Healthy Sweet Potato Cornbread Recipe.

Sweet potato cornbread offers a delightful twist on the classic Southern comfort food, combining the earthy sweetness of sweet potatoes with the rustic texture of traditional cornbread. This dish blends the smooth, rich flavor of pureed sweet potatoes into the cornbread batter, enhancing the natural moisture and sweetness. As a result, each bite is irresistibly moist and subtly sweet, which pairs beautifully with savory dishes like chili or barbecued meats.

The incorporation of sweet potatoes not only adds a gorgeous golden-orange hue to the cornbread but also boosts its nutritional value. Rich in vitamins A and C, sweet potatoes transform this simple side into a healthier option. Sweet potato cornbread is perfect for fall gatherings, offering a festive note to any meal. It can be enjoyed freshly baked from the oven, topped with a dollop of butter that melts into its warm, inviting texture. Whether it’s served alongside a hearty stew or as a stand-alone treat with a drizzle of honey, sweet potato cornbread is a comforting, tasty addition to any table.

Kitchen Tools Needed

Mixing Bowls – For combining ingredients.
Measuring Cups and Spoons – For accurately measuring ingredients.
Whisk or Hand Mixer – To blend the batter smoothly.
8-inch Square Baking Pan or Cast Iron Skillet – For baking the cornbread.
Potato Masher or Blender – To puree the sweet potatoes.
Oven Mitts – For handling the hot baking pan or skillet.
Cooling Rack – To cool the cornbread after baking.
Knife and Cutting Board – For peeling and chopping sweet potatoes.
Rubber Spatula – To fold ingredients and scrape the batter into the baking pan.

Ingredients For Sweet Potato Cornbread

Sweet Potatoes – 1 cup mashed (about 1 large or 2 small sweet potatoes)
Cornmeal – 1 cup
All-Purpose Flour – 1/2 cup
Sugar – 1/4 cup (adjust based on desired sweetness)
Baking Powder – 1 tablespoon
Salt – 1/2 teaspoon
Milk – 1/2 cup
Eggs – 2 large
Unsalted Butter – 1/4 cup, melted
Honey – 1 tablespoon (optional, for additional sweetness)

How To Make Sweet Potato Cornbread?

Preparing the Sweet Potatoes

Start by peeling your sweet potatoes and cutting them into small chunks. Boil them in water until they are soft, which typically takes about 15-20 minutes. Once cooked, drain the potatoes and mash them until smooth. You need 1 cup of mashed sweet potatoes for this recipe.

Making the Cornbread Batter

In a large mixing bowl, combine 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. In another bowl, whisk together the mashed sweet potatoes, 1/2 cup of milk, 2 large eggs, and 1/4 cup of melted unsalted butter until well blended. If you like your cornbread a bit sweeter, add 1 tablespoon of honey to the wet ingredients.

Combining the Ingredients

Pour the wet ingredients into the dry ingredients. Using a whisk or hand mixer, mix until just combined. Be careful not to overmix as this can make the cornbread tough.

Baking the Cornbread

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease an 8-inch square baking pan or a cast iron skillet. Pour the batter into the prepared pan, smoothing out the top with a spatula. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cooling and Serving

Remove the cornbread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool further. Sweet potato cornbread can be served warm or at room temperature, ideally with a spread of butter or a drizzle of extra honey.

What Goes Best With Sweet Potato Cornbread?

Chili: A classic pairing, the richness of a hearty beef or vegetarian chili complements the subtle sweetness and moist texture of sweet potato cornbread perfectly.
Barbecued Ribs or Pulled Pork: The smoky flavors of barbecued meats balance well with the sweetness of the cornbread, making for a satisfying Southern-inspired meal.
Collard Greens: Cook these greens with a bit of bacon for a salty contrast to the sweet cornbread.
Roasted Chicken: Serve alongside a simply roasted chicken with herbs for a comforting, wholesome meal.
Butternut Squash Soup: The natural sweetness of both the soup and the cornbread create a harmonious fall or winter meal.
Black-eyed Peas: A staple in Southern cuisine, seasoned black-eyed peas make a nutritious and flavorful side that pairs well with the cornbread.
Sautéed Apples and Onions: For a sweet and savory side dish, sauté apples and onions until caramelized and serve with the cornbread.
Fried Catfish: The crispy texture and mild flavor of fried catfish contrast nicely with the soft and sweet cornbread.
Coleslaw: A tangy, crunchy coleslaw can refresh the palate when eating the rich cornbread.
Honey Butter: Spread a generous layer of honey butter on warm sweet potato cornbread for a simple yet indulgent treat.

