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Homemade Sweet Potato Cornbread

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A delicious twist on traditional Southern cornbread with sweet potato puree, resulting in moist, tender, and flavorful cornbread that’s perfect for any meal.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 150 minutes
  • Total Time: 165 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Crockpot / Air Fryer
  • Cuisine: Southern
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup sweet potato puree (fresh or canned)
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (or buttermilk/non-dairy alternative)
  • 2 large eggs
  • 1/4 cup melted butter (or coconut oil for dairy-free)

Instructions

  1. Prepare the crockpot/air fryer: Lightly grease your slow cooker insert or air fryer basket.
  2. Mix dry ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
  3. Combine wet ingredients: In another bowl, mix sweet potato puree, milk, eggs, and melted butter until smooth.
  4. Combine mixtures: Pour the wet ingredients into the dry ingredients, stirring until just combined.
  5. Cook: For crockpot, pour the batter into the greased insert and cover. Cook on high for 2 to 2½ hours until set. For air fryer, transfer the batter into a heatproof dish that fits your air fryer. Cook at 320°F (160°C) for 25-30 minutes or until a toothpick comes out clean.
  6. Cool: Allow the cornbread to cool for about 10 minutes before slicing and serving.
  7. Enjoy: Serve warm and enjoy the delightful flavors!

Notes

Customize by adding spices like cinnamon or nutmeg, or mix in cheese or jalapeños for extra flavor!

Nutrition

Find it online: https://daytasty.com/homemade-sweet-potato-cornbread/