Brown Sugar Sweet Potato Cornbread

Brown Sugar Sweet Potato Cornbread is a moist, rich twist on classic cornbread, blending the natural sweetness of mashed sweet potatoes with warm brown sugar and hearty cornmeal. The result is a slightly sweet, soft, and tender bread that’s perfect with chili, barbecue, soups, or simply enjoyed with a pat of butter.

Why You’ll Love This Recipe

This cornbread is the perfect balance of savory and sweet, thanks to earthy sweet potatoes and rich brown sugar. It has a beautiful golden hue, moist texture, and a comforting flavor that feels both rustic and refined. Whether you serve it at Thanksgiving, a summer cookout, or alongside a bowl of soup, it’s an easy upgrade to your cornbread routine that everyone will love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mashed sweet potatoes (cooked and cooled)
• Cornmeal (yellow or white)
• All-purpose flour
• Brown sugar (light or dark)
• Baking powder
• Baking soda
• Salt
• Ground cinnamon or nutmeg (optional)
• Eggs
• Milk or buttermilk
• Unsalted butter (melted)
• Vanilla extract (optional for extra depth)

directions

1. Preheat oven to 375°F. Grease a 9×9-inch baking pan or a cast-iron skillet.
2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).
3. In another bowl, mix mashed sweet potatoes, eggs, milk, melted butter, and vanilla until smooth.
4. Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let cool slightly before slicing and serving.

Servings and timing

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Servings: 9–12 squares

Variations

• Spicy twist: Add diced jalapeños or a pinch of cayenne for heat.
• Nutty flavor: Stir in chopped pecans or walnuts.
• Cheesy version: Add shredded cheddar or gouda for a savory contrast.
• Maple note: Replace some brown sugar with maple syrup for a deeper sweetness.
• Gluten-free: Use a 1:1 gluten-free flour blend.

storage/reheating

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F oven for 8–10 minutes. This cornbread also freezes well—wrap tightly and freeze for up to 2 months.

FAQs

Can I use canned sweet potatoes?

Yes, just be sure to drain them well and mash until smooth. Avoid using candied yams.

Can I use white sugar instead of brown?

You can, but brown sugar adds a deeper, more caramel-like flavor that pairs beautifully with sweet potatoes.

Do I need to peel the sweet potatoes?

Yes, peel them before or after boiling or baking—whichever method you use for cooking them.

What kind of cornmeal should I use?

Use medium or fine-ground cornmeal for the best texture. Avoid coarse-ground unless you prefer a rustic feel.

Can I make this in muffin form?

Absolutely. Spoon batter into a greased muffin tin and bake at 375°F for 15–18 minutes.

Is it very sweet?

It has a mild sweetness. You can adjust the sugar to taste or serve with honey or butter for more sweetness.

Can I use buttermilk?

Yes, buttermilk adds extra richness and a slight tang that complements the sweet potatoes well.

Is this good for Thanksgiving?

Definitely—it’s a unique and flavorful alternative to traditional cornbread and pairs well with turkey and savory sides.

Can I make it vegan?

Yes. Use plant-based milk, a flax egg, and vegan butter to make a dairy- and egg-free version.

What’s the best topping?

Classic butter, honey butter, or maple glaze all pair wonderfully with this cornbread.

Conclusion

Brown Sugar Sweet Potato Cornbread is a cozy, comforting twist on a classic that’s perfect for any occasion. With its moist crumb, warm flavor, and golden color, it brings a delicious Southern flair to your table. Whether served with a savory stew or enjoyed with a drizzle of honey, this cornbread is sure to become a new favorite in your kitchen.

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