Why You’ll Love This Recipe

Brown Sugar Sweet Potato Cornbread is a cozy twist on classic cornbread, combining the earthiness of sweet potatoes with the deep caramel notes of brown sugar. Moist, tender, and slightly sweet, it’s perfect as a side dish for fall meals, holiday dinners, or simply enjoyed with butter and honey. This cornbread brings warmth and comfort in every bite.

ingredients

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

sweet potato (cooked and mashed)brown sugarmilkbutter (melted)eggsall-purpose flouryellow cornmealbaking powdersaltcinnamon (optional for extra warmth)

directions

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

In a large bowl, combine the mashed sweet potato, brown sugar, milk, melted butter, and eggs. Mix until smooth.

In a separate bowl, whisk together the flour, cornmeal, baking powder, salt, and cinnamon (if using).

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

Pour the batter into the prepared dish and smooth the top with a spatula.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let it cool slightly before slicing and serving.

Servings and timing

This recipe yields approximately 9 slices.Preparation time: 15 minutesBaking time: 30–35 minutesCooling time: 10 minutesTotal time: 55–60 minutes

Variations

Add chopped pecans or walnuts for crunch.

Mix in a handful of corn kernels for texture and sweetness.

Use maple syrup instead of brown sugar for a richer flavor.

Top with a drizzle of honey butter for serving.

Make it dairy-free by using plant-based milk and vegan butter.

storage/reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze slices for up to 2 months. Thaw at room temperature or microwave before serving.To reheat, warm in the oven at 300°F (150°C) for about 10 minutes or microwave individual slices for 20–30 seconds.

FAQs

Can I use canned sweet potatoes?

Yes, just be sure they are unsweetened and well-drained before mashing.

Is this cornbread very sweet?

It has a subtle sweetness from the brown sugar and sweet potato, balanced by the cornmeal.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour.

Can I make muffins instead?

Absolutely—just divide the batter into a muffin tin and bake at 375°F for 18–22 minutes.

Does it taste like traditional cornbread?

It has a similar texture with added moisture and flavor from the sweet potato and brown sugar.

Should I use light or dark brown sugar?

Either works, but dark brown sugar will give a deeper molasses flavor.

Can I prepare the batter in advance?

Yes, refrigerate the batter up to 12 hours before baking. Let it come to room temperature first.

What can I serve this with?

It pairs well with chili, roasted meats, stews, or holiday sides.

Is cinnamon necessary?

No, it’s optional but adds a cozy, spiced note that complements the sweet potato.

Can I reduce the sugar?

Yes, adjust to taste, but reducing too much may affect texture.

Conclusion

Brown Sugar Sweet Potato Cornbread is a flavorful, moist, and comforting addition to your table. Whether served with savory meals or enjoyed on its own, this cornbread brings together sweetness and heartiness in a deliciously satisfying way. Try it for your next family dinner or holiday gathering and savor the warm, homemade goodness.