This Sweet Potato Cornbread is the perfect side dish to serve alongside soup, chili or to elevate a simple bowl of pinto beans.
Cast Iron Sweet Potato Cornbread Recipe
Cornbread is a regular on our menu year-round. Depending on what I'm serving, it can go from being fully loaded to being filled with peppers, shredded cheese or sausage. It goes so well with a variety of entrees and firmly holds its place as one of the beloved house bread of the South. This cornbread has a tender crumb and the batter is slightly sweet in keeping with the star ingredient.
Helpful Tips for Making Sweet Potato Cornbread
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. You can read more about the difference between yams and sweet potatoes here on Food and Wine.
- I highly recommend making this 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.
- The sweet potato puree can be prepared in advance and chilled until making. Bring to room temperature if chilled before adding to the batter.
- You can use cinnamon in place of pumpkin pie spice, if desired.
- You can also adjust the amount of spice in the batter. Begin with ½ teaspoon, then taste adding more if desired.
- Serve with butter and a drizzle of honey or maple syrup.
- You can wrap and freeze leftovers for up to one month.
Other Sweet Potato Recipes to Add to the Menu
Sweet potatoes are in season and harvested in September and October, but can added to the menu year-round. They reach their peak flavor after several weeks of curing which adds to their popularity for Thanksgiving. Other recipes you may enjoy using this loveable dense sweet spud:
- Sweet Potato Fries made in the oven
- Easy Slow Cooker Sweet Potato Casserole
- Buttery Sweet Potato Biscuits Recipe
- Gooey Stuffed Sweet Potatoes
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Helpful Kitchen Items:
Sweet Potato Cornbread
- 2 cups plain yellow cornmeal
- 1 cup all purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½-1 tsp pumpkin pie spice or cinnamon
- 1 cup pureed sweet potato see Cook's note
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter melted (plus additional to grease skillet)
- 1 Tbsp turbinado sugar optional
- Preheat oven to 375°F. Butter the bottom and sides of a 10 inch skillet or similar. Set aside.
- In a medium size mixing bowl, use a whisk to sift together cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
- In a separate bowl, whisk together mashed sweet potato, milk, sour cream and eggs. Mix well, then whisk in melted butter. Once combined, add wet to dry ingredients, mixing until fully moistened.
- Pour evenly into skillet, Sprinkle top with turbinado sugar.
- Bake for 40-45 minutes just until a toothpick inserted into the center comes back clean.
- Serve with butter, drizzled with maple syrup or honey.