Sweet Potato Cornbread With Cinnamon-Maple Butter

A close-up of the sweet potato cornbread on a colorful napkin with fall decor to the left.

Sweet Potato Cornbread With Cinnamon-Maple Butter

Enjoy a taste of the season’s favorite flavors with a big slice of this fluffy sweet potato cornbread! Served with a cinnamon-maple butter, this fall-inspired cornbread is a comforting accompaniment to your Thanksgiving dinner or bowl of warming chili. You’ll want to make this cornbread a staple for all your fall meals.

Course Side Dishes

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 306kcal

Author Amanda McGrory-Dixon

Equipment

10-inch cast-iron skillet

Ingredients

Sweet Potato Cornbread

2 large sweet potatoes peeled and cut into 1-inch cubes
Salted water
1 ½ cups cornmeal
½ cup all-purpose flour spooned and leveled
2 tablespoons white sugar
2 teaspoons baking soda
1 teaspoon salt
2 large eggs beaten, room temperature
1 ¼ cups buttermilk shaken before measuring, room temperature
½ cup melted salted butter
2 tablespoons unmelted salted butter

Cinnamon-Maple Butter

½ cup salted butter softened
2 tablespoons real maple syrup preferably grade A
½ teaspoon ground cinnamon

Instructions

Sweet Potato Cornbread

Add the sweet potato cubes to a pot of cold salted water. Bring to a boil. Continue to boil until a fork can easily pierce the sweet potatoes, about 10-15 minutes. Drain the sweet potatoes and pat with a paper towel to absorb excess moisture. Move the sweet potatoes to a bowl. Using a potato masher or fork, mash the sweet potatoes. Measure out 1 cup mashed sweet potatoes and reserve.
Place a 10-inch cast-iron skillet in a cold oven and heat to 400 degrees F. In a large mixing bowl, stir together the cornmeal, flour, sugar, baking soda and salt. These are the dry ingredients. Set aside.
In a separate large mixing bowl, whisk together the eggs, reserved mashed sweet potatoes, buttermilk and melted butter until it's smooth. These are the wet ingredients.
Stir the dry ingredients into the wet ingredients just until combined. Do not overmix. The batter will be a bit lumpy.
By now, the oven should be 400 degrees F. If not, allow it to reach 400 degrees F. When it hits 400 degrees F, carefully remove the skillet from the oven and place on a heat-proof surface, such as a trivet or the stove. Add the 2 tablespoons unmelted butter. Use a spoon to move the butter around to evenly coat the skillet. Pour in the batter. Bake until a toothpick comes out clean, about 20 minutes. Allow to cool for 10-15 minutes before slicing.

Cinnamon-Maple Butter

In a large mixing bowl, beat the butter, maple syrup and cinnamon until well mixed. Spoon into a serving bowl. Cover with plastic wrap until ready to serve on the side of the sweet potato cornbread. Enjoy!

Video

Notes

For baking at 5,280 feet, I used 1 ¾ teaspoons baking soda. I did not make any additional adjustments for altitude.
Cover leftovers tightly or store in an airtight container. It should stay fresh for two to three days.
You might not need the entire sweet potato mash, but I like to boil two potatoes instead of one to be safe.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition