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 did because the flavor payout was just as good with canned as with fresh.
That said, don’t let me stop you from whipping up some homemade sweet potato puree. Just give it a quick blitz in a food processor to get your sweet potatoes into that silky-smooth puree mode.
How to Make Sweet Potato Cornbread
Combine the batter ingredients and bake it. It’s that easy.
Recipe Tips and Tricks
- Make Muffins! Pour the batter into a muffin tin instead of a skillet and reduce the baking time. Cornbread muffins are amazing!
- Prefer Savory Cornbread? Cut out the sugar and add half a teaspoon of salt.
- For that extra crispy crust, pour the batter into a hot skillet. This step is vital to a crisp outside and moist inside texture.
- For optimal flavor, make sure all your ingredients, from your flour to your spices and everything in between, are fresh and not old, out-of-date, or stale.
- If you make homemade puree, cool it to room temperature before you mix it with eggs and dairy.
Make-Ahead and Leftover Makeovers
Feel free to make this cornbread a day or two before serving it. You can even freeze it in an airtight container for up to three months. Just thaw it out the night before you plan to serve it.
Store leftovers in an airtight container at room temperature for 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. They also make a great cornbread stuffing and bread pudding.
What Goes With Sweet Potato Cornbread
All the best Southern fixings! Serve this beautiful bread alongside fried chicken and collard greens. I also give it five stars alongside 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 Sweet Potato Recipes
- Sweet Potato Casserole
- Sweet Potato Biscuits
- Sweet Potato Muffins
- Mashed Sweet Potatoes
- Sweet Potato Soup
Watch How to Make It
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Sweet Potato Cornbread
Ingredients
- 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
- 2-3 tablespoons (25-38g) brown sugar
- 2-3 tablespoons (28-40g) granulated sugar
- 1 teaspoon (7g) salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) sour cream
- 1 cup (240ml) pureed sweet potatoes
- 2 large eggs, lightly beaten
- 8 tablespoons (113g) unsalted butter, melted
- 2-4 tablespoons (30-60g) butter, sliced into small squares
Instructions
- Preheat the oven to 350℉/177℃. Spray a 10-inch oven-safe skillet or baking pan. For a crispy edge, use cast iron for baking it.
- Combine flour, cornmeal, baking soda and powder, salt, cinnamon, nutmeg, and allspice in a medium bowl.
- In another bowl, whisk in buttermilk, sour cream, mashed sweet potatoes, eggs, and melted butter until fully combined.
- Add the flour mixture to the sweet potato mixture and whisk until thoroughly combined.
- If using cast iron, heat it up until hot, 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 9- or 10-inch baking 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 or more before slicing.
- Serve with more butter and honey, if desired.
Tips & Notes:
- For that extra crispy crust, pour the batter into a hot cast iron skillet. This step is vital to a crisp outside and moist inside texture.
- For optimal flavor, make sure all your ingredients, from your flour to your spices and everything in between, are fresh and not old, out-of-date, or stale.
- If you make homemade puree, cool it to room temperature before you mix 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.