Health Benefits

Rich in Vitamins A and C: Sweet potatoes are an excellent source of these vitamins. Vitamin A supports eye health and immune function, while vitamin C is crucial for immune health and skin integrity.
Fiber Content: By including sweet potatoes, the fiber content in the cornbread is enhanced. Fiber aids in digestion, helps regulate blood sugar levels, and can contribute to a feeling of fullness, which helps in managing weight.
Lower Glycemic Index: Compared to regular cornbread, sweet potato cornbread has a lower glycemic index due to the natural sugars in sweet potatoes. This can result in a slower rise in blood glucose levels, making it a better option for those managing diabetes.
Antioxidant Properties: Sweet potatoes are high in antioxidants, particularly beta-carotene, which combats oxidative stress and inflammation in the body, potentially reducing the risk of chronic diseases.
Heart Health: The inclusion of sweet potatoes means this cornbread is also a source of potassium, which is known for its role in maintaining healthy blood pressure levels.
Versatility for Healthier Modifications: Sweet potato cornbread can easily be adapted to include whole wheat flour or gluten-free alternatives, and it can be made with less sugar or substituted with healthier sweeteners, enhancing its overall nutritional profile.

Tips and Tricks

Choose the Right Sweet Potatoes: Opt for sweet potatoes that are firm with smooth, unblemished skins. These typically provide the best flavor and texture for your cornbread.

Cooking the Sweet Potatoes: For a smoother puree, cook the sweet potatoes until they are very tender. Consider steaming or baking them instead of boiling to preserve more of their nutrients and flavor.

Balancing Sweetness: Sweet potato cornbread naturally has a subtle sweetness. If you prefer a less sweet bread, you can reduce the added sugar, or if you like it sweeter, consider increasing the sugar or adding a bit of maple syrup or honey.

Using Buttermilk: Swap regular milk with buttermilk for a slightly tangy flavor that complements the sweetness of the potatoes nicely. This also helps in achieving a tender crumb.

Spice It Up: Enhance the flavor by adding spices like cinnamon, nutmeg, or allspice to the batter. These spices pair well with sweet potato and can give your cornbread a warm, inviting aroma.

Avoid Overmixing: When combining wet and dry ingredients, mix just until the dry ingredients are moistened. Overmixing can lead to dense cornbread.

Preheat Your Pan: If using a cast iron skillet, place it in the oven as it preheats. Pouring the batter into a hot skillet helps to create a beautifully crisp crust.

Check for Doneness: Sweet potato cornbread can be very moist, so when testing for doneness, a toothpick should come out clean or with just a few crumbs attached. Adjust baking time as needed based on your oven.

Rest Before Serving: Allow the cornbread to cool in the pan for about 10 minutes before slicing. This resting period helps the cornbread to set and makes it easier to cut.

Storage: Keep leftover sweet potato cornbread wrapped tightly in plastic wrap or in an airtight container to maintain its moisture. It can also be frozen for up to a month for extended freshness.

Variations

Pumpkin Cornbread: Substitute sweet potato puree with pumpkin puree for a seasonal twist that brings in a different but equally delightful flavor.
Savory Herb Cornbread: Add finely chopped rosemary, thyme, or sage to the batter for a savory version that pairs well with stews and meats.
Cornbread Muffins: Pour the batter into a muffin tin for individual servings, perfect for breakfasts or portable snacks.
Cheesy Cornbread: Mix in a cup of grated cheddar or a combination of your favorite cheeses to add a gooey, savory element to the bread.
Jalapeño and Cheddar Cornbread: Include chopped jalapeños and shredded cheddar cheese for a spicy kick.
Cranberry Cornbread: Stir in dried cranberries or fresh cranberries for a tart contrast to the sweet flavors.

Substitutions

Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions without compromising on texture.
Vegan Adaptation: Use plant-based milk and egg substitutes like flax eggs or commercial vegan egg replacers. Swap out butter for coconut oil or a vegan butter alternative.
Sugar Alternatives: Reduce refined sugar by using natural sweeteners like apple sauce, mashed bananas, or increase the honey/maple syrup if you’re adjusting for sweetness.
Whole Grain: For a healthier option, use whole wheat flour or a mix of whole wheat and all-purpose flour to increase fiber content.
Dairy-Free: Use almond, soy, or oat milk instead of regular milk and a dairy-free butter substitute to cater to dairy-free diets.
Spice It Up: Incorporate spices like ginger or cardamom for a unique flavor profile that enhances the natural sweetness of the sweet potatoes.

Making Ahead

Sweet potato cornbread is an excellent option for preparing in advance, especially for gatherings or busy weeknights. You can prepare the batter a day ahead and store it covered in the refrigerator. When ready to bake, simply give the batter a gentle stir to recombine any settled ingredients, pour into your baking dish, and bake. This allows the flavors to meld and can even enhance the sweetness of the cornbread.

Storage

Room Temperature: Sweet potato cornbread can be stored at room temperature for up to two days. Wrap it tightly in plastic wrap or store it in an airtight container to maintain its moisture and prevent it from drying out.
Refrigerator: For longer storage, sweet potato cornbread can be refrigerated for up to a week. Again, ensure it’s well-wrapped or in an airtight container to keep it from absorbing odors and moisture from the fridge.
Freezer: For storing beyond a week, sweet potato cornbread freezes well. Wrap individual slices or the entire loaf in plastic wrap and then place them in a freezer-safe bag or container. It can be frozen for up to three months. Label the container with the date so you can keep track of storage time.

