothpick with a few moist crumbs.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling 10 minutes
Total Time 1 hour 50 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato large, about 12 ounces, scrubbed
  • 1 cooking spray
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 eggs large
  • 1 cup buttermilk
  • 6 tbsp unsalted butter melted and cooled

Equipment

  • 1 baking sheet
  • 1 9-inch square baking pan

Method
 

  1. Heat the oven to 400°F.
  2. Place the sweet potato on a foil-lined baking sheet and roast for 45–60 minutes, until easily pierced all the way through with a knife.
  3. Let the sweet potato cool until easy to handle.
  4. Peel the sweet potato, then mash until smooth and measure 1 cup.
  5. Coat a 9-inch square baking pan with cooking spray.
  6. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  7. Whisk the eggs, buttermilk, 1 cup mashed sweet potato, and melted butter in a medium bowl until smooth.
  8. Pour the wet ingredients into the dry ingredients and stir just until no dry pockets remain.
  9. Spread the batter in the prepared pan.
  10. Bake at 400°F for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool in the pan for 10 minutes before cutting.

Notes

For a tender crumb, stir the batter only until no dry pockets remain. Refrigerate leftovers for up to 4 days, or freeze well-wrapped portions for up to 3 months. For a dairy-free variation, use unsweetened plant milk soured with lemon juice in place of buttermilk and a dairy-free butter alternative.