Stephanie L. Tyson’s Sweet Potato Cornbread Recipe (2024)

You will get a deeper sweet potato flavor if you bake the sweet potato instead of boiling it. Don't throw out the remaining potato, eat it for dinner, puree and add to the batter of most any baked goods, or add it to your dog or cat's dinner to add fiber and vitamins to their diet.

I actually forgot to add the sugar. So at the last minute, when the batter was in the muffin tin, I sprinkled turbinado sugar crystals on top of each muffin and set them in the oven to bake. They came out great — delicious. No need for the recipe’s dose of sugar in the batter at all!

I made a few healthy changes. I substituted Featherweight baking powder which has no sodium. I used Truvia Baking Blend to reduce added sugar by a quarter the regular amount, and I used stone ground yellow cornmeal course ground to add more fiber and nutrition. I also used muffin pans with pumpkin top designs at the bottom and they came out beautiful and delicious. 12 pieces had 170 calories, 4 g fat 6 grams sugar (only 2 g added sugar), 4 g protein, 3 g fiber, and only 40 mg of sodium.

I made this in an effort to use up some ingredients threatening to go off. A sweet potato half the size recommended is plenty, and wasting the rest makes no sense. I subbed buttermilk for regular, but made the recipe as written otherwise. I think they'll be quite good for Sunday Brunch.

Or add it to lentil soup instead of regular potatoes. That's what I did and it was great.

Thank you! I was wondering how this would turn out (baking chemistry-wise) if I reduced or eliminated the sugar. I wasn't looking to substitute for the sugar, just make it less sweet--I like pretty much everything to be much less sweet than how they're usually made.

Agree with the waste of sweet potato so I just put all the s/p puree in with the moist ingredients. Used 2 tbsp maple syrup instead of sugar and cut back the milk by a quarter cup. They turned out great and the colour from the sweet potato was gorgeous.

I made this in a loaf pan because I didn’t have a muffin tin. Baked it at 400 degrees for about 35 minutes and it turned out great.

I agree, why not use a smaller potato instead of wasting 1/2 of one? I made the recipe even healthier by adding a 1/2 cup of chopped pecans which give it a little more substance if you are having the cornbread for breakfast.

why does it say to get a 1lb potato and then throw most of it away???

These were nice and not too sweet - not sure about the cinnamon and nutmeg - might leave these out next time to get more of the sweet potato flavor. It is also much easier to peepl sweet potatoes after cooking - the skin falls right off ...

Less sugar 80 grams?Full small sweet potatoMedium grain cornmealDessert - ish

Less sugar 80 gramsFull regular sweet potato steamedMedium grain cornmealDessert - ish, vanilla flavor

Used one small roasted sweet potato, and olive oil. Lovely. Served it under some spicy Cincinnati style chili.

I made a savory version, just a bit of sugar but added cayenne, dried herbs, black pepper and garlic powder and left out the cinnamon and nutmeg. It's a good base dough that you can personalize!

Taste was great but I found 450 degrees for 20 min too much - they lost some moisture and the bottoms were nearly burnt. Next time I'd lower heat to 400 and check at 18 min. I was also only able to find medium-ground cornmeal, which was good taste-wise but definitely added a grittier texture than preferred. So try to use finely-ground if you're able!

These were good but not extraordinary.make sure to grease muffin tin.

Roast it instead of boiling for better flavor.

Three small-medium sweet potatoes, roasted, were just shy of 2 cups when mashed. I doubled most of recipe, using the ~2 cups of mash and reducing milk to 1 1/4 cups to allow for the extra moisture from the larger amount of sweet potato. I omitted the spices.The batter was distributed between 16 tall muffin tins, each filled about 3/4 full. The muffins domed beautifully, were golden brown in 20-25 minutes, and were delicious, especially when split, buttered, and griddled.

I made this in a loaf pan because I didn’t have a muffin tin. Baked it at 400 degrees for about 35 minutes and it turned out great.

Agree with the waste of sweet potato so I just put all the s/p puree in with the moist ingredients. Used 2 tbsp maple syrup instead of sugar and cut back the milk by a quarter cup. They turned out great and the colour from the sweet potato was gorgeous.

I agree, why not use a smaller potato instead of wasting 1/2 of one? I made the recipe even healthier by adding a 1/2 cup of chopped pecans which give it a little more substance if you are having the cornbread for breakfast.

I liked the texture and sweetness but found the nutmeg overwhelming, even though I used a bit less than called for. Corn is a subtle taste and here it was overpowered.

Just made a batch and it turned out nicely.1) I nuked a small sweet potato. Peeled, it weighed 4.4 oz and was JUST barely enough; 4.5 oz would have been perfect. With the skin and it was... 5 oz? Recipe should call for a 6 oz, not 16.2) I reduced sugar to 50g and it was just about right; halving the sugar made it cornbread--with the full amount it would be a corn muffin. If I'd roasted the sweet potato it would have better broken down the carbohydrates into maltose and been sweeter.

Can you used canned pumpkin instead of the sweet potato, and if so, how much?

Yum! I nuked my sweet potato. So much faster. I also substituted the cornmeal for 1/2 course stoneground and 1/2 corn flour. I omitted the spices and added a can of mild green chiles. Wow!