This special cornbread is given a boost of fall flavors with roasted sweet potatoes. Sweet potato cornbread is exceptionally tender, nutritious, and delicious.
Sweet Potato Cornbread
My all time favorite cornbread is this ultra moist, tall, sweet, and corn-filled version that I use with all the award winning chunky chili one can eat. Those are classic, fail proof recipes anytime I want great go-to meals.
But I do love shaking things up according to the time of year. Whether it’s haircuts, decorations, or recipes…change is the only constant when it comes to seasons.
That being said, I currently have a surplus of sweet potatoes because fall makes me hoard things like potatoes and pumpkins. And that’s how this sweet potato cornbread was born. Say hello to autumn’s most satisfying and tender cornbread yet.
Sweet Potato Varieties
You’ve probably noticed there are a variety of sweet potatoes available in grocery stores and farmer’s markets. Options often vary in size, shape, and color. You may have seen yellow fleshed sweet potatoes, purple ones, and vibrant orange ones. What they have in common is that if they’re grown in the U.S., they’re all technically sweet potatoes and not yams (actual yams can be found in the international produce of some stores, as true yams are native to Africa and Asia.)
Most of the time, when you see sweet potatoes listed in a recipe (even if it says yams,) it’s referring to the orange-fleshed variety. We tend to choose this type of sweet potato for everything from Chicken, Sweet Potato, and Coconut Stew to Sweet Potato Casserole with Pecan Crumble. The vibrant orange hue is a beautiful addition to your plate.
Buying Sweet Potatoes
Pick whole sweet potatoes that are small to medium in size and are firm throughout, with no soft spots, wrinkles, or bruises. Larger potatoes tend to be older and more starchy. Once home, store your sweet potatoes in a cool, dry, and dark space. They’ll generally keep well for about a week.
The most efficient tip we have for streamlining your sweet potato cornbread is to roast the sweet potatoes ahead of time. The night before (or up to 2 days early,) wrap whole, unpeeled sweet potatoes tightly in foil and roast them in the oven about 1.5 hours.
Pre-roasting your sweet potatoes allows plenty of time for them to cool, which is helpful when it comes to handling and mashing them.
Dry ingredients such as cornmeal, flour, and spices can be combined in a bowl ahead of time as well; simply your dry mixture in a covered container on the counter until you’re ready to use.
Try Sweet Potato Sausage Breakfast Casserole, too:
Fantastically Corny Eats:
- Sweet Honey Cornbread. Honey gives this cornbread a delicious flavor, and allows you to minimize the refined sugar.
2. Sweet Cornbread Muffins, Moist’ n Tender. This is my tried and true, all time favorite cornbread/muffin recipe. Just works beautifully every time.
3. Easy Skillet Tamale Pie. A simple yet delish meal in one. With cornbread, of course.