Brown Sugar Sweet Potato Cornbread

When I cut into this brown sugar sweet potato cornbread, the first thing I notice is how incredibly soft and tender it feels. The sweet potatoes give it this rich, natural sweetness that blends perfectly with the brown sugar. As I lift a slice, I can see how moist it is, with that golden orange color that just looks warm and comforting. When I take a bite, it reminds me of a cozy fall dessert, but still tastes like classic cornbread. The cinnamon adds a little warmth, the vanilla rounds everything out, and the texture is so fluffy that it almost melts when I chew. This is the kind of cornbread that feels like a hug on a plate.

Why You Will Love This Recipe as an Alternative to Traditional Cornbread

You will love this version because it takes everything great about cornbread and makes it richer, softer, and more comforting. The sweet potatoes add moisture and flavor that regular cornbread just cannot match. The brown sugar caramelizes as it bakes, adding a delicate sweetness without overwhelming the dish. If you want a cornbread that feels more like a treat, stays soft for days, and adds something special to any meal, this recipe is the perfect upgrade.

Brown Sugar Sweet Potato Cornbread

This brown sugar sweet potato cornbread is a moist, tender twist on classic cornbread made with mashed sweet potatoes, brown sugar, cinnamon, and vanilla. It bakes up soft, flavorful, and perfectly sweet, making it a delicious side dish or dessert style cornbread.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 8

Ingredients

  

• 1 cup Mashed Sweet Potaotes
• 1 cup Cornmeal
• 1 cup All-Purpose Flour
• ½ cup Brown Sugar
• 1 tablespoon Baking Powder
• ½ teaspoon Salt
• ½ teaspoon Cinnamon
• ¼ cup Butter
• 2 Eggs
• ¾ cup Buttermilk or Whole Milk extra moisture
• 1 teaspoon Vanilla Extract

Instructions

 

• Peel and chop the sweet potatoes into cubes. Boil them for about 15 minutes until fork tender. Drain well and mash until completely smooth. Let the mash cool slightly.
• Set your oven to 375°F. Grease a 9 by 9 inch baking dish or line it with parchment paper.
• In a large bowl, whisk together the cornmeal, all purpose flour, baking powder, salt, and cinnamon. Set aside.
• In another bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time. Then add the mashed sweet potatoes, buttermilk or milk, and vanilla. Mix until well combined.
• Fold the wet mixture into the dry mixture. Stir only until combined. The batter should be slightly thick and creamy.
• Spread the batter evenly into the prepared baking dish. Tap lightly on the counter to release air bubbles.
• Bake for 25 to 30 minutes. The cornbread is ready when a toothpick inserted in the center comes out clean. Allow it to cool for 10 to 15 minutes before slicing.

Video

Recipe Tips

For the softest cornbread, make sure the sweet potatoes are mashed completely smooth. Any lumps can prevent the batter from mixing evenly and may affect the texture. Also, do not overmix once you combine the wet and dry ingredients. Gentle folding keeps the cornbread light and airy.

Keyword cornbread recipes, holiday recipes, sweet potato cornbread, sweet potato recipes, thanksgiving holiday recipes, thanksgiving recipes

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