Sweet Potato Cornbread
Moist and tender, loaded with warm spices and sweet potato deliciousness, this is the best sweet potato cornbread you will ever try! Serve it up with all your favorite Southern dishes, especially if there’s any sauce or gravy involved that needs mopping up with something tasty.
You know breads are my thing – especially Southern delicacies like hot water cornbread and butter biscuits. That’s why this recipe is so close to my heart. Not only does it fall into the bread category, but it stars my all-time favorite root vegetable: sweet potatoes!
This recipe is super moist on the inside with the perfect crispy crust on the outside, and the flavor is so lush. You’ll definitely want seconds! Obvs, I’m obsessed and ultra-excited to share it with you.
Homemade vs. Canned Puree
For this recipe, you’ll need a cup of pureed sweet potato. Can you use the canned kind? Absolutely! I prefer fresh, but don’t let lack of convenience stop you. We’ve also used leftover baked sweet potatoes and microwaved them for faster puree.
How to Make Sweet Potato Cornbread
- Combine the batter ingredients.
- Pour it into a hot cast-iron skillet and bake it. It’s that easy.
Recipe Tips and Twists
- Poke the sweet potatoes with a fork and microwave them for 5-10 minutes, depending on the size of the potatoes. Let them cool slightly, peel them, then mash them.
- Pour the batter into a muffin tin instead of a skillet and reduce the baking time. Cornbread muffins are amazing!
- Cut out the sugar and add half a teaspoon of salt for savory cornbread.
- For an extra crispy crust, pour the batter into a hot skillet to crisp the outside and keep the inside moist.
Make-Ahead and Storage Instructions
Make this cornbread a day or two ahead for easy meal prep. It also freezes well for 3-4 months.
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If you want that just-baked warmth the next day, heat up a slice in the microwave for a few seconds.
Leftovers make a great cornbread dressing, and since this one is on the sweet side, it also makes good bread pudding.
What Goes With Sweet Potato Cornbread
Serve this beautiful bread alongside fried chicken and collard greens. I also give it five stars with Southern baked mac and cheese.
Oh, and one more thing: don’t forget the sweet iced tea and the pecan pie for dessert.
More Mouthwatering Recipes for Sweet Potato Fiends
- Sweet Potato Casserole
- Sweet Potato Biscuits
- Sweet Potato Muffins
- Sweet Potato Soup
- Mashed Sweet Potatoes
Watch How to Make It
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This blog post was originally published in April 2023 and has been updated with additional tips, new photos, and a video.
Sweet Potato Cornbread
Ingredients
- 2 large eggs, lightly beaten
- 8 tablespoons (113g) unsalted butter, softened
- ½ cup (120ml) sour cream
- 1 cup (240ml) buttermilk
- 1 cup (240ml) pureed sweet potatoes
- 2-3 tablespoons (25-38g) brown sugar
- 2-3 tablespoons (28-40g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1¼ cups (200g) coarsely ground cornmeal
- 1 tablespoon (14g) baking powder
- 1 teaspoon (3g) cinnamon
- ½ teaspoon (1g) nutmeg
- ½ teaspoon (1g) allspice
- 1 teaspoon (6g) salt
- 2-4 tablespoons (30-60g) butter, sliced into small squares
Instructions
- Preheat the oven to 350℉ (180℃). Spray a 10-inch oven-safe skillet or baking pan. For a crispy edge, use cast iron for baking.
- Whisk the eggs, butter, sour cream, buttermilk, and mashed sweet potatoes in a mixing bowl. Add the brown and granulated sugar.
- In a separate mixing bowl, combine the flour, cornmeal, baking powder, cinnamon, nutmeg, allspice, and salt.
- Mix dry ingredients with the sweet potato mixture until thoroughly combined without overmixing.
- If using cast iron, heat it, remove it from the heat, and carefully pour in the batter. The cast-iron skillet gives it a crispy bottom and side crust. But you can also use a greased 9- or 10-inch cake pan.
- Bake for about 20 minutes or until golden brown and a skewer inserted in the center comes out clean.
- Let the cornbread cool for 10 minutes before slicing. Serve with more butter and honey if desired.
Tips & Notes:
- Let the homemade puree cool to room temperature before mixing it with eggs and dairy.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
