Sweet potato corn bread

6 servings
25 min
55 min
Very Easy


Number of serving: 6


  • Bring a saucepan three-fourths full of water to a boil over high heat, add the sweet potatoes, and cook until tender, 15-20 minutes. Remove from the heat and drain thoroughly.
  • Transfer to a food processor and pulse until slightly fluffy. Scrape into a bowl and let cool to room temperature.
  • Preheat the oven to 400F. Grease a 9-inch square baking pan.
  • In a small bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, salt, allspice, and cinnamon. Stir well.
  • Add the buttermilk, eggs, and melted butter to the sweet potatoes and mix well. Then add the dry ingredients and stir just until combined, taking care not to overmix. The batter should be slightly lumpy. Pour into the prepared pan.
  • Bake until the top is golden brown and the bread pulls away from the pan sides, 30-35 minutes. Place the pan on a rack to cool slightly or completely. Cut into squares to serve.




This recipe is extremely easy to understand and I believe it will turn out perfectly. I love the addition of cinnamon and allspice. I am always on the lookout for good sweet potato recipes, and love cornbread, so I will be making this very soon!

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I would try this. Sounds really good.!

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