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.
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.
