Sweet Potato Cornbread Recipe

Why I’ll Love This Recipe

I love how the mashed sweet potatoes make the cornbread incredibly moist without making it heavy. The combination of cornmeal and flour gives it a soft texture with a slight crumb, while the sweet potatoes add beautiful color and natural sweetness. I also appreciate how easy it is to prepare with simple pantry ingredients, and it pairs well with both savory and sweet dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• mashed cooked sweet potato
• yellow cornmeal
• all-purpose flour
• baking powder
• baking soda
• salt
• granulated sugar or brown sugar
• eggs
• buttermilk
• unsalted butter, melted
• vegetable oil
• vanilla extract (optional)
• ground cinnamon (optional)

Directions

1. I preheat the oven to 400°F (200°C) and grease an 8-inch or 9-inch baking pan or cast-iron skillet.
2. I whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. I combine the mashed sweet potato, eggs, buttermilk, melted butter, oil, and vanilla if using in a separate bowl until smooth.
4. I pour the wet ingredients into the dry ingredients and gently stir until just combined without overmixing.
5. I spread the batter evenly into the prepared baking pan.
6. I bake until the top is golden brown and a toothpick inserted into the center comes out clean.
7. I allow the cornbread to cool for about 10 minutes before slicing and serving.

Servings and Timing

• Servings: 9
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes

These timings are typical for homemade Sweet Potato Cornbread baked in an 8-inch or 9-inch pan.

Variations

I sometimes stir shredded cheddar cheese into the batter for a savory version. I like adding chopped jalapeños for a little heat or mixing in fresh corn kernels for extra texture. When I want a warmer flavor, I include cinnamon, nutmeg, or pumpkin pie spice. Chopped pecans or walnuts also add a delicious crunch, while a drizzle of honey over the warm cornbread makes it even more comforting.

Storage/Reheating

I store leftover Sweet Potato Cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I wrap individual slices tightly and freeze them for up to 3 months. I reheat slices in a 300°F (150°C) oven for about 10 minutes or warm them briefly in the microwave before serving.

FAQs

Can I use canned sweet potato puree?

Yes. I can use canned sweet potato puree as long as it is plain and not sweetened or seasoned.

Can I make this cornbread without buttermilk?

Yes. I can substitute regular milk mixed with a little lemon juice or white vinegar and let it sit for a few minutes before using it.

Why is my cornbread dry?

I avoid overbaking and measure the flour carefully because too much flour or too much baking time can dry out the cornbread.

Can I make Sweet Potato Cornbread ahead of time?

Yes. I often bake it a day ahead because it stays moist and reheats beautifully before serving.

What should I serve with Sweet Potato Cornbread?

I enjoy serving it alongside chili, barbecue, fried chicken, soups, stews, collard greens, or simply with butter and honey for a comforting snack.

Conclusion

I love making Sweet Potato Cornbread because it brings together the comforting flavors of classic cornbread and naturally sweet mashed sweet potatoes in one delicious recipe. The moist texture, golden color, and versatile flavor make it a side dish I can enjoy throughout the year, whether I am serving a casual family dinner or a festive holiday meal.

Sweet Potato Cornbread Recipe

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Sweet Potato Cornbread is a moist, tender twist on classic cornbread made with mashed sweet potatoes for natural sweetness and a soft crumb. It’s a comforting side dish that pairs perfectly with chili, barbecue, soups, and holiday meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Mashed cooked sweet potato
• Yellow cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar or brown sugar
• Eggs
• Buttermilk
• Unsalted butter, melted
• Vegetable oil
• Vanilla extract (optional)
• Ground cinnamon (optional)

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Instructions

1. Preheat the oven to 400°F (200°C) and grease an 8-inch or 9-inch baking pan or cast-iron skillet.
2. Whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. In a separate bowl, combine the mashed sweet potato, eggs, buttermilk, melted butter, vegetable oil, and vanilla extract if using until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Spread the batter evenly into the prepared baking pan.
6. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for about 10 minutes before slicing and serving.

Notes

• Use plain canned sweet potato puree if fresh mashed sweet potatoes are unavailable.
• Substitute buttermilk with regular milk mixed with lemon juice or white vinegar if needed.
• Add shredded cheddar, chopped jalapeños, or fresh corn kernels for extra flavor and texture.
• Mix in cinnamon, nutmeg, or pumpkin pie spice for a warmer flavor.
• Chopped pecans or walnuts add a delicious crunch.
• Store at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freeze individual slices for up to 3 months and reheat before serving.

Nutrition

• Serving Size: 1 piece
• Calories: 260 kcal
• Sugar: 10 g
• Sodium: 320 mg
• Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 50 mg