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Southern Comfort Sweet Potato Mini Cornbread Loaves

These Sweet Potato Cornbread Mini Loaves are soft, lightly spiced cornbread made with mashed sweet potatoes for extra moisture, flavor, and nutrition.
Now listen… this ain’t that dry, crumbly cornbread you gotta drown inbutter just to get it down 😅
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 mini loaves
Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Mashed Sweet Potato cooled
  • 1/2 Ripe Banana or Orange Juice from 1/2 of an orange
  • 2 Eggs
  • ½ cup Evaporated, Coconut Milk, or Milk of choice (Coconut Milk adds a sweeter taste)
  • ⅓ cup Oil or Melted Butter
  • 1 1/2 tsp Vanilla Bean Gel Favoring or Vanilla Flavoring (imitation is fine too)
  • 1/2 cup Grade A Maple Syrup
  • ¼ cup Honey or Sugar Substitute
  • 1 tsp Baking Powder
  • ½ cup Flour or almond flour for variation
  • ½ tsp Baking Soda
  • 1 cup Cornmeal
  • ½ tsp Cinnamon
  • 1/8 tsp Nutmeg
  • Pinch of Salt
  • Pinch of Clove
  • 1/2 tsp Ginger
  • 1/2 tbsp Orange Zest 🍊 optional

Equipment

  • 1 Large mixing bowl
  • Measuring cups and spoons
  • 1 8-Cavity Silicone Mini-Loaf Pan bake in batches if using one 8-cavity pan.
  • 1 Medium Mixing Bowl
  • 1 Large Whisk
  • 1 Large Silicone Spatula
  • Potato Masher or Fork
  • Toothpicks

Method
 

Preheat Oven
  1. Set to 350°F and grease mini-loaf cavities
Mix Wet Ingredients
  1. Combine sweet potato, eggs, milk, oil, and sweetener.
Mix Dry Ingredients
  1. In another bowl, whisk cornmeal, flour, spices, baking powder, and baking soda.
Combine
  1. Stir dry into wet until just mixed.
Bake
  1. Fill each cavity approximately 3/4 full and bake 25–35 minutes (or until toothpick comes out clean).
Cool & Serve
  1. Let cool slightly before serving.

Notes

Sweet potato: Begin with 1 cup of cooked, mashed, and completely cooled sweet potato.
Flavor options: Use 1/2 ripe banana for added sweetness and moisture, or the juice from 1/2 orange for a brighter citrus flavor. Orange zest may also be added for a stronger citrus note.
Milk options: Evaporated milk creates a richer loaf, while coconut milk adds a slightly sweeter flavor. Another milk of choice may also be used.
Fat options: Melted butter gives the loaves a richer flavor. Oil creates a softer, more cake-like texture.
Sweetness: Honey or a sugar substitute may be adjusted to suit your taste. 
Mixing: Fold the dry ingredients into the wet ingredients just until combined. Overmixing can make the mini loaves dense.
Yield: This recipe makes approximately 12 mini loaves. If using one 8-cavity pan, bake the first 8 loaves and then bake the remaining 4.
Serving: Allow the loaves to cool for 5 to 10 minutes. They are best served warm but not scalding hot.
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm briefly before serving.
Nutrition: Is estimated at approximately 190–240 calories per mini loaf, depending on whether you use banana or orange juice, oil or butter, the type of milk, and honey or a sugar substitute.