Sweet Potato Cornbread Recipe

Name: Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons/30 milliliters vegetable oil, plus more for the muffin tin; 1 large sweet potato (about 1 pound), peeled and cut into large chunks; 2 large eggs, lightly beaten; 1 1/4 cups/300 milliliters milk; 3/4 cup/94 grams all-purpose flour; 1 1/4 cup/213 grams finely ground yellow cornmeal; 1 tablespoon/14 grams baking powder; 1 teaspoon/6 grams salt; 1/2 cup/100 grams sugar; 1/2 teaspoon/1 gram ground cinnamon; 1/2 teaspoon/1 gram ground nutmeg

Servings: persons

2 tablespoons/30 milliliters vegetable oil, plus more for the muffin tin
1 large sweet potato (about 1 pound), peeled and cut into large chunks
2 large eggs, lightly beaten
1 1/4 cups/300 milliliters milk
3/4 cup/94 grams all-purpose flour
1 1/4 cup/213 grams finely ground yellow cornmeal
1 tablespoon/14 grams baking powder
1 teaspoon/6 grams salt
1/2 cup/100 grams sugar
1/2 teaspoon/1 gram ground cinnamon
1/2 teaspoon/1 gram ground nutmeg

1
Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
2
Place potato in a small saucepan and cover with cold water.
3
Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes.
4
Drain the potato, then return to the pot and mash until mostly smooth.
5
Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot).
6
Add eggs, oil and milk to bowl and stir to combine.
7
Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl.
8
Add potato mixture and mix until just combined.
9
(Do not overmix.)
10
Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes.
11
Let cool 5 minutes, then turn out onto a rack to cool completely.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons/30 milliliters vegetable oil, plus more for the muffin tin, 1 large sweet potato (about 1 pound), peeled and cut into large chunks, 2 large eggs, lightly beaten, 1 1/4 cups/300 milliliters milk, and more.

Yes, Sweet Potato Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions