The first time I pulled this Cinnamon Honey Butter Sweet Potato Cornbread from my oven, I knew it was something special. My entire kitchen was wrapped in the warm, spiced perfume of cinnamon and toasted cornmeal, with the sweet, earthy scent of roasted sweet potatoes right underneath. It was a chilly Sunday afternoon, and I was craving something that felt like a hug—something that bridged the gap between a comforting side and a sweet treat. This cornbread, with its golden, craggy top and impossibly moist interior, was the answer. It’s the recipe I now turn to when I want to impress at a potluck or simply make an ordinary Tuesday night feel like a celebration.
Ingredients
- 1 cup mashed sweet potatoes (from about 1 large sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted and slightly cooled, plus more for the pan
- 1/2 cup honey
- 2 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Cinnamon Honey Butter:
- 4 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Let’s talk about a few key players here. For the sweet potatoes, I highly recommend roasting them instead of boiling. Roasting concentrates their sweetness and gives a deeper flavor—just prick one, bake at 400°F until fork-tender, then scoop out the flesh. Don’t use raw or undercooked potato; the moisture content will be all wrong. The buttermilk is non-negotiable for me; its tang balances the sweetness and reacts with the baking soda for a fantastic rise. If you’re in a pinch, you can make a “soured milk” with 1/2 cup milk and 1 1/2 teaspoons lemon juice or vinegar, but real buttermilk is best.(See the next page below to continue…)