If you are a fan of classic cornbread with a sweet, soulful twist, then this Brown Sugar Sweet Potato Cornbread Recipe will quickly become your new go-to favorite. Moist, tender, and bursting with warm spices and that perfect kiss of brown sugar sweetness, it’s a comforting dish that elevates traditional cornbread to an entirely new level. The natural sweetness and creamy texture from cooked sweet potatoes blend harmoniously with cornmeal, while the brown sugar adds just the right amount of caramel notes to make every bite unforgettable. Perfect for cozy dinners, holiday gatherings, or any time you want to treat yourself to a slice of pure joy!
Ingredients You’ll Need
Gathering your ingredients for this Brown Sugar Sweet Potato Cornbread Recipe is refreshingly simple, but each one plays a vital role in creating its unique flavor and texture. From the earthy sweetness of sweet potatoes to the warm spices and creamy buttermilk, these ingredients combine beautifully to give you a cornbread that’s both rich and fluffy.
- 1 cup cooked and mashed sweet potatoes: Adds natural sweetness and moisture, making the cornbread tender and rich.
- 1 cup cornmeal: Brings that classic grainy texture essential for traditional cornbread.
- 1 cup all-purpose flour: Balances the cornmeal and gives structure without heaviness.
- 1/2 cup brown sugar, packed: Infuses a deep caramel sweetness that complements the sweet potatoes perfectly.
- 1 tablespoon baking powder: Helps the cornbread rise beautifully and stay light.
- 1/2 teaspoon baking soda: Works with the buttermilk to create a tender crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 teaspoon ground cinnamon: Adds a gentle warmth, evoking those cozy fall vibes.
- 1/4 teaspoon ground nutmeg: Provides subtle depth and spiciness that elevates the flavor complexity.
- 2 large eggs: Binds everything together and adds richness.
- 1 cup buttermilk: Keeps the bread moist and tender while adding a slight tang.
- 1/2 cup unsalted butter, melted: Adds luscious buttery flavor and moistness.
- 1 teaspoon vanilla extract: Rounds out the flavors with a sweet, fragrant touch.
How to Make Brown Sugar Sweet Potato Cornbread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 375°F (190°C), and make sure to grease a 9×9 inch baking pan or a cast-iron skillet well. This initial step ensures your cornbread won’t stick and will develop a lovely golden crust.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend is what gives the cornbread its signature texture, sweetness, and spice – making it the heart of this Brown Sugar Sweet Potato Cornbread Recipe.
Step 3: Mix Wet Ingredients
In a separate bowl, combine your cooked and mashed sweet potatoes with eggs, buttermilk, melted butter, and vanilla extract. Whisk until the mixture is smooth and the sweet potatoes are fully incorporated, ensuring a velvety batter that bursts with natural sweetness.
Step 4: Bring It All Together
Gently fold the wet ingredients into the dry mixture until just combined. It’s important not to overmix here – a few lumps are perfectly fine. This careful mixing helps keep the texture light and fluffy, just as you want in a cornbread.
Step 5: Bake Your Cornbread
Pour the batter into your prepared pan or skillet, spreading it evenly. Pop it into the oven and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, and the top is beautifully golden brown.
Step 6: Cool and Enjoy
Once baked, let your Brown Sugar Sweet Potato Cornbread cool for a bit before slicing—this helps it firm up for perfect slices and lets those inviting aromas settle in. Then slice up and get ready to savor every bite!
How to Serve Brown Sugar Sweet Potato Cornbread Recipe
Garnishes
To make your cornbread stand out even more, try topping it with a pat of melting honey butter or a drizzle of maple syrup. A sprinkle of chopped pecans or toasted walnuts adds a delightful crunch and enhances the warm, nutty flavors already in the cornbread.
Side Dishes
This Brown Sugar Sweet Potato Cornbread Recipe pairs wonderfully with southern-style dishes like collard greens, baked beans, or a hearty bowl of chili. It’s also fantastic served alongside roasted turkey or glazed ham for holiday feasts, soaking up every bit of savory goodness on your plate.
Creative Ways to Present
Feeling adventurous? Serve the cornbread as a base for a sweet-savory bread pudding by layering it with cream and spices, or use it as a whimsical side in a brunch spread with whipped cream cheese and fresh fruit preserves. It’s versatile enough to shine in classic or inventive presentations alike.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap any leftover Brown Sugar Sweet Potato Cornbread Recipe tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to two days, but if you want a bit more longevity, the fridge is your friend.
Freezing
You can freeze this cornbread for up to three months—just wrap it securely in foil or freezer-safe packaging. Thaw at room temperature or overnight in the fridge, and you’ll still enjoy that same tender, moist texture when you reheat it.
Reheating
To bring back that freshly baked warmth, reheat slices in a toaster oven or conventional oven at 350°F for about 10 minutes. Avoid microwaving if you want to keep the edges crisp and crumb delightful.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just make sure you use plain mashed sweet potatoes without added sugar or spices to keep the balance of flavors perfect in this Brown Sugar Sweet Potato Cornbread Recipe.
Is it possible to make this recipe gluten-free?
Yes! Swap out all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Your cornbread will still be deliciously tender and sweet.
Can I substitute brown sugar with white sugar?
While you can, brown sugar adds a richer, molasses-like flavor that really defines this recipe. Using white sugar will make your cornbread sweeter but less complex in taste.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes before using.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped pecans, walnuts, or even mini chocolate chips make fantastic additions that add texture and a little surprise to your slices without overpowering the delicate flavor balance.
Final Thoughts
Once you try this Brown Sugar Sweet Potato Cornbread Recipe, it’s going to hold a special place at your table. With its irresistible combination of sweetness, spice, and comforting texture, it’s the kind of cornbread that brings smiles and warm memories. Give it a go—you’ll wonder how you ever enjoyed cornbread without this twist!
Print
Brown Sugar Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Brown Sugar Sweet Potato Cornbread is a moist, tender, and flavorful twist on traditional cornbread. Infused with sweet potatoes, warm spices, and a hint of vanilla, it’s the perfect side dish for fall meals or holiday gatherings. The combination of brown sugar and spices adds a delightful sweetness that pairs beautifully with the buttery texture.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 cup cooked and mashed sweet potatoes (about 2 small sweet potatoes)
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking pan or cast-iron skillet to prevent sticking.
- Mix dry ingredients: In a large bowl, thoroughly whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute all the dry components.
- Combine wet ingredients: In a separate bowl, combine the cooked and mashed sweet potatoes, eggs, buttermilk, melted unsalted butter, and vanilla extract. Mix these until smooth and fully blended.
- Combine wet and dry mixtures: Gradually fold the wet ingredients into the dry ingredients carefully until just combined. Be cautious not to overmix to maintain a tender texture.
- Pour batter and bake: Pour the batter evenly into the prepared baking pan or skillet, spreading it out to the edges for uniform baking.
- Bake the cornbread: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and serve: Remove the cornbread from the oven and allow it to cool slightly before slicing and serving, enhancing the texture and flavor.
Notes
- For extra moisture, you can add a tablespoon of honey or maple syrup to the wet ingredients.
- Use a cast-iron skillet for a crispier crust if desired.
- Ensure not to overmix the batter to avoid a dense cornbread.
- Sweet potatoes should be cooked and mashed well to avoid lumps in the batter.
- This cornbread pairs wonderfully with chili, soups, or a hearty fall meal.
