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This Sweet Potato Cornbread recipe is perfect for any occasion but especially in the fall during Thanksgiving, Friendsgiving, and Christmas. Oh, did I mention that I also top it off with a cinnamon honey butter recipe? Pure deliciousness.
Sweet Potato Cornbread with Cinnamon Honey Butter Baking Tips:
You can cook the sweet potato in two ways. Either way, make sure you pierce the potato before cooking. 1)Bake in a 400°F oven for 1 hour, until tender. 2) Cook in the microwave for 8 minutes on each side.
You want to add the butter and sugar to a hot sweet potato because the heat will slightly caramelize the sugar creating an amazing flavor. It’ll also be easier to mix in the batter.
If for any reason, you see the cornbread is a little under baked, Slice cornbread in pieces in those areas and bake for an additional 5 minutes.
How To Store Sweet Potato Cornbread
Freezer: Mashed Sweet Potatoes: Cool mashed sweet potatoes, and store in the freezer storage bag. Sweet potato will be good for 3 months. Thaw 24 hours before using.
Sweet Potato Cornbread: Cool cornbread, cut in pieces, and store in the freezer storage bag. Cornbread will be good for 3 months.
Cinnamon Honey Butter: Wrap in wax paper and store in the freezer storage bag. Butter will be good for 6 months.
Fridge: Mashed Sweet Potatoes: Sweet potato can be made one or two days in advance.
Sweet Potato Cornbread: Cornbread can be made one or two days in advance.
Cinnamon Honey Butter: Store in an airtight container. Butter will be good for 30 days.
Reheating: Mashed Sweet Potatoes: Place in the microwave for 30 seconds to 1 minute or place in a 350 degree oven for 10 minutes.
Sweet Potato Cornbread: Pop in a 350-degree oven for 10 minutes.
Common One to One Substitutions:
Canned Sweet Potatoes = Fresh Sweet Potatoes
Corn Flour (Masa) = Corn Meal
Granulated Sugar = Raw Cane Sugar
Milk of Choice = Buttermilk (you will be sacrificing flavor)
What To Serve with Sweet Potato Cornbread with Cinnamon Honey Butter?
I hope you enjoy this cornbread recipe as much as my family and I do. It’s the perfect comfort food for any occasion, but especially in the fall when the leaves are changing color and Thanksgiving is just around the corner. If you make it, be sure to leave me a 5-star rating below. And don’t forget to tag me on Instagram so I can see your creations!
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Sweet Potato Cornbread with Cinnamon Honey Butter
Sweet Potato Cornbread:
- 1 ½ cups cornmeal
- 2 ½ cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 medium sweet potato peeled, hot
- 4 large eggs beaten
- 6 tablespoons cold unsalted butter sliced into tablespoons
- 2 cups raw cane sugar
- 2 cups buttermilk
Cinnamon Honey Butter:
- 2 sticks unsalted butter softened
- ¼ cup honey
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Preheat the oven to 425°F degrees. Take 2 tablespoons of butter and rub in a cast iron skillet or 9 x 13 baking pan. In a bowl mix cornmeal, flour, baking soda, baking powder, salt, and 1 cup sugar together.
- In a bowl mix the sweet potato, butter, and remaining sugar with a hand mixer for 30 seconds. Stir in eggs and buttermilk. Make a well in the center of the cornmeal mixture, pour sweet potato mix in, and stir together until smooth. Pour batter into the greased pan, and bake for 45 minutes, remove from oven and let cool for 20 minutes before eating.
- While cornbread is in the oven make cinnamon honey butter: Add butter, honey, cinnamon and salt in a food processor blitz on high for 30 seconds, until butter is smooth and cinnamon is evenly blended. You can also mix with a hand mixer for 1 minute. Serve with hot cornbread.