If you’re looking for a comforting side that’s slightly sweet, wonderfully moist, and full of cozy flavor, this sweet potato cornbread delivers on every level. It’s a warm, golden slice of Southern-style goodness, blending the familiar taste of classic cornbread with the earthy richness of sweet potatoes. Whether you’re pairing it with chili, soup, or roasted meats, this version adds depth, softness, and a touch of sweetness that makes it hard to resist.
Unlike regular cornbread, this recipe uses mashed sweet potatoes or sweet potato puree to enhance texture and flavor naturally. The result is a tender crumb, subtle sweetness, and a beautiful golden-orange hue that sets it apart from standard recipes. A bit of brown sugar adds warmth, while hints of cinnamon and nutmeg give it a cozy, seasonal aroma.
Table of Contents
Why You’ll Love This Recipe
This sweet potato cornbread stands out for its irresistible flavor, tender texture, and simple preparation. Here’s why it belongs in your recipe rotation:
1. Moist and flavorful every time
The addition of mashed sweet potatoes keeps the cornbread moist without being heavy. The natural sweetness from the potatoes blends perfectly with warm spices and brown sugar, creating a soft, melt-in-your-mouth bite.
2. Easy to make from scratch
No complicated steps here. With pantry staples like cornmeal, flour, eggs, and baking powder, plus sweet potato puree, this recipe comes together in one large bowl. It’s beginner-friendly and quick to prep.
3. Versatile baking options
Bake it in a traditional cast iron skillet for a rustic feel and golden brown crust, or go with a muffin tin for portioned servings. You can even use cornbread mix or muffin mix as a base if needed.
4. Delicious warm or room temperature
Whether fresh from the oven or served the next day, this delicious cornbread keeps its soft texture and sweet-spiced flavor. It stores well and reheats beautifully.
5. A crowd-pleasing side dish
Perfect alongside chili, roasted chicken, this sweet and savory side dish works for everything from family dinners to holiday spreads.
6. Naturally sweet with less added sugar
The sweetness of the sweet potatoes allows you to use less brown sugar than traditional sweet cornbread, giving it a balanced flavor without being overly sugary.
Ingredients
This sweet potato cornbread recipe uses everyday ingredients that work together to create a moist, slightly sweet, and deeply flavorful side dish. Before you begin, make sure your wet ingredients are at room temperature for smooth mixing and better texture.
A. Dry Ingredients
- 1 cup yellow cornmeal – Gives the cornbread its signature texture and rustic flavor
- 1 cup all-purpose flour – Balances the cornmeal for a tender, light crumb
- ¼ cup brown sugar – Adds warm sweetness and a hint of molasses
- 1 tablespoon of baking powder – Gives the cornbread its lift and fluffy texture during baking
- ½ teaspoon ground cinnamon – Enhances the sweetness of the sweet potatoes
- ¼ teaspoon ground nutmeg – Adds depth and cozy spice
- ½ teaspoon salt – Balances the flavors
B. Wet Ingredients
- 1 cup mashed sweet potatoes (freshly roasted, steamed, or canned) – The star ingredient for moisture, flavor, and color
- 2 large eggs – Bind the batter for a cohesive structure
- ⅓ cup melted butter (unsalted or salted) – Adds richness and a tender texture
- ¾ cup milk (dairy or non-dairy) – Helps create a pourable batter
- 1 teaspoon vanilla extract (optional) – Adds a subtle aromatic boost
Optional Add-ins or Toppings
- 1 tablespoon maple syrup or honey – For extra sweetness
- Chopped pecans or walnuts – For crunch and a nutty twist
- Pat of butter or drizzle of honey – For serving warm from the oven
Instructions
Follow these straightforward steps to make sweet potato cornbread that’s perfectly moist, lightly sweet, and golden brown with crisp edges.
Step 1 – Preheat the oven
- Preheat your oven to 400°F (200°C).
- If using a cast iron skillet, place it in the oven while it heats to get it hot for a crisp crust.
Step 2 – Mash the sweet potatoes
- If using fresh sweet potatoes, roast, steam, or boil them until soft.
- Peel and mash until smooth, or use a blender to make sweet potato puree.
- Measure 1 cup mashed sweet potato and set aside.
Step 3 – Mix the dry ingredients
- In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until fully combined.
Step 4 – Combine the wet ingredients
- In a separate bowl, whisk the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth.
Step 5 – Make the batter
- Add the blended sweet potato mix to the bowl of dry ingredients.
- Gently fold everything together using a spatula or wooden spoon until no streaks remain. Avoid overmixing to keep the cornbread moist and tender.
Step 6 – Bake the cornbread
- If using a hot cast iron skillet, remove it from the oven carefully and grease it with a small pat of butter.
- Pour the batter evenly into the prepared skillet or baking dish.
- Bake for 22–28 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7 – Cool and serve
- Allow the cornbread to cool in the pan for 10–15 minutes.
- Slice into squares or wedges and serve warm with butter, honey, or maple syrup, if desired.
This method makes an easy sweet potato cornbread that’s moist, slightly sweet, and full of flavor—ideal as a side dish or enjoyed all on its own.
Pro Tips and Variations
This sweet potato cornbread recipe is simple, but a few key tips and creative variations can make it even better or help you adjust it for your needs.
Pro Tips for Perfect Sweet Potato Cornbread
1. Use mashed sweet potatoes, not chunks
Smooth sweet potato puree blends better into the batter and creates an even, moist texture. Avoid using chunky mash, which can create uneven pockets.
2. Don’t overmix the batter
After mixing the wet and dry components, gently stir until everything is just blended—avoid overmixing. Overmixing makes the cornbread dense instead of tender.
3. Grease a hot skillet for crispy edges
If you’re using a cast iron skillet, preheat it in the oven and grease it right before pouring in the batter. This gives your cornbread a golden, crispy edge.
4. Check doneness with a toothpick
The sweet potato cornbread is ready when a toothpick inserted into the center comes out clean. The top should also look set and golden brown.
5. Let it rest before slicing
Allow the cornbread to cool for at least 10 minutes before cutting. This helps the crumb firm up, so slices hold together nicely.
Tasty Variations to Try
• Cornbread muffins
Pour the cornbread batter into a muffin tin lined with paper cups or greased wells. Bake at 375°F for about 15–18 minutes. Great for grab-and-go portions.
• Maple or honey-sweetened version
Swap part of the brown sugar for maple syrup or honey for a more natural sweetness and a warm, earthy flavor.
• Add-ins for extra flavor
Try mixing in chopped pecans, toasted walnuts, or even a pinch of cayenne pepper for a little kick. Diced roasted sweet potato adds more texture.
• Make it gluten-free
Swap all-purpose flour with an equal amount of a gluten-free flour blend to make it celiac-friendly. The rest of the ingredients are naturally gluten-free.
• Jiffy shortcut
In a pinch, mix mashed sweet potatoes with Jiffy cornbread mix plus a few extra ingredients (like milk, eggs, and butter) for a quick, flavorful twist.
Serving Suggestions
This sweet potato cornbread is as versatile as it is flavorful. Whether you’re serving it as a comforting side dish or enjoying it as a standalone snack, here are several ways to make the most of each warm, golden slice:
Serve Warm with Spreads
- Add a pat of salted butter right after slicing to let it melt into the crumb.
- Drizzle with honey or maple syrup to enhance the natural sweetness of the sweet potatoes.
- Spread with cinnamon butter for an extra-cozy touch, especially in cooler months.
Pair with Savory Mains
- Serve it alongside chili, beef stew for a hearty, well-rounded meal.
- It’s a perfect match for roasted chicken, barbecue ribs, or even fried catfish.
- Use it to soak up flavorful sauces or braised short ribs.
Make It a Holiday Favorite
- Include this sweet and savory cornbread on your Thanksgiving table as a cozy alternative to classic cornbread or rolls.
- Slice it into small squares and serve it with turkey for a festive side.
- It also pairs well with sweet potato casserole, offering a satisfying contrast in texture.
Great for Breakfast or Brunch
- Toast leftover slices in a skillet with a bit of butter and serve with scrambled eggs.
- Top with a dollop of yogurt and a handful of fresh fruit for a light, breakfast-style variation.
Use Leftovers Creatively
- Crumble leftover cornbread into cubes, toast them, and use as a crunchy topping for soup or salad.
- Transform it into a savory stuffing by mixing with broth, sautéed onions, and herbs.
Conclusion
This sweet potato cornbread is more than just a twist on the classic—it’s a warm, satisfying bake that blends sweetness, spice, and comfort into every bite. Thanks to the natural richness of mashed sweet potatoes, this cornbread comes out moist, slightly sweet, and full of flavor that holds its own whether served at a family dinner, a holiday gathering, or a weekend brunch.
It’s easy to make, uses simple pantry staples, and delivers a golden, tender crumb that you’ll find yourself craving again and again. The balance of brown sugar, cinnamon, and cornmeal makes it just sweet enough without being overwhelming, and the texture is perfect—soft in the center with lightly crisp edges, especially when baked in a cast iron skillet.
Whether you serve it plain, topped with honey, or alongside a savory stew, this easy sweet potato cornbread recipe is a go-to you’ll keep in your rotation year-round. And with the tips, variations, and storage ideas shared, it’s easy to adjust it to suit your taste or occasion.
Sweet Potato Cornbread
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal – Gives the cornbread its signature texture and rustic flavor
- 1 cup all-purpose flour – Balances the cornmeal for a tender light crumb
- ¼ cup brown sugar – Adds warm sweetness and a hint of molasses
- 1 tablespoon of baking powder – Gives the cornbread its lift and fluffy texture during baking
- ½ teaspoon ground cinnamon – Enhances the sweetness of the sweet potatoes
- ¼ teaspoon ground nutmeg – Adds depth and cozy spice
- ½ teaspoon salt – Balances the flavors
Wet Ingredients
- 1 cup mashed sweet potatoes freshly roasted, steamed, or canned – The star ingredient for moisture, flavor, and color
- 2 large eggs – Bind the batter for a cohesive structure
- ⅓ cup melted butter unsalted or salted – Adds richness and a tender texture
- ¾ cup milk dairy or non-dairy – Helps create a pourable batter
- 1 teaspoon vanilla extract optional – Adds a subtle aromatic boost
Optional Add-ins or Toppings
- 1 tablespoon maple syrup or honey – For extra sweetness
- Chopped pecans or walnuts – For crunch and a nutty twist
- Pat of butter or drizzle of honey – For serving warm from the oven
Instructions
Step 1 – Preheat the oven
- Preheat your oven to 400°F (200°C).
- If using a cast iron skillet, place it in the oven while it heats to get it hot for a crisp crust.
Step 2 – Mash the sweet potatoes
- If using fresh sweet potatoes, roast, steam, or boil them until soft.
- Peel and mash until smooth, or use a blender to make sweet potato puree.
- Measure 1 cup mashed sweet potato and set aside.
Step 3 – Mix the dry ingredients
- In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until fully combined.
Step 4 – Combine the wet ingredients
- In a separate bowl, whisk the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth.
Step 5 – Make the batter
- Add the blended sweet potato mix to the bowl of dry ingredients.
- Gently fold everything together using a spatula or wooden spoon until no streaks remain. Avoid overmixing to keep the cornbread moist and tender.
Step 6 – Bake the cornbread
- If using a hot cast iron skillet, remove it from the oven carefully and grease it with a small pat of butter.
- Pour the batter evenly into the prepared skillet or baking dish.
- Bake for 22–28 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7 – Cool and serve
- Allow the cornbread to cool in the pan for 10–15 minutes.
- Slice into squares or wedges and serve warm with butter, honey, or maple syrup, if desired.
Notes
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 4g
FAQs
Is sweet potato cornbread healthy?
Sweet potato cornbread can be a healthier option than traditional versions. The addition of sweet potatoes adds fiber, vitamins A and C, and natural sweetness, allowing you to reduce added sugar. Use whole grain flour and moderate your serving size for a more balanced treat.
Is sweet potato a good substitute for bread?
While sweet potatoes aren’t a direct substitute for bread, they can be used in baked goods like cornbread to add moisture and flavor. They also reduce the need for added sugar and fat, making them a great ingredient in recipes like this sweet potato cornbread.
Is sweet cornbread good for you?
When made with simple ingredients and limited sugar, sweet cornbread can be part of a wholesome meal. Using mashed sweet potatoes adds nutrients and lowers the glycemic impact compared to versions made with just refined flour and sugar.
What is the best combination with sweet potato?
Sweet potatoes pair well with warm spices like cinnamon and nutmeg, as well as savory ingredients like rosemary, thyme, cheese. In this recipe, they work beautifully with cornmeal and brown sugar for a naturally moist and tender bread.
Is sweet potato healthier than rice?
Yes, in many ways. Sweet potatoes have more fiber, vitamin A, and antioxidants than white rice. They also have a lower glycemic index, making them a great ingredient for recipes that need sweetness and structure—like this sweet potato cornbread.
Can you freeze sweet potato cornbread?
Absolutely. Let the cornbread cool completely, then wrap individual slices in plastic wrap and store in an airtight container or freezer-safe bag. It will stay fresh for up to 2 months. To enjoy, thaw at room temperature or warm in the oven for a just-baked taste.
