Sweet potato cornbread is a delightful twist on the classic cornbread recipe, adding an extra layer of sweetness and flavor. With the rich flavors of sweet potatoes, this unique cornbread is perfect during the fall season.
This Sweet Potato Cornbread is a great side dish any time of year but is especially enjoyed during autumn and winter.
This recipe was inspired by my Cast Iron Skillet Cornbread, a classic southern cornbread.
This Sweet Potato Cornbread recipe is a delicious southern recipe that is made much like traditional cornbread but with a few extra ingredients to give it a sweet potato flavor. The ingredients will differ depending on if you are making it using cornmeal or self-rising cornmeal.
- yellow cornmeal
- baking powder
- granulated sugar
- ground cinnamon
- sweet potatoes, mashed - fresh sweet potatoes, or canned
- unsalted butter
See recipe card for quantities.
To make sweet potato cornbread, preheat the oven to 425°F and grease a 9" cast iron skillet.
Prepare the sweet potatoes by either cooking them or draining canned sweet potatoes. If using fresh, mash them and let them cool. If using canned, drain and mash them.
In a large mixing bowl, start by mixing the wet ingredients by combining the sweet potato mash, cooled melted butter, and milk. Beat in the egg until just combined.
Mix the cornmeal, baking powder, and salt into the bowl with the sweet potato mixture until all of the cornmeal is moistened.
Pour the sweet potato cornbread batter into a greased cast-iron skillet. Smooth out the surface to make it even. Place the cast iron skillet in the preheated oven and bake for approximately 22 to 27 minutes, or until a toothpick stuck into the center of the cornbread comes out clean.
After removing your homemade sweet potato cornbread from the oven, allow it to cool in the dish or skillet for about 10 minutes before serving.
Serve with honey butter such as this Pumpkin Spice Honey Butter Recipe. Maple butter or your favorite fruit jam are also good choices for this sweet potato cornbread.
Hint: Don't overbeat the cornbread batter or it will alter the texture of the cornbread.
If you're looking to make sweet potato cornbread with alternative ingredients, here are some options to consider.
- Buttermilk can be used in place of milk in the recipe, providing a slight tanginess and additional moisture to the cornbread. If you don't have buttermilk on hand, you can easily make your own by combining 1 and a half cups of whole milk with 1 and a half tablespoons of white vinegar or lemon juice. Let the mixture sit for about 5 minutes before adding it to the batter.
- Unsalted butter is used in this recipe but salted butter can be used in its place.
- Gluten Free sweet potato cornbread can be made using a gluten free flour such as Bob's Red Mill measure for measure flour.
- Cornbread mix can be used as a shortcut to making this cornbread by mixing the sweet potato puree together to make a delicious homemade cornbread.
- Self-rising cornmeal mix can be used in place of regular yellow cornmeal. If using self-rising, omit the salt, flour, and baking powder as it already contains what is needed to make the cornbread rise in the mix.
- Whole sweet potatoes can be baked in the oven and then mashed, or, you can use microwaveable sweet potatoes.
You can add to this sweet potato cornbread to switch up flavors and make it unique.
- Spices - add different spices to the cornbread by adding a combination of cinnamon, nutmeg, and/or cloves.
- Sugar - instead of granulated sugar, use brown sugar for a more intense flavor.
- Butter Topping - Honey butter, maple butter made with real maple syrup, or your favorite fruit jam makes a delicious topping for this easy recipe.
See these Sweet Cornbread Muffins on my site, it's a delicious Timerwood Grill copycat.
To prepare this tasty cornbread, you'll need a few essential kitchen tools.
A mixing bowl is essential for combining the wet and dry ingredients. Choose a large bowl so you have ample space to whisk everything without making a mess. This is a one-bowl recipe so you'll only need one bowl!
A 9-inch cast iron skillet is recommended for delicious and evenly baked results.
A large spoon or whisk to beat the cornmeal mixture and to scrape the bottom of the bowl before using the spoon to pour batter into the cast iron skillet.
If you don't have a cast iron skillet or want to use a baking dish, a 9x9 dish will work well but you will need to keep an eye on the baking time.
After baking, allow your sweet potato cornbread to cool completely before storing it.
Store the sweet potato cornbread in an airtight container in the refrigerator for 2-3 days.
If you want to keep your sweet potato cornbread fresh for a longer period, it can be frozen. To freeze, simply wrap the cooled cornbread in plastic wrap and then place it in a freezer-safe container. The sweet potato cornbread will last up to 3 months when stored properly in the freezer.
When you're ready to enjoy your frozen sweet potato cornbread, remove it from the freezer and let it thaw at room temperature before eating.
Make sure the butter has cooled down before mixing the egg into the mixture to prevent the egg from cooking in the batter and producing undesired results.
How do I create a gluten-free sweet potato cornbread?
To create a gluten-free sweet potato cornbread, simply substitute with a gluten free cornmeal mix. Follow the rest of the recipe to make gluten free sweet potato cornbread.
How to make tender sweet potato cornbread?
The key to making tender cornbread is to not overmix the batter to prevent the cornbread from becoming dense. Also, by not overbaking the cornbread to prevent it from drying out.
Looking for other recipes like this? Try these:
- 1 cup sweet potatoes, mashed - fresh sweet potatoes, or canned (drained)
- ¼ cup unsalted butter, melted
- 1 egg
- 2 cups yellow cornmeal
- 4 tablespoons all purpose flour
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 ½ cup milk
- Preheat the oven to 425°F and grease a 9" cast iron skillet.
- Prepare the sweet potatoes by either cooking them or draining canned sweet potatoes. If using fresh, mash them and let them cool. If using canned, drain and mash them.
- Melt the butter and allow it cool.
- In a large mixing bowl, combine the sweet potato mash, cooled melted butter, and milk.
- Beat in the egg until just combined.
- Mix the cornmeal, baking powder, and salt into the bowl with the sweet potato mixture until all of the cornmeal is moistened. (If using self rising cornmeal mix, omit the baking soda, flour, and salt.
- Pour the batter into a greased cast-iron skillet. Smooth out the surface to make it even.
- Bake in the preheated oven for approximately 22 to 27 minutes, or until a toothpick stuck into the center of the cornbread comes out clean.
- Allow it to cool in the skillet for about 10 minutes before serving.
- Serve with honey butter, maple butter, or your favorite fruit jam.
If using self rising cornmeal mix, omit the flour, baking soda, and salt.
If using canned sweet potatoes, drain the potatoes well and mash.
Serve with honey butter or maple butter for extra flavor.
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Serving Size:1 slice
Amount Per Serving: Calories: 221Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 433mgCarbohydrates: 35gFiber: 3gSugar: 8gProtein: 5g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.