Sweet Potato Cornbread

This Sweet Potato Cornbread is a deliciously sweet and buttery side dish, perfect for pairing with soups, stews, chili, or even a humble bowl of pinto beans. It adds a comforting, flavorful touch to any meal.

Ingredients to Make Sweet Potato Cornbread Recipe

Cornbread is a staple on our table all year long. Depending on the meal, it can be dressed up with everything from peppers and shredded cheese to hearty sausage. Its versatility makes it the perfect companion to a wide range of entrées, and it proudly holds its place as one of the South’s most beloved breads. Baked in a cast iron skillet, this version has a tender crumb and a touch of sweetness that highlights the star ingredient.Ingredients you’ll need to make simple Sweet Potato Cornbread: (Scroll down for full printable recipe card.)

• Dry Ingredients – Plain yellow cornmeal combined with all purpose flour forms the base of the batter.
• Sweet Potatoes – Puréed sweet potatoes give the cornbread its signature flavor.
• Sugar – Both granulated sugar and light brown sugar for sweetness.
• Leavening – Baking powder, baking soda salt, pumpkin pie spice OR ground cinnamon.
• Liquid – Whole milk or buttermilk for moisture.
• Butter – Salted or unsalted butter gives the cornbread a rich flavor.
• Sour Cream – Sour cream gives the batter a creamy texture.
• Whole Eggs – Large eggs stabliize the batter.
• Raw Sugar – Turbinado sugar or sugar in the raw adds crunch and texture to the top. This is optional.

How to Make the Best Sweet Potato Cornbread Recipe

We often hear the terms “yams” and “sweet potatoes” used interchangeably, but they’re actually quite different. Yams are starchy and have a rough brown exterior while sweet potatoes skin is reddish brown with a creamier more colorful orange interior. This easy cornbread recipe uses sweet potatoes, not yams. You can read more about the difference between yams and sweet potatoes here on Food and Wine.

• Prepare Skillet – Preheat oven to 375°F. Butter the bottom and sides of a 10-inch skillet or similar. Set aside. (I don’t measure this, just eyeball it.)
• Dry Ingredients – In a large bowl, use a whisk to sift together cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
• Wet Ingredients – In a separate medium bowl, whisk together mashed sweet potato, milk, sour cream and eggs. Stir in melted butter.
• Combine – Add the wet ingredients to the dry ingredients, mixing until fully moistened.
• Transfer Cornbread Batter to Skillet – Pour evenly into skillet, Sprinkle top with turbinado sugar.
• Oven – Bake per the recipe just until a toothpick inserted into the center comes back clean.
• Serve – Slice and serve with butter, drizzled with maple syrup or honey.

Kitchen Equipment to Make Sweet Potato Cornbread

• Large bowl and medium bowl.
• Measuring cups and spoons.
• Large whisk.
• 10-inch cast iron skillet or similar size baking pan.
• Pastry brush for preparing the skillet.

Recipe Variations, Tips and Substitutions

• Cast Iron – I highly recommend making this sweet potato cornbread in a cast iron skillet for even baking. If you don’t have a cast iron skillet, you can bake this in any similar size oven safe skillet or baking dish.
• Make the Sweet Potatoes in Advance – The sweet potato puree can be prepared in advance and chilled until you’re ready to make the cornbread. When doing so, bring it to room temperature before adding it to the remaining ingredients for the batter.
• Canned Sweet Potatoes – You could adapt this recipe using canned sweet potatoes. Make sure they aren’t seasoned with anything extra as they often include sweeteners and seasonings, unlike fresh sweet potatoes.
• Spices – Pumpkin pie spice doesn’t taste like pumpkin. It’s a combination of ground cinnamon, nutmeg, cloves, ginger and allspice. It enhances sweet potatoes incredibly well and I love having another use for it. Rest assured, you can use ground cinnamon in place of pumpkin pie spice, if desired.
• Taste and Adjust the Spicy Flavor – You can adjust the amount of spices in the batter. Begin with 1/2 teaspoon, then taste it, adding more to suit your taste.
• How to Serve Sweet Potato Cornbread – Serve sweet potato cornbread fresh from the oven slathered with butter and a drizzle of honey or pure maple syrup at any meal.

Storage and Leftovers

• Leftovers – Store leftover Sweet Potato Cornbread wrapped in aluminum foil or in an airtight container at room temperature or chilled for up to 3 days.
• Reheating – Reheat in single servings gently in the microwave.
• Freezer – You can wrap and freeze leftover cornbread for up to one month. Thaw in the fridge and reheat just before serving.

More Southern Style Sweet Potato Recipes to Make

Sweet potatoes are in season and harvested in September and October, but can add something special to the menu year-round. They reach their peak flavor after several weeks of curing which adds to their popularity for Thanksgiving. Why wait until then, there are so many tasty ways to make them! Other recipes you may enjoy:

• These perfectly easy homemade Sweet Potato Fries are roasted in the oven.
• Homemade Sweet Potato Cake with toasted pecans and cream cheese frosting.
• The best ever recipe for Slow Cooker Sweet Potato Casserole will free up the oven during the busy holiday season.
• Buttery Sweet Potato Biscuits are perfection stuffed with holiday ham or turkey.
• Gooey Stuffed Sweet Potatoes are perfect for individual portions when you’re cooking for two.
• End your meal with a generous piece of Sweet Potato Pie topped with a crunchy streusel topping.
• Quick and easy Mashed Sweet Potatoes.
• Oven baked Sweet Potato Casserole just like my Momma makes!

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Helpful Kitchen Items:

• Skillet
• Mixing Bowls
• Silicone Spatulas
• Measuring Set