Brown Sugar Sweet Potato Cornbread

Why You’ll Love This Recipe

Brown Sugar Sweet Potato Cornbread combines the earthy sweetness of mashed sweet potatoes with the rich depth of brown sugar, creating a moist and flavorful twist on traditional cornbread. Perfect for holiday meals or cozy dinners, this cornbread delivers a tender crumb and a hint of spice that pairs wonderfully with savory dishes or can be enjoyed on its own.

ingredients

this Recipe

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

cornmeal
all-purpose flour
baking powder
baking soda
salt
ground cinnamon
mashed sweet potatoes
light brown sugar
buttermilk
unsalted butter (melted)
eggs
vanilla extract

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking pan or cast-iron skillet.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, mix the mashed sweet potatoes, brown sugar, buttermilk, melted butter, eggs, and vanilla extract until smooth.

Gradually fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.

Pour the batter into the prepared pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cornbread cool slightly before slicing and serving.

Servings and timing

This recipe yields 9-12 slices.
Preparation time: 15 minutes
Baking time: 25-30 minutes
Cooling time: 10 minutes
Total time: 50-55 minutes

Variations

Add chopped pecans or walnuts for a nutty crunch.

Stir in cooked crumbled bacon for a savory-sweet combo.

Use maple syrup in place of brown sugar for a different depth of sweetness.

Add a pinch of nutmeg or ginger for a warmer spice profile.

Make muffins instead of a single loaf for easier portioning.

storage/reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, warm slices in a microwave for 10-15 seconds or in a 300°F oven for 5-7 minutes.
You can also freeze the cornbread, wrapped well, for up to 2 months. Thaw at room temperature before reheating.

FAQs

Can I use canned sweet potatoes?

Yes, just be sure to drain and mash them thoroughly before using.

Is this cornbread very sweet?

It’s mildly sweet with a hint of spice and natural sweetness from the sweet potatoes and brown sugar.

Can I use white sugar instead?

Yes, but brown sugar adds more moisture and a richer flavor.

Can I make it dairy-free?

Substitute the buttermilk with a plant-based milk and vinegar mixture and use vegan butter.

Can I use whole wheat flour?

Yes, substitute up to half the flour with whole wheat for added fiber and a heartier texture.

Why did my cornbread turn out dense?

Overmixing the batter or using too much sweet potato can result in dense texture—mix just until combined.

Can I double the recipe?

Yes, just use a larger baking dish and adjust the baking time accordingly.

What can I serve with this cornbread?

It pairs well with chili, roasted meats, soups, or a pat of butter and drizzle of honey.

Can I make this gluten-free?

Yes, use a gluten-free flour blend and check that your cornmeal is gluten-free.

Is it suitable for kids?

Definitely—its soft texture and mild sweetness make it a hit with kids.

Conclusion

Brown Sugar Sweet Potato Cornbread is a comforting, flavorful twist on a classic side. With its tender crumb, gentle sweetness, and earthy richness, it’s an ideal addition to both everyday meals and festive spreads. Make it once, and it just might become your new favorite cornbread.

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