Sweet Potato Cornbread with Tender Orange-Gold Crumb

Sweet Potato Cornbread

Mashed sweet potato gives this lightly sweet cornbread a tender, orange-gold crumb. Baked in a 9-inch square dish, it has a golden top, browned edges, and thick squares that hold together when lifted. The key is to use thick sweet potato mash and check that the center is set before taking the pan out of the oven. Let the bread rest before cutting, then serve a few warm squares with small pats of butter.

Ingredients for Sweet Potato Cornbread

• 1 cup cooked, peeled, thick mashed sweet potato (225g), measured after cooking
• 1 cup fine yellow cornmeal (150g)
• 1 cup all-purpose flour (120g)
• 1/4 cup packed light brown sugar (55g)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine salt
• 3/4 cup buttermilk (180g)
• 2 large eggs
• 6 tablespoons unsalted butter, melted and cooled slightly
• About 1 tablespoon additional unsalted butter, divided between greasing the dish and serving

Optional: Add 1/4 teaspoon ground cinnamon to the dry ingredients for a lightly spiced version.

Yield: 9 squares. Total time: About 85–95 minutes, including cooking the sweet potato, baking, and a 15-minute rest. Oven preheating can overlap preparation.

How to Bake Sweet Potato Cornbread

1. Cook the sweet potato: Pierce a medium-large sweet potato and microwave it on high for about 8–12 minutes, turning as needed, until a fork passes easily through the center. Cool until you can handle it, then peel, mash, and measure 1 cup. The mash should be thick, not watery.
2. Preheat and grease: Heat the oven to 400°F (205°C) with a rack near the center. Use some of the additional butter to grease the bottom, corners, and sides of a 9-inch square baking dish. Do not preheat an empty ceramic or glass dish.
3. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and optional cinnamon. Break up any brown sugar clumps.
4. Mix the wet ingredients: In a second bowl, whisk the mashed sweet potato, buttermilk, and eggs until fairly uniform. Whisk in the 6 tablespoons melted butter; it should be warm, not hot.
5. Combine: Fold the wet mixture into the dry ingredients just until no dry pockets remain. A few small lumps are fine. Spread the thick batter evenly into the dish, reaching the corners. Mixing longer can make the crumb dense.
6. Bake: Bake uncovered for about 40–45 minutes, beginning checks at 35 minutes. The top should be golden-orange, the edges deeper golden-brown, and the center set rather than shiny or wet. A tester inserted into the center should come out clean or with a few moist crumbs, not raw batter.
7. Rest and serve: Let the cornbread rest in the dish for 15 minutes. Loosen the edges, cut into nine squares, and lift out a few pieces. Add small pats of the remaining butter to a couple of warm squares.

Preparing the Sweet Potato

Measure the sweet potato after cooking, peeling, and mashing it. Thick mash adds moisture without leaving excess liquid in the batter. For a convenient substitute, drain canned sweet potatoes thoroughly, then mash and measure 1 cup. Roasted sweet potato also works; cook until tender, then mash and measure the same amount. Allow extra time if roasting.

How to Tell When the Cornbread Is Done

Browned edges alone do not mean the middle is baked through. From 35 minutes onward, check both the center’s appearance and a tester inserted into it. If the center looks wet or the tester has raw batter on it, bake for a few more minutes and check again.

Ceramic, glass, and metal dishes can bake at different rates, and wetter sweet potato mash may need more time. Use the specified 9-inch dish: an 8-inch dish holds a deeper layer of batter and may take longer to bake through. The 15-minute rest helps the tender squares hold together when cut and lifted.

Serving Sweet Potato Cornbread

Serve warm with butter, or offer honey on the side for anyone who wants a sweeter square. It pairs well with chili, stew, roasted chicken, or barbecue. For another sweet potato side, try creamy scalloped sweet potatoes.

Storing and Reheating

Cool leftovers completely, then store airtight at room temperature for up to 2 days or in the refrigerator for up to 4 days. Microwave an individual square briefly until warm, then add butter. To freeze, wrap cooled squares tightly and place them in a freezer-safe bag for up to 1 month; thaw before warming.

The sweet potato can be cooked and mashed ahead, then refrigerated until you’re ready to make the batter.

Nutrition

Approximate per square (1 of 9): 260 calories, 5g protein, 11g fat, and 36g carbohydrates. Approximate per 100g: 275 calories, 6g protein, 12g fat, and 38g carbohydrates. Values include the butter for greasing and serving and will vary with ingredients, portion size, and moisture lost during baking.