Sweet Potato Cornbread Recipe

If you love a cornbread with a little extra something, you’re going to flip for this Sweet Potato Cornbread Recipe. It’s moist, subtly sweet, and has this incredible tender crumb thanks to the mashed sweet potatoes. I’m telling you, it’s not your average cornbread — it’s got that cozy, almost cake-like quality that will have you coming back for seconds (and probably thirds). Stick around because I’ll share all my tips to make sure your batch turns out perfect every time!

this …

Ingredients & Why They Work

This Sweet Potato Cornbread Recipe combines simple pantry staples with the natural sweetness of fresh sweet potatoes, creating a flavor and texture combo that’s comforting yet special. Here’s a little rundown on why each ingredient is key, plus a few shopping tips to make your life easier.

• Sweet potato: Look for firm, orange-fleshed potatoes — they mash up beautifully and add natural sweetness and moisture without needing extra sugar.
• Yellow cornmeal: Gives that classic cornbread flavor and crumb; use stone-ground if you want a coarser texture, but regular cornmeal works great too.
• All-purpose flour: Helps bind the cornbread and keep it from being too crumbly.
• Sugar: Just enough sweetness to complement the sweet potato — no need to go overboard here.
• Baking powder: Ensures a nice rise, making the bread light and fluffy rather than dense.
• Salt: Amplifies all the flavors and balances the sweetness.
• Cinnamon and nutmeg: Warm spices that bring out the earthiness of the sweet potato without being overwhelming.
• Eggs: Bind everything together while adding richness.
• Sour cream: A secret weapon for moisture and tang that enrich the overall flavor.
• Milk: Helps create a smooth batter; you can use any kind, but whole or 2% milk are best for richness.
• Cooking oil: Keeps the cornbread moist and helps crisp the edges when baked in a cast iron skillet.

Tweak to Your Taste

One of the things I love most about this Sweet Potato Cornbread Recipe is how flexible it is! Over time, I’ve customized it depending on what pantry ingredients I have or the flavor vibe I’m craving. You can easily make it your own with just a couple of tweaks.

• Make it Savory: I’ve swapped out the sugar for a little grated cheddar and some fresh chopped herbs like thyme — it’s amazing as a side for chili or roasted veggies.
• Dairy-Free Version: When I ran out of sour cream once, I used plain coconut yogurt and almond milk instead — still great texture with a subtle tang.
• Add-ins: Feel free to stir in some toasted pecans or dried cranberries for texture and bursts of flavor — it’s a nice surprise in every bite.
• Spice it Up: For a warming kick, I sometimes add a pinch of cayenne or swap nutmeg for ground ginger.

Step-by-Step: How I Make Sweet Potato Cornbread Recipe

Step 1: Prep and Cook the Sweet Potatoes

Start by peeling and cutting your sweet potato into one-inch cubes — this helps them cook evenly and quickly. Boil the cubes until you can easily pierce them with a fork and they start to fall apart, about ten minutes. I like to drain them well and then mash while still warm; this makes mixing easier and the texture smoother. Pro tip: Don’t over mash — a few lumps here and there add a nice rustic touch!

Step 2: Preheat Your Cast Iron Skillet

Coat your 10″ cast iron skillet with a thin layer of cooking oil and place it in your oven while it preheats to 425ºF. Heating the skillet first is a total game-changer — it crisps the bottom and edges perfectly when you pour the batter in.

Step 3: Mix Your Dry Ingredients

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and your warming spices — cinnamon and nutmeg. This ensures an even distribution of flavors and leavening agents before they meet the wet ingredients.

Step 4: Combine Wet Ingredients

In another bowl, mash the drained sweet potatoes and measure out 1.5 cups. To the potatoes, add sour cream, milk, and 2 tablespoons of oil. Whisk until smooth-ish, then add eggs and whisk again. This mixture should be creamy and luscious — the richness is what makes this cornbread so dreamy.

Step 5: Bring It All Together Gently

Pour the wet mixture into your dry ingredients and stir just until you don’t see any dry streaks. Remember, a few lumps are okay here — overmixing can lead to tough cornbread, and that’s just no fun. Be gentle but thorough.

Step 6: Bake to Golden Perfection

Carefully remove your hot skillet from the oven (use oven mitts — it’s scorching!) and pour in the batter. Smooth the top with a spatula, then pop it back into the oven. Bake for 22-25 minutes until puffed, golden on top, and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. When it’s done, let it cool for a few minutes before slicing into eight pieces and serving with butter.

How to Serve Sweet Potato Cornbread Recipe

Garnishes

I’m a simple girl when it comes to garnishes — a pat of salted butter melting on top right out of the oven is pure bliss. Sometimes, if I’m feeling fancy, I sprinkle a little chopped fresh rosemary or thyme for an herbal lift that contrasts the sweetness perfectly.

Side Dishes

This cornbread shines alongside a warm bowl of chili, smoky BBQ ribs, or even a vibrant fall salad with roasted Brussels sprouts and pecans. If you’re craving comfort food, pair it with a generous ladle of chicken and vegetable stew or creamy mac and cheese for the ultimate cozy meal.

Creative Ways to Present

For Thanksgiving or holiday dinners, I’ve served this cornbread in mini cast iron skillets for a rustic, charming presentation that guests love. I’ve also experimented with topping slices with a drizzle of honey butter and a sprinkle of toasted pumpkin seeds for a little crunch and sweetness — it’s a crowd-pleaser every time.

Make Ahead and Storage

Storing Leftovers

Leftover sweet potato cornbread stores really well in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week if you want to stretch it out. I usually wrap it tightly in plastic wrap and then place it in a sealable container to retain moisture and prevent it from drying out.

Freezing

I love making a big batch to freeze some slices for quick breakfasts or snacks. Just wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for about 2-3 months. When I’m ready, I thaw them overnight in the fridge or pop them straight from the freezer into the toaster oven for a few minutes.

Reheating

My favorite way to reheat leftover cornbread is in a skillet over low heat with a little butter — it crisps the edges and warms it evenly. Avoid the microwave if you want to keep that delicious crust, but if you’re in a hurry, 20 seconds on medium power works fine.

FAQs

Final Thoughts

This Sweet Potato Cornbread Recipe has become one of my all-time favorites, and I’m excited for you to give it a go. It’s the kind of recipe you can make year-round, whether you’re serving it up for a weeknight dinner or a special occasion. It’s warm, delicious, and just the right level of sweet and savory to please everyone at the table. Really, once you try it, you’ll see why I keep coming back to it — it’s like a sweet potato hug in bread form. So, grab your skillet and let’s get baking!

Print