Looking for a twist on traditional cornbread? This Sweet Potato Cornbread is the ultimate comfort food side dish. With its naturally sweet flavor, moist crumb, and gorgeous golden-orange color, it’s perfect for fall dinners, or any time you want something cozy. The mashed sweet potatoes add extra nutrition and a subtle sweetness that pairs beautifully with savory meals.
Why You’ll Love This Recipe
- Moist and tender texture thanks to mashed sweet potatoes
- Adds a subtle natural sweetness without overpowering
- Perfect side for chili, soups, stews, or holiday meals
- A creative twist on classic Southern cornbread
- Easy to make with pantry-friendly ingredients
Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, for warmth)
- 2 large eggs
- 1 cup buttermilk (or milk + 1 teaspoon vinegar)
- 1/4 cup melted butter (plus more for greasing pan)
- 1 teaspoon vanilla extract (optional)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or cast iron skillet with butter.
- In a large mixing bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla.
- Add the wet ingredients to the dry mixture and stir gently until just combined (don’t overmix).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing. Serve warm with butter, honey, or maple syrup.
Tips & Variations
- For extra sweetness, add 2 tablespoons of honey or maple syrup to the batter.
- Want more spice? Stir in a pinch of nutmeg or ginger.
- Make it dairy-free by swapping buttermilk for almond milk + lemon juice and using coconut oil instead of butter.
- Bake as muffins for a portable snack—adjust bake time to 18–20 minutes.
Storage & Freezer Instructions
- Store cooled cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze slices wrapped in foil and sealed in a freezer bag for up to 2 months. Reheat in the oven or microwave before serving.
Serving & Pairing Ideas
- Serve alongside chili, gumbo, or hearty soups.
- Pair with roasted turkey, chicken, or barbecue.
- Drizzle with honey butter or cinnamon maple butter for a sweet treat.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes, just drain and mash them before measuring.
Do I need to peel the sweet potatoes first?
Yes, peel and mash cooked sweet potatoes for a smooth texture in the cornbread.
Can I make this cornbread ahead of time?
Absolutely—bake a day ahead, wrap tightly, and reheat in the oven before serving.
Can I use whole wheat flour instead of all-purpose?
Yes, substitute half the flour with whole wheat for a slightly denser but wholesome version.
Ready to Make It?
This Sweet Potato Cornbread brings together the best of both worlds: the classic crumbly texture of cornbread with the natural sweetness of sweet potatoes. Moist, flavorful, and beautifully golden, it’s the perfect side dish for cozy dinners or festive gatherings. Save this recipe to Pinterest so you can bake it again and again!
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Sweet Potato Cornbread
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Moist, fluffy, and naturally sweet, this Sweet Potato Cornbread is the perfect side dish for fall dinners and holiday gatherings.
Ingredients
1 cup mashed sweet potatoes (cooked and cooled)
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
2 large eggs
1 cup buttermilk (or milk + 1 teaspoon vinegar)
1/4 cup melted butter
1 teaspoon vanilla extract (optional)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or cast iron skillet.
2. Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Mix mashed sweet potatoes, eggs, buttermilk, butter, and vanilla in a separate bowl.
4. Combine wet and dry ingredients, stirring gently until just mixed.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick comes out clean.
7. Cool slightly before slicing and serve warm with butter or honey.
Notes
For extra sweetness, add 2 tbsp honey or maple syrup.
Make it dairy-free by using almond milk + lemon juice and coconut oil instead of butter.
Bake as muffins for a grab-and-go snack (18–20 mins bake time).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg