“These Sweet Potato Cornbread Mini Loaves are warm, lightly spiced, and perfectly moist with a subtle citrus note. They’re high-protein, refined-sugar conscious, and made for women who still love Southern comfort—but want it elevated.”
A high-protein, warmly spiced twist on Southern comfort.
Yield: 6–8 mini loaves
Prep Time: 15 minutes
Sweet Potato Cook Time: 6–50 minutes (depending on method)
Bake Time: 22–25 minutes
Total Time: Approximately 45–70 minutes
Sweet Potato Cornbread Mini Loaves
A high-protein, warmly spiced twist on Southern comfort.
Ingredients
For the Sweet Potato
- 1 large sweet potato (about 1 cup mashed)
Wet Ingredients
- 1 cup mashed sweet potato (cooled)
- ½ cup melted butter
- ½ cup Truvia Brown Sweet Complete (or adjust to taste)
- 2 tablespoons maple syrup or honey
- 1 tablespoon fresh squeezed orange juice
- 1 teaspoon vanilla (vanilla bean gel preferred)
- 2 large eggs
- ½ cup plain Greek yogurt
- ½ cup coconut milk (or milk of choice)
Dry Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt or Himalayan pink salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ÂĽ teaspoon ground ginger
- Tiny pinch of ground clove
Instructions
1. Prepare the Sweet Potato
Preheat oven to 400°F.
- Roast for 40–50 minutes until fork-tender
OR - Microwave 6–8 minutes, turning halfway
OR - Air fry at 375°F for 20–25 minutes
Cool slightly, remove skin, and mash until smooth. Measure 1 cup.
Reduce oven temperature to 350°F for baking.
2. Prepare the Batter
- Preheat oven to 350°F. Lightly grease mini loaf pans or use silicone molds.
- In a large bowl, whisk together mashed sweet potato, melted butter, Truvia brown sweetener, maple syrup or honey, cinnamon, nutmeg, ginger, clove, orange juice, and vanilla.
- Add eggs, Greek yogurt, and coconut milk. Mix until smooth.
- In a separate bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
- Slowly fold dry ingredients into wet ingredients. Do not overmix. Batter should be thick but spreadable.
- Spoon into mini loaf pans, filling each about Âľ full.
3. Bake
Bake for 22–25 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes before removing.
Honey Butter Drizzle
- 3 tablespoons melted butter
- 2 tablespoons honey
- Pinch of sea salt
Whisk together and drizzle over warm mini loaves.
Cooking Tips
- Texture Control:
Thicker batter = more traditional gritty cornbread texture.
Add 1–2 tablespoons extra milk for a softer, cake-like texture. - Sweetener Note:
Truvia Brown Sweet Complete measures 1:1 for brown sugar. Adjust slightly if you prefer less sweetness. - High-Protein Boost:
Greek yogurt increases protein while keeping loaves moist. - Flavor Upgrade:
Vanilla bean gel gives a richer, bakery-style flavor. - Storage:
Store covered at room temperature for 2 days or refrigerate up to 5 days.
Without Honey Butter Drizzle
Calories: 300–330
Protein: 8–10g
Carbohydrates: 32–36g
Fiber: 3–4g
Net Carbs: ~28–32g
Fat: 17–19g
Sugar: 6–9g
Nutrition Information (Estimated Per Mini Loaf)
With Honey Butter Drizzle (Moderate Amount)
Additional per loaf:
- 45–60 calories
- 5g fat
- 4–5g carbohydrates
Total With Drizzle
Calories: 350–390
Protein: 8–10g
Carbohydrates: 36–40g
Fat: 22–24g
Nutrition values are estimates and may vary depending on ingredient brands and portion size.
If you try this recipe, tell me how it turned out. I Cooked This! You can too. Step by step. No intimidation. Just real good food.