If you’ve never tried Sweet Potato Cornbread before, let me tell you—you’re in for an absolute treat! This isn’t your average cornbread. It’s moisture-rich, slightly sweet, and beautifully golden with just the right touch of warmth from cinnamon and nutmeg. Each bite offers a perfect balance between the earthy sweetness of mashed sweet potato and the classic, hearty texture of Southern cornbread. Whether you’re looking to perk up your autumn table or simply want a comforting side any time of year, this Sweet Potato Cornbread will quickly become a household favorite!
Ingredients You’ll Need
What’s delightful about this Sweet Potato Cornbread is how the ingredient list is mostly pantry staples, yet each component brings something special to the table. You’ll find every ingredient plays a key role in creating the tender crumb, cozy flavors, and that inviting golden color.
- Mashed cooked sweet potato: Adds moisture, natural sweetness, and that beautiful color; canned sweet potato puree works well too!
- Yellow cornmeal: Brings the iconic corn flavor and a gentle rustic texture we all love in classic cornbread.
- All-purpose flour: Balances the cornmeal for a perfectly tender and sliceable crumb.
- Brown sugar: Gives just a kiss of sweetness and a subtle caramel undertone that pairs so well with sweet potato.
- Baking powder: Ensures your cornbread rises beautifully, making it soft and fluffy.
- Baking soda: Reacts with the buttermilk for extra lift and a gentle tang.
- Salt: Brightens up all the other flavors and keeps things from tasting flat.
- Ground cinnamon: Adds a cozy, aromatic touch and brings depth to the flavor.
- Nutmeg: A pinch is all you need to round out the spices with subtle warmth.
- Eggs: Bind everything together for structure and richness.
- Buttermilk: Makes the crumb moist and tender—full-fat yields the best flavor.
- Melted unsalted butter: Infuses every bite with rich, buttery goodness.
- Vanilla extract: Accentuates the natural sweetness and adds that homemade aroma.
How to Make Sweet Potato Cornbread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F (190°C) and generously greasing a 9-inch square baking dish or your favorite cast-iron skillet. This ensures the Sweet Potato Cornbread bakes evenly and releases easily, giving you those golden, crisp edges everyone loves.
Step 2: Mix Dry Ingredients
In a large mixing bowl, add the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk these together so all the leaveners and spices are well dispersed—this step guarantees every bite has balanced flavor and that the rise is even throughout your cornbread.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract. If your sweet potato mash is freshly cooked, let it cool so it doesn’t scramble the eggs or melt the butter too soon. This creates a luscious, cohesive wet mixture ready to marry your dry ingredients.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together with a spatula—just until combined. Don’t overmix! A few lumps are perfectly fine and actually help keep your Sweet Potato Cornbread light and tender rather than dense.
Step 5: Bake to Perfection
Transfer the batter to your prepared baking dish or skillet, spreading it evenly. Slide the pan into the oven and bake for 25–30 minutes. The top should turn a gorgeous golden color, and a toothpick inserted in the center should come out clean. Let it cool slightly before slicing—it smells amazing warm, but allowing it to rest makes for neater slices!
How to Serve Sweet Potato Cornbread
Garnishes
A pat of butter melting on a warm square of Sweet Potato Cornbread is pure heaven, but don’t stop there! Drizzle with honey for extra sweetness or sprinkle on a little flaky salt for a savory contrast. If you’re feeling festive, a dusting of cinnamon sugar or a swipe of soft whipped maple butter will truly take it over the top.
Side Dishes
This cornbread sings alongside hearty bowls of chili, steaming cups of soup, or tangy barbecue. Try it with your favorite stew or serve it as a bready companion to roast chicken and greens for a simple, Southern-inspired meal that’ll warm you right up.
Creative Ways to Present
Sweet Potato Cornbread adapts beautifully—bake it into individual muffins for picnics or easy lunchboxes, or cut it into fun shapes using cookie cutters for holiday gatherings. Try toasting a slice and topping it with avocado and a fried egg for an unexpected brunch treat!
Make Ahead and Storage
Storing Leftovers
Store any leftovers wrapped tightly in foil or in an airtight container at room temperature for up to two days. If your kitchen runs warm, pop it in the fridge to keep it fresh a bit longer without drying it out.
Freezing
Sweet Potato Cornbread freezes like a charm! Cut into squares, wrap each piece in plastic wrap, and store them in a freezer-safe bag for up to three months. When you need a quick taste of comfort, just thaw at room temperature or overnight in the fridge.
Reheating
To revive that just-baked tenderness, warm slices in a low oven (about 325°F) wrapped loosely in foil for 8–10 minutes. You can also microwave for 10–15 seconds, though the oven preserves the texture best, especially if you’re after those crisp edges!
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato puree works beautifully and saves time. Just be sure it’s unsweetened and unseasoned, and drain any excess liquid for the best texture in your Sweet Potato Cornbread.
Can I make this recipe gluten-free?
Yes, simply swap the all-purpose flour with your favorite 1:1 gluten-free baking mix. The crumb may be slightly more delicate, but the sweet potato keeps it moist and delicious.
Is it possible to make this cornbread without buttermilk?
If you’re out of buttermilk, stir together 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. This homemade version mimics the tang and lift that buttermilk brings to the cornbread.
Can I make this Sweet Potato Cornbread ahead for a party?
You can bake the cornbread a day in advance, cool completely, and then wrap it tightly. Just reheat briefly before serving for the freshest flavor and texture—nobody will know you made it ahead!
How do I know when cornbread is done baking?
The top will be golden and a bit springy; insert a toothpick in the center—it should come out clean or with just a few crumbs attached. Avoid overbaking, which can make cornbread dry instead of moist and tender.
Final Thoughts
If you’re craving something a little extra special, I can’t recommend this Sweet Potato Cornbread enough. It’s as much at home on a cozy family table as it is at a festive gathering, and every bite feels like a warm welcome. Give it a try, and don’t be surprised when everyone asks for the recipe!
Print
Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
This Sweet Potato Cornbread is a delightful twist on classic cornbread, adding the natural sweetness and moistness of sweet potatoes. Perfect for fall baking or as a comforting side any time of the year.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, combine the sweet potato, eggs, buttermilk, melted butter, and vanilla extract.
- Combine wet and dry: Stir the wet ingredients into the dry ingredients until just combined—do not overmix.
- Bake: Pour the batter into the prepared dish and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool slightly before slicing and serving.
Notes
- Canned sweet potato puree can be used for convenience.
- Enjoy warm with butter and honey, or as a side to chili or soup.
- To make muffins, bake at 375°F for 15–18 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
