Moist and tender sweet potato cornbread with warm cinnamon and nutmeg, perfect as a comforting side dish.

1 cup cooked mashed sweet potato (about 1 medium sweet potato)

1 cup cornmeal

1/2 cup all-purpose flour

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup buttermilk

2 large eggs

1/4 cup melted butter or oil

1 teaspoon vanilla extract

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Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper.
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine the mashed sweet potato, buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
Let it cool slightly before slicing. Serve warm, optionally with butter or honey.

For a dairy-free option, substitute buttermilk with almond milk plus lemon juice or vinegar.

Add corn kernels or chopped jalapeños for texture and a spicy kick.

To make vegan, use flax eggs and coconut oil instead of butter.

Shredded cheddar cheese can be added for a savory touch.

Replace half the brown sugar with maple syrup or honey for richer flavor.

Store leftovers in an airtight container at room temperature up to 2 days or freeze for longer storage.

Reheat in microwave or toaster oven for best texture.