Sweet Potato Cornbread

Sweet potato cornbread brings together two beloved comfort foods—classic golden cornbread and creamy baked sweet potatoes—to create a moist, tender, slightly sweet slice of warmth. It’s the perfect balance of soft texture, subtle sweetness, and rich autumn flavor. Whether you serve it with chili, roasted meats, soups, or enjoy it with a drizzle of honey, this cornbread becomes a cozy, wholesome side dish everyone reaches for.

This recipe isn’t just delicious—it’s nourishing, simple to prepare, and versatile enough for weeknights, holiday dinners, or potluck gatherings. The addition of sweet potatoes adds moisture, depth, and natural sweetness, eliminating the need for excessive sugar while giving the bread a beautiful warm hue.

Why You’ll Love Sweet Potato Cornbread

• Moist and tender thanks to mashed sweet potatoes

• Perfectly sweetened naturally without overpowering flavors

• Pairs well with savory or sweet dishes

• Easy one-bowl recipe

• Great for meal prep—stays soft for days

• Wholesome and comforting for fall and winter meals

Sweet potato cornbread turns a simple dish into something soulful and memorable.

Equipment You’ll Need

• Mixing bowls

• Whisk and spatula

• 8×8-inch baking pan or cast-iron skillet

• Measuring cups and spoons

• Microwave or oven for cooking sweet potatoes

• Fork or potato masher

Ingredients for Sweet Potato Cornbread

Dry Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon (optional but recommended)

Wet Ingredients

• 1 cup mashed cooked sweet potatoes

• 2 large eggs

• ⅓ cup melted butter or neutral oil

• ⅓ cup brown sugar or honey

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• 1 teaspoon vanilla extract

Timing & Servings

• Prep Time: 15 minutes

• Cook Time: 25–30 minutes

• Total Time: 40–45 minutes

• Servings: 9 squares or 8 wedges

How to Make Sweet Potato Cornbread

Step 1. Prepare the Sweet Potatoes

Bake or microwave the sweet potatoes until soft. Scoop out the flesh and mash until completely smooth. Using warm sweet potatoes helps the batter blend seamlessly.

Step 2. Combine the Dry Ingredients

In a large mixing bowl, whisk together:

• Cornmeal

• Flour

• Baking powder

• Baking soda

• Salt

• Cinnamon

This ensures even distribution for a fluffy, consistent texture.

Step 3. Mix the Wet Ingredients

In a separate bowl, whisk together:

• Mashed sweet potatoes

• Eggs

• Melted butter or oil

• Brown sugar or honey

• Buttermilk

• Vanilla

The sweet potato adds moisture, so the batter will look creamier than traditional cornbread.

Step 4. Bring It All Together

Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined—avoid overmixing. The batter should be thick but pourable.

Step 5. Bake to Golden Perfection

Grease your baking dish or cast-iron skillet. Pour in the batter and smooth the top. Bake at 400°F (200°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let it cool slightly before slicing.

Tips for the Best Sweet Potato Cornbread

• Don’t skip the buttermilk—it adds acidity that lifts the crumb texture.

• Warm sweet potato mash blends more easily and adds extra moisture.

• For crisp edges, bake in a preheated cast-iron skillet.

• For a sweeter version, add an extra tablespoon of honey or maple syrup.

• Add-ins like cranberries, pecans, or corn kernels give great flavor variations.

Flavor Variations

Honey Butter Cornbread

Glaze the warm top with whipped honey butter.

Savory Sweet Potato Cornbread

Add jalapeños, shredded cheddar, or herbs.

Maple Sweet Potato Cornbread

Replace brown sugar with maple syrup for richer fall flavor.

Nutty Cornbread

Fold in chopped pecans or walnuts.

What to Serve With Sweet Potato Cornbread

• Chili (turkey, beef, or vegetarian)

• BBQ chicken or pulled pork

• Fall soups (pumpkin, butternut squash, tomato basil)

• Thanksgiving turkey

• Breakfast eggs and sausage

• Honey, jam, or cinnamon butter

Its versatility makes it a staple side dish.

How to Store & Freeze

Refrigerate

• Store in an airtight container for 3–4 days.

Freeze

• Wrap slices tightly and freeze for up to 3 months.

Reheat

Warm in the microwave or oven with a dab of butter to restore moisture.

Nutritional Facts (Approx., Per Serving)

• Calories: 190–230

• Carbohydrates: 28–34 g

• Protein: 3–5 g

• Total Fat: 6–10 g

• Fiber: 2–3 g

• Sugar: 8–12 g

• Sodium: 250–350 mg

These side dishes keep things easy without sacrificing flavor, like Fried Polenta with Marinara Sauce, Baked Potato Slices with Cheese, or Microwave Baked Potato.

Sweet Potato Cornbread

This sweet potato cornbread is soft, flavorful, and naturally sweetened for the perfect comforting side dish. Ideal with chili, soups, BBQ, or holiday feasts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 people

Course: Side Dish

Cuisine: American

Calories: 190

Ingredients Equipment Method

Ingredients

  

Dry Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon optional but recommended

Wet Ingredients

• 1 cup mashed cooked sweet potatoes
• 2 large eggs
• ⅓ cup melted butter or neutral oil
• ⅓ cup brown sugar or honey
• 1 cup buttermilk or milk + 1 tbsp vinegar
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Whisk and spatula
• 8×8-inch baking pan or cast-iron skillet
• Measuring cups and spoons
• Microwave or oven for cooking sweet potatoes
• Fork or potato masher

Method

 

Prepare the Sweet Potatoes

1. Bake or microwave the sweet potatoes until soft. Scoop out the flesh and mash until completely smooth. Using warm sweet potatoes helps the batter blend seamlessly.

Combine the Dry Ingredients

1. In a large mixing bowl, whisk together:
2. Cornmeal
3. Flour
4. Baking powder
5. Baking soda
6. Salt
7. Cinnamon
8. This ensures even distribution for a fluffy, consistent texture.

Mix the Wet Ingredients

1. In a separate bowl, whisk together:
2. Mashed sweet potatoes
3. Eggs
4. Melted butter or oil
5. Brown sugar or honey
6. Buttermilk
7. Vanilla
8. The sweet potato adds moisture, so the batter will look creamier than traditional cornbread.

Bring It All Together

1. Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined—avoid overmixing. The batter should be thick but pourable.

Bake to Golden Perfection

1. Grease your baking dish or cast-iron skillet. Pour in the batter and smooth the top. Bake at 400°F (200°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
2. Let it cool slightly before slicing.

Conclusion

Sweet potato cornbread is the perfect marriage of comfort, flavor, and simplicity. The natural sweetness and moisture from the sweet potatoes elevate classic cornbread into a richer, softer, more flavorful version—ideal for fall dinners, holiday tables, and everyday meals. Whether you enjoy it warm with butter or pair it with hearty dishes like chili or roasted meats, this cornbread brings warmth and satisfaction in every bite.

Recipe FAQs

1. Can I use canned sweet potatoes?

Yes. Drain well and mash until smooth. The flavor is slightly sweeter but still delicious.

2. How do I make it gluten-free?

Use a 1:1 gluten-free flour blend in place of all-purpose flour.

3. Can I make this cornbread dairy-free?

Use almond milk with 1 tbsp vinegar and swap butter for oil.

4. What if I don’t have buttermilk?

Mix milk with vinegar or lemon juice and let it sit for 5 minutes.

5. Can I double this recipe?

Yes—use a 9×13 pan and bake for 30–35 minutes.

6. Why is my cornbread crumbly?

It may be overbaked or missing enough fat. Add a bit more butter or oil next time.