This sweet potato cornbread combines moist honey cornbread mix with roasted sweet potatoes and finishes with a simple salted caramel glaze, making it an elevated holiday side dish that balances sweetness with subtle spice.
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Preheat your oven to 375°F (190°C). Pierce the sweet potatoes several times with a fork, drizzle with olive oil, and roast until tender, about 45-60 minutes.
In a large bowl, combine the honey cornbread mix, 2/3 cup milk, vegetable oil, and egg. Whisk until just combined.
Once the sweet potatoes are cool enough to handle, peel the skin off and mash the flesh in a separate bowl.
Add the mashed sweet potato to the cornbread batter and whisk until fully incorporated.
Stir in the cinnamon sugar.
Pour the batter into a greased 8x8 or 9x9 inch baking pan.
Bake at 375°F (190°C) for 27-29 minutes, or until a toothpick inserted into the center comes out clean.
While the cornbread bakes, prepare the glaze. In a small saucepan over medium heat, melt the butter.
Add the brown sugar and 1/4 cup milk to the melted butter. Stir continuously until the sugar is dissolved and the mixture is smooth and bubbling.
Stir in a pinch of salt to create a salted caramel flavor. Remove from heat.
Once the cornbread is done, let it cool slightly. Then, poke holes all over the top with a fork.
Pour the warm glaze evenly over the cornbread, allowing it to soak in. Let it set before slicing and serving.
Store cooled cornbread wrapped in foil at room temperature for up to 2 days or refrigerated for up to 5 days; reheat wrapped in foil at 350°F for 10–15 minutes.
Yes. Replace the honey cornbread mix with 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Proceed with the same wet ingredients.
Bake until a toothpick inserted in the center comes out clean and the top is golden brown, typically 20–25 minutes.
Yes. Roast and puree or mash the sweet potatoes up to 2 days ahead; store in an airtight container in the refrigerator.
Wrap cooled cornbread in foil or plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat wrapped in foil at 350°F for 10–15 minutes.
Mix 1 tsp ground cinnamon with 1 tsp granulated sugar, or simply use 1/2 tsp ground cinnamon alone.
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