Brown Sugar Sweet Potato Cornbread

Why You’ll Love This Recipe

Brown Sugar Sweet Potato Cornbread is a warm, comforting twist on a classic Southern favorite. Blending tender mashed sweet potatoes with rich brown sugar and golden cornmeal, this moist cornbread delivers a slightly sweet, earthy flavor that pairs perfectly with savory dishes or stands alone as a satisfying snack. It’s easy to make and ideal for fall meals, holiday feasts, or everyday comfort food.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

cornmeal
all-purpose flour
baking powder
salt
ground cinnamon
light brown sugar
mashed cooked sweet potato (fresh or canned)
eggs
milk or buttermilk
unsalted butter (melted and slightly cooled)
vanilla extract (optional)

directions

Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan or cast iron skillet.

In a large bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, and brown sugar.

In another bowl, mix mashed sweet potato, eggs, milk, melted butter, and vanilla extract if using until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.

Pour the batter into the prepared pan and smooth the top.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Cool for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 9.
Preparation time: 10 minutes
Baking time: 25–30 minutes
Cooling time: 10 minutes
Total time: 45–50 minutes

Variations

Add chopped pecans or walnuts for texture.
Mix in corn kernels or diced jalapeños for a sweet-savory combo.
Use maple syrup instead of brown sugar for a deeper sweetness.
Top with honey butter or cinnamon butter for serving.
Make muffins instead of a loaf and adjust baking time to 15–18 minutes.

storage/reheating

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat individual slices in the microwave for 10–15 seconds or warm in the oven wrapped in foil.
Freeze for up to 2 months—wrap tightly and thaw before reheating.

FAQs

Can I use canned sweet potatoes?
Yes, just drain and mash them well before measuring.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Is this more sweet or savory?
It leans slightly sweet, but still pairs well with savory dishes like chili or barbecue.

Can I use oil instead of butter?
Yes, use a neutral oil like vegetable or canola.

What type of cornmeal should I use?
Medium-grind yellow cornmeal gives the best texture.

Can I reduce the sugar?
Yes, adjust the brown sugar to your taste.

Does it taste strongly of sweet potato?
It has a subtle sweet potato flavor that enhances the moisture and warmth.

Can I make it in advance?
Yes, it stores and reheats well—great for meal prep or holiday planning.

Do I need to peel the sweet potatoes first?
Yes, peel them before mashing for a smooth batter.

Can I double the recipe?
Absolutely, just bake in a larger dish and increase the baking time slightly.

Conclusion

Brown Sugar Sweet Potato Cornbread is a cozy, flavorful twist on a classic that brings together sweetness, spice, and soul. Moist, tender, and easy to make, it’s the perfect companion to hearty meals or a satisfying bite all on its own. Whether you’re serving it with dinner or enjoying it with butter and tea, this cornbread is sure to become a seasonal favorite.

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