Reheating

Oven: Reheating sweet potato cornbread in the oven is best to retain its moisture. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Wrap the cornbread in aluminum foil and heat for about 10-15 minutes or until warmed through. If it’s frozen, extend the time as needed.
Microwave: For a quick option, slices of sweet potato cornbread can be microwaved. Place a slice on a microwave-safe plate, cover it with a damp paper towel to prevent drying out, and heat on high for about 20-30 seconds. Be careful not to overheat as it can become too dry.

Nutritional Facts Per Serving (1 slice, assuming 8 total slices per batch)

Calories: Approximately 200-250 calories
Total Fat: 6-8 grams
Saturated Fat: 3-4 grams
Trans Fat: 0 grams
Cholesterol: 50-60 milligrams
Sodium: 300-400 milligrams
Total Carbohydrates: 35-40 grams
Dietary Fiber: 3-4 grams
Sugars: 8-10 grams (including added sugars from sugar and natural sugars from sweet potatoes)
Protein: 5-6 grams
Vitamins and Minerals:
Vitamin A: 20-30% of the Daily Value (DV), provided primarily by the sweet potatoes.
Vitamin C: 10-15% of the DV.
Calcium: 4-6% of the DV, contributed by milk and baking powder.
Iron: 8-10% of the DV, sourced from the cornmeal and fortified flour.

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Frequently Asked Questions – FAQ’s

Absolutely! To make gluten-free sweet potato cornbread, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the cornmeal you use is also certified gluten-free to avoid cross-contamination.

Sweet potato cornbread should be moist, thanks to the sweet potatoes. However, if it turns out dry, consider adding a bit more mashed sweet potato or a little extra butter to the batter next time. Also, be sure not to overbake it, as this can dry out the cornbread quickly.

If you’re looking to enhance the flavor, try adding spices such as cinnamon, nutmeg, or allspice to the batter. A little vanilla extract can also add depth to the sweet notes. For a savory twist, mix in herbs like rosemary or sage, or add some grated cheese and chopped jalapeños for a kick.

Sweet potato cornbread is relatively healthy, especially due to the inclusion of sweet potatoes, which are high in fiber, vitamins A and C, and antioxidants. Using whole grain flour instead of all-purpose and reducing the sugar content can make it an even healthier choice.

Yes, sweet potato cornbread freezes exceptionally well. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight, and reheat it in the oven or microwave when you’re ready to serve.

Sweet Potato Cornbread

Recipe by JesseCourse: Side DishesCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

230

kcal

Ingredients

Sweet Potatoes – 1 cup mashed (about 1 large or 2 small sweet potatoes)
Cornmeal – 1 cup
All-Purpose Flour – 1/2 cup
Sugar – 1/4 cup (adjust based on desired sweetness)
Baking Powder – 1 tablespoon
Salt – 1/2 teaspoon
Milk – 1/2 cup
Eggs – 2 large
Unsalted Butter – 1/4 cup, melted
Honey – 1 tablespoon (optional, for additional sweetness)

Directions

Start by peeling your sweet potatoes and cutting them into small chunks. Boil them in water until they are soft, which typically takes about 15-20 minutes. Once cooked, drain the potatoes and mash them until smooth. You need 1 cup of mashed sweet potatoes for this recipe.
In a large mixing bowl, combine 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. In another bowl, whisk together the mashed sweet potatoes, 1/2 cup of milk, 2 large eggs, and 1/4 cup of melted unsalted butter until well blended. If you like your cornbread a bit sweeter, add 1 tablespoon of honey to the wet ingredients.
Pour the wet ingredients into the dry ingredients. Using a whisk or hand mixer, mix until just combined. Be careful not to overmix as this can make the cornbread tough.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease an 8-inch square baking pan or a cast iron skillet. Pour the batter into the prepared pan, smoothing out the top with a spatula. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool further. Sweet potato cornbread can be served warm or at room temperature, ideally with a spread of butter or a drizzle of extra honey.

Conclusion

Sweet potato cornbread is a delightful and nutritious alternative to traditional cornbread, bringing a unique twist with its subtle sweetness and moist texture. By incorporating sweet potatoes, you enrich the dish with vitamins, fiber, and natural sweetness, making it a healthier choice that doesn’t sacrifice flavor.

This versatile dish can seamlessly transition from a warm breakfast option topped with honey butter to a savory dinner side paired with chili or barbecue. Its ability to be prepared ahead, stored, and reheated, makes sweet potato cornbread an excellent option for busy schedules and meal planning. Whether you’re a fan of sweet or savory, this cornbread adapts to your preferences, ensuring it’s a crowd-pleaser at any table.

Healthy Sweet Potato Cornbread Recipe.

Kitchen Tools Needed

Ingredients For Sweet Potato Cornbread