Sweet Potato Cornbread with Sweet Potato Pie Butter
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: About 1 hour
Ingredients
For the Cornbread:
1 (15-ounce) can sweet potatoes in syrup, drained (reserve 1–2 tablespoons of syrup for optional glaze)
⅓ packed cup (60 grams) light brown sugar, plus 2 teaspoons (for caramelization)
1 cup (130 grams) all-purpose flour
1 cup (135 grams) cornmeal
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine salt
¾ cup (180 grams) buttermilk, at room temperature
2 large eggs, at room temperature
¼ cup (56 grams) salted butter, melted
¼ cup (50 grams) vegetable oil, plus 1 tablespoon for pan
For the Sweet Potato Pie Butter:
¼ cup (56 grams) salted butter, softened
2 tablespoons light brown sugar
2 tablespoons reserved caramelized sweet potato mixture
Instructions
1. Prepare the Caramelized Sweet Potato Mixture
Using canned sweet potatoes: Drain the syrup (reserve 1–2 tablespoons for optional glaze). Transfer drained sweet potatoes to a wide bowl and mash into a chunky consistency with a potato masher or stiff whisk. Stir in 2 teaspoons brown sugar to enhance sweetness.
Using fresh sweet potatoes (alternative): Preheat oven to 400°F. Toss 1.5 pounds (680 grams) peeled, cubed sweet potatoes with 1 teaspoon olive oil, salt, and pepper. Spread on a sheet pan and roast 35–40 minutes (until fork-tender; cooking time varies by size). Cool, then peel and mash into a chunky texture. Stir in 2 teaspoons brown sugar.
Transfer the sweet potato-brown sugar mixture to a small nonstick skillet. Cook over medium heat for 5–6 minutes, stirring occasionally, until the bottom caramelizes (deep golden edges). If undercaramelized, cook 1–2 minutes more. Divide the mixture into 4 quarters with a spatula, flip each quarter, and cook 3–4 minutes to caramelize the top. Cool slightly, then measure ¾ cup for the cornbread and reserve ~2 tablespoons for the pie butter.
2. Prepare the Cornbread Batter
In a large bowl, whisk together the flour, cornmeal, baking powder, cinnamon, nutmeg, salt, and remaining ⅓ cup brown sugar until thoroughly combined.
In a medium bowl, whisk the buttermilk, eggs, melted butter, and ¼ cup oil until smooth. Gently fold in the ¾ cup caramelized sweet potato mixture.
Pour the wet mixture into the dry ingredients and stir with a spatula until just combined (lumps are okay; overmixing will make the cornbread dense).
3. Bake the Cornbread
Preheat oven to 400°F with a rack in the middle position. Place a 10-inch cast-iron skillet on the rack and heat for 10 minutes (this ensures a crispy crust).
Remove the hot skillet, coat the bottom and sides with the remaining 1 tablespoon oil (the oil prevents sticking and creates a golden crust). Immediately pour the batter into the skillet (you’ll hear a “sizzle” of hot oil) and return to the oven.
Bake 20–23 minutes until the top is golden and a toothpick inserted into the center comes out clean (minimal crumbs). Remove from the oven and cool for 5 minutes before serving.
4. Make the Sweet Potato Pie Butter
- While the cornbread bakes, combine the softened butter, 2 tablespoons brown sugar, and reserved 2 tablespoons caramelized sweet potato mixture in a small bowl. Whisk until creamy and evenly blended (an electric mixer speeds this up if preferred).
5. Serve
- Slice the warm cornbread and serve alongside the sweet potato pie butter. Leftover butter can be dolloped on toast, pancakes, or stirred into oatmeal.
Pro Tips
Caramelization is key: The 5–6 minutes of skillet cooking (and flipping) creates a nutty, sweet crust on the cornbread. Do not skip this step!
Fresh vs. canned: Canned sweet potatoes are convenient, but fresh roasted sweet potatoes add depth. For fresh, use 1.5 pounds (680 grams) of peeled, cubed sweet potatoes; roast at 400°F for 35–40 minutes.
Cast-iron magic: Preheating the skillet ensures the cornbread develops a crispy exterior while staying moist inside.
Enjoy the sweet, caramelized goodness of this cornbread paired with the creamy sweet potato pie butter!
