OMG, all of you. Stop everything. It is important. I knew I liked cornbread, but I didn't know I could like it as much. I decided to add mashed sweet potatoes to my Everyday cornbread, plus some spices and sour cream for richness and… WHOA. It took everything in me not to eat the entire pan of that sweet potato cornbread.
Originally published 10/17/2015, updated 11/02/2020.
This recipe is a hybrid between my Everyday cornbread and these incredible Sweet Potato Cornbread Muffins from the New York Times. NYT's addition of cinnamon and nutmeg was absolutely perfect and gave the cornbread an incredible aroma. As I had already bought sour cream to garnish my chili, I decided to incorporate it into the batter, like this recipe from Culinaria de Leite. None of these recipes used nearly enough sweet potatoes for me, so I increased mine to 1.5 cups. I didn't want to waste this cute sweet potato!
How does sweet potato cornbread taste?
This cornbread is certainly sweeter when it comes to cornbread, but it also has a fair amount of hot, aromatic spices to keep it from looking too much like dessert. It goes well with both sweet and savory flavors. The texture is rich and thick, so one piece will definitely add a lot to your meal!
What to serve with sweet potato cornbread
The subtle sweetness of this sweet potato cornbread pairs perfectly with the warm spices of a bowl of chili, but I also have to say it's awesome with coffee. I also ate it for breakfast with a thick layer of butter and a fried egg on the side.
How to store leftovers
Be sure to let the cornbread cool completely to room temperature before placing any leftovers in a resealable container and storing in the refrigerator. This cornbread freezes pretty well too! I suggest wrapping each piece in plastic or waxed paper and then storing them all in an airtight freezer bag or freezer-safe container. You can thaw them at room temperature or by quickly zapping in the microwave.
Sweet Potato Cornbread
Mashed sweet potatoes, fragrant spices and rich sour cream make this sweet potato cornbread a decadent fall treat.
- 1 kg. Yam ($ 1.56)
- 1.5 cups yellow cornmeal (0.36 USD)
- 1 Chopped off all purpose flour (0.13 USD)
- 1/2 Chopped off sugar (0.40 USD)
- 1 Tablespoon yeast ($ 0.12)
- 1 teaspoon salt (0.05 USD)
- 1/2 teaspoon cinnamon (0.05 USD)
- 1/2 teaspoon ground nutmeg (0.05 USD)
- 2 tall eggs (0.52 USD)
- 1/2 Chopped off sour cream (0.47 USD)
- 3/4 Chopped off Milk ($ 0.23)
- 2 Tablespoon cooking oil (0.04 USD)
- 1/2 Tablespoon cooking oil for the pan (0.02 USD)
Peel the sweet potato and cut it into one inch cubes. Place the cubes in a saucepan, cover with water and bring to a boil over high heat. Boil the potatoes until tender and fall apart with a fork pierced (about ten minutes). Drain the potatoes and set aside.
Coat the inside of a 10 "cast iron pan with cooking oil. Place the pan in the oven and begin preheating the oven to 425ºF.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, cinnamon and nutmeg until combined.
Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of mashed potatoes to a large bowl. Add sour cream, milk and 2 tbsp. Oil and whisk until blended. Add the eggs and whisk until they are combined again.
Pour the sweet potato mixture into the bowl with the dry ingredients. Mix the two until combined and no more dry mixture remains at the bottom of the bowl. It's okay if the mixture is a bit lumpy, just make sure you don't over mix.
Carefully remove the hot pan from the preheated oven and pour the batter into the pan. Smooth the top of the dough until smooth, then return to the oven. Bake 22 to 25 minutes or until center is puffed, top is golden brown and slightly cracked around edges. Remove the cornbread from the oven, cut it into eight pieces and serve (preferably with butter).
Portion: 1Portion ・ Calories: 373.49kcal ・ Carbohydrates: 58.94g ・ Protein: 7.13g ・ Fat: 12.29g ・ Sodium: 570.19mg ・ Fiber: 3.15gNutritional values are only estimates. See our full nutrition disclosure here.
The equipment section above has affiliate links to products we use and love. As an Amazon Associate, I earn qualifying purchases.
How To Make Sweet Potato Cornbread - Step by Step Photos
Peel a 1 lb. sweet potato and cut into 1 inch cubes. Place the cubes in a pot, cover them with water and bring the pot to a boil over high heat. Boil the sweet potatoes until they are tender and fall apart when pierced with a fork (about 10 minutes). Drain the sweet potatoes and set them aside.
Once the sweet potatoes are boiled, prepare the pan and start preheating the oven. Rub about 1/2 tablespoon of oil into a 10 ″ cast iron skillet, place it in the oven, then set it to preheat to 425 ° F.
While the potatoes are boiling (or after draining), combine the dry ingredients. In a large bowl, combine 1.5 cups of yellow cornmeal, 1 cup of all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of salt, 1/2 teaspoon coffee of cinnamon and 1/2 teaspoon of nutmeg. Stir them together until they are very well combined.
Mash the sweet potatoes until they are smooth enough. Transfer 1.5 cups of the mashed sweet potatoes to a large bowl. Add 1/2 cup sour cream, 3/4 cup milk, 2 large eggs and 2 tablespoons of cooking oil.
Whisk the ingredients together until they are fairly smooth. You can still have a few small pieces of sweet potato, but that's okay.
Pour the sweet potato mixture into the bowl with the mixed dry ingredients and mix them just enough to combine. It's okay if it's a little lumpy, don't mix too much. The sweet potato cornbread dough will be quite thick.
Carefully remove the preheated skillet from the oven, pour in the dough, then roll it out until smooth on top. Return it to the oven and bake for 22-25 minutes.
Or until it's puffed in the center, golden brown on top and cracked around the edges. Cut the sweet potato cornbread into eight pieces and enjoy!
A little melted butter takes Sweet Potato Cornbread to the next level.
Yes. Just yes.
If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…
You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.
A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.
‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta
If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. to stop it happening again, make sure the storage space is nice and dry.
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.
If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.
While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.
Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.
If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.
Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our petit cocktail recipes for drinks inspiration.
Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.
Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon
We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.
to peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.
When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.
Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.
As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the informations on the pack.
Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.
Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple solution. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.
Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin inchangé. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this film for tips on how to crush garlic.
Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.
Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.
Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.