If you’ve ever wanted a cornbread that perfectly balances sweet, spice, and that cozy homemade charm, you’re in for a treat with this Brown Sugar Sweet Potato Cornbread Recipe. It’s a luscious, moist cornbread that blends the natural sweetness of mashed sweet potatoes with the rich caramel notes of brown sugar, plus a hint of warm cinnamon and nutmeg that make every bite feel like a comforting hug. Trust me, once you try this wonderful twist on classic cornbread, it might just become your go-to for holiday dinners, potlucks, or anytime you want to cozy up with some soulful baking.
Ingredients You’ll Need
Every ingredient in this recipe is simple but absolutely essential to achieving the perfect texture and flavor. From the starchiness of sweet potatoes to the slight crunch of cornmeal, each component plays a special role in making this cornbread utterly irresistible.
- Cooked and mashed sweet potatoes (1 cup): Adds natural sweetness, moisture, and a beautiful soft texture.
- Cornmeal (1 cup): Provides that classic grainy texture and subtle corn flavor.
- All-purpose flour (1 cup): Helps bind everything together with a tender crumb.
- Brown sugar, packed (1/2 cup): Infuses deep caramel sweetness and keeps the bread moist.
- Baking powder (1 tablespoon): Raises the bread to light, fluffy perfection.
- Baking soda (1/2 teaspoon): Works with buttermilk to give a nice lift and tenderness.
- Salt (1/2 teaspoon): Balances sweetness and enhances flavor.
- Ground cinnamon (1/2 teaspoon): Adds warmth and a subtle spicy note.
- Ground nutmeg (1/4 teaspoon): Gives a hint of nutty, aromatic complexity.
- Large eggs (2): Acts as binder and adds richness.
- Buttermilk (1 cup): Contributes tanginess and tenderizes the crumb.
- Unsalted butter, melted (1/2 cup): Adds richness and a lovely buttery flavor.
- Vanilla extract (1 teaspoon): Enhances the overall sweetness with a subtle depth.
How to Make Brown Sugar Sweet Potato Cornbread Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Whether you have a trusty 9×9 inch baking pan or a rustic cast-iron skillet, make sure to grease it well so your cornbread doesn’t stick and you get those gorgeous edges everyone loves.
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 step ensures that all your leaveners and spices are evenly distributed, which means every bite will have bursts of flavor rather than pockets of unevenness.
Step 3: Mix the Wet Ingredients
In a separate bowl, stir together your cooked and mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract until you have a smooth, unified batter. This wet mixture brings the luscious creaminess that will wonderfully contrast the grainy cornmeal texture.
Step 4: Combine Wet and Dry
Gently fold the wet ingredients into the dry ingredients, just until everything comes together. Be careful not to overmix here, because you want to keep the texture light and tender, not dense.
Step 5: Bake Your Cornbread
Pour the batter into your prepared pan or skillet and spread it evenly. Pop it into the oven and bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The golden edges and the sweet aromas filling the kitchen will let you know it’s ready.
Step 6: Cool and Slice
Once baked, remove the cornbread from the oven and allow it to cool slightly before slicing. This resting time helps the bread firm up a bit, making it easier to cut perfect squares that hold together beautifully.
How to Serve Brown Sugar Sweet Potato Cornbread Recipe
Garnishes
Try topping warm slices with a pat of honey butter or a drizzle of maple syrup to highlight all the sweet undertones. Toasted pecans sprinkled on top add a lovely crunch and nutty richness that pairs perfectly.
Side Dishes
This Brown Sugar Sweet Potato Cornbread Recipe is a fantastic companion to hearty dishes like chili, roasted turkey, or BBQ pulled pork. It soaks up sauces beautifully while adding its own sweet-spiced flair to every bite.
Creative Ways to Present
Consider serving this cornbread as part of a brunch spread with fresh fruit and whipped cream, or cut into small cubes for cornbread stuffing — the brown sugar and sweet potato will elevate any traditional stuffing recipe with their natural depth.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. This helps keep the cornbread moist while preserving its delicious flavors.
Freezing
You can freeze leftover slices by wrapping each piece individually in plastic wrap and then placing them in a freezer-safe bag. Frozen cornbread maintains its flavor and texture well for up to 3 months, making it a perfect make-ahead treat.
Reheating
To bring frozen or refrigerated cornbread back to life, warm slices in the oven at 350 degrees Fahrenheit for about 10 minutes, or microwave individually wrapped pieces for 20 to 30 seconds. This restores moisture and buttery softness beautifully.
FAQs
Can I use canned sweet potatoes for this Brown Sugar Sweet Potato Cornbread Recipe?
Absolutely! Canned sweet potatoes work well in a pinch, just make sure to drain any excess liquid and mash them until smooth to maintain the right texture.
What kind of cornmeal should I use?
A medium or fine-ground cornmeal is best for this recipe to give you that perfect crumb without being too gritty or dense.
Can I substitute buttermilk?
If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5–10 minutes before using.
Is this cornbread gluten-free?
Not as written, since it uses all-purpose flour. However, you can experiment with a gluten-free flour blend that measures cup-for-cup exactly like all-purpose flour for a similar texture.
How sweet is the cornbread?
This Brown Sugar Sweet Potato Cornbread Recipe strikes a lovely balance—enough sweetness to notice and enjoy, but not so much that it overwhelms savory side dishes.
Final Thoughts
If you’re looking for a warm, comforting cornbread that brings a little extra joy to your table, this Brown Sugar Sweet Potato Cornbread Recipe is an absolute must-try. It combines classic southern charm with a sweet twist that’s sure to impress anyone you share it with. I can’t wait for you to bake a batch and fall in love with every tender, flavorful slice.
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
- Diet: Vegetarian
Description
This Brown Sugar Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, incorporating mashed sweet potatoes and warm spices like cinnamon and nutmeg for a sweet, comforting side dish or snack. Perfectly tender with a golden crust, it’s easy to prepare and a crowd-pleaser for any occasion.
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 Oven: Preheat the oven to 375°F (190°C) and grease a 9×9 inch baking pan or a cast-iron skillet to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg ensuring they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix cooked and mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Gradually fold the wet ingredients into the dry ingredients just until combined, taking care not to overmix to keep the batter light.
- Transfer Batter: Pour the batter evenly into the prepared baking pan or skillet and spread it out smoothly with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
- Cool and Serve: Allow the cornbread to cool slightly before slicing to set the texture. Serve warm or at room temperature.
Notes
- Do not overmix the batter to avoid dense cornbread.
- Use fresh baking powder and baking soda for best rise.
- You can substitute buttermilk with milk and 1 tablespoon lemon juice or vinegar if needed.
- Sweet potatoes can be roasted, boiled, or microwaved until tender before mashing.
- For a richer flavor, use browned butter instead of melted unsalted butter.
