Name: Sweet Potato Cornbread Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 1 lb. sweet potato; 1.5 cups yellow cornmeal; 1 cup all-purpose flour; 1/2 cup sugar; 1 Tbsp baking powder; 1 tsp salt; 1/2 tsp cinnamon; 1/2 tsp ground nutmeg; 2 large eggs; 1/2 cup sour cream; 3/4 cup milk; 2 Tbsp cooking oil; 1/2 Tbsp cooking oil for the skillet

Jump to Recipe· 4.6 from 60 reviews

If you’re on the hunt for a cozy, comforting bread with a twist, you’ve got to try this Sweet Potato Cornbread Recipe. It’s got that perfect golden crust, a tender crumb, and a hint of warmth from spices that’ll have you coming back for seconds. Plus, the sweet potato adds moisture and richness that makes this cornbread way better than the usual. Stick around and I’ll walk you through everything you need to nail this fan-freaking-tastic recipe in your own kitchen!

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Why This Recipe Works

Sweet Potato Magic: Adds moisture, natural sweetness, and a velvety texture that keeps the cornbread tender.
Balanced Flavors: A bit of cinnamon and nutmeg give warmth without overpowering, making it perfect for all seasons.
Cast Iron Skillet Baking: Ensures a crispy, golden crust that contrasts beautifully with the soft inside.
Moisture Boosters: Sour cream and milk work together to keep every bite luscious and rich.

The image shows a single thick layer of golden-yellow cornbread baked in a black cast iron skillet. The cornbread has a rough cracked surface with two small squares of melting butter sitting in the center. The skillet rests on a white marbled surface with autumn leaves and pine cones around it for decoration. A textured fabric with gray, white, and yellow stripes peeks from the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic of this Sweet Potato Cornbread Recipe lies in the ingredients coming together just right. Each brings its own bit of flavor and texture—whether it’s the sweet potato’s creamy softness or the spicy warmth of cinnamon and nutmeg. I always recommend using fresh, quality ingredients to get the best results.

Sweet Potato: Provides moisture, natural sweetness, and that soft texture that makes cornbread feel special.
Yellow Cornmeal: Gives authentic cornbread crumb and a little crunch.
All-Purpose Flour: Helps bind everything for that perfect structure.
Sugar: Just enough to enhance sweetness without overwhelming.
Baking Powder: Adds the rise that keeps the cornbread light and fluffy.
Salt: Balances the sweetness and deepens all the flavors.
Cinnamon & Nutmeg: Warm spices that complement sweet potato beautifully.
Eggs: Bind everything together and add richness.
Sour Cream: Boosts moisture and adds a subtle tang.
Milk: Keeps the batter smooth and tender.
Cooking Oil: Adds fat for tenderness and helps the crust crisp when baking in the skillet.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Sweet Potato Cornbread Recipe my own by switching up a few things depending on the season or what’s in my pantry. Don’t be afraid to adjust it so it fits your vibe—you can’t really go wrong here!

Variation: Sometimes I swap half the sour cream for Greek yogurt for a lighter tang, and it still turns out wonderfully moist.
Dietary Mod: For dairy-free, try using coconut milk and a plant-based yogurt alternative—works like a charm!
Sweetness Level: If you prefer your cornbread less sweet, just cut the sugar by a quarter; it still balances nicely with the sweet potato.
Spice Kick: For a more autumnal feel, add a pinch of ground cloves or a drizzle of maple syrup on top after baking.

Step-by-Step: How I Make Sweet Potato Cornbread Recipe

Step 1: Prep the Sweet Potato for Creamy Goodness

First things first—peel your sweet potato and chop it into one-inch cubes. This size helps it cook evenly and quickly. Boil the cubes in water until they’re super tender—about 10 minutes. You’ll know they’re ready when a fork easily pierces them and they start to fall apart. Drain well, then mash until fairly smooth. I like to measure out about 1.5 cups of this mash to keep the recipe consistent, but a bit more or less won’t hurt.

Step 2: Heat Up Your Skillet—and Your Oven

While the sweet potatoes cook, grab a 10-inch cast iron skillet and coat it lightly with cooking oil—this’ll help you get that gorgeous crispy crust. Pop the skillet into the oven, and preheat to 425ºF. Heating the skillet beforehand is a game-changer; it steams the edges on contact, giving you that top-notch cornbread crust every time.

Step 3: Mix Your Dry Ingredients

In a large bowl, whisk together your cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until everything’s evenly combined. This step makes sure your cornbread bakes evenly and that every bite is bursting with flavor.

Step 4: Combine Wet Ingredients & Bring It All Together

Mix your measured mashed sweet potato with sour cream, milk, and 2 tablespoons of oil until smooth. Then add in those eggs one at a time, whisking well each time to get a silky batter. Now pour this wet mixture into the dry ingredients and stir gently—just enough so you don’t see any dry flour, but don’t overmix; a slightly lumpy batter is totally okay and leads to a better texture.

Step 5: Bake to Golden Perfection

Carefully pull that hot skillet from the oven (watch your fingers!). Spoon the batter right in, then smooth out the top. Place it back in the oven and bake for 22 to 25 minutes. You want a puffed center, golden brown top, and slight cracks around the edges—that’s your cue it’s ready. Let it cool just for a moment, then slice into 8 pieces and serve warm, ideally with a pat of butter melting on top.

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Pro Tips for Making Sweet Potato Cornbread Recipe

Preheat the Skillet: Heating your cast iron skillet before adding batter ensures a crispy crust—don’t skip this step!
Don’t Overmix: Stir just enough to combine ingredients; overmixing creates dense cornbread instead of tender crumb.
Measure Sweet Potato After Mashing: Consistent moisture levels come from using the right amount of mashed potato.
Let it Rest Briefly: Allow the cornbread to cool for a few minutes in the skillet before slicing to help it set without crumbling.

How to Serve Sweet Potato Cornbread Recipe

A thick, golden yellow cornbread with a rough, crumbly texture sits in a black cast iron pan, with one large triangular slice missing from the bottom right section. The surface has uneven cracks and a slightly shiny spot near the middle of the missing slice. Next to the pan, the single slice of cornbread rests on a white plate decorated with simple dark brown lines. The dark wood surface below is scattered with dried autumn leaves and pine cones, with a striped cloth partially visible at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Butter is my go-to topping—it melts right into the warm crumb, making each bite downright irresistible. If I’m feeling fancy, I drizzle a little honey or maple syrup on top for extra sweetness, especially during colder months. A sprinkle of flaky sea salt adds a nice contrast, so don’t hesitate to try that!

Side Dishes

This cornbread pairs beautifully with hearty chili, smoky barbecued ribs, or even a fresh salad for an easy weeknight meal. It’s also a fantastic companion for any Southern-inspired spread, like collard greens or black-eyed peas, adding a comforting touch to the table.

Creative Ways to Present

For special occasions, I’ve served this Sweet Potato Cornbread as mini muffins in a festive basket lined with a colorful cloth napkin—super cute and perfect for sharing. You could also top slices with a dollop of whipped honey butter or sprinkle with toasted pecans for added crunch and holiday flair.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cornbread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. If my kitchen’s warm, though, I pop it into the fridge to keep it fresh. Just be sure to bring it to room temp or warm it before serving to revive that tender crumb.

Freezing

This cornbread freezes surprisingly well! Just wrap individual slices or the whole loaf tightly in foil and place in a freezer bag. I’ve kept it frozen for up to 3 months without losing much quality. When you’re ready, thaw overnight in the fridge or at room temperature.

Reheating

To reheat, I like to warm slices in the oven at 325ºF for about 10-12 minutes—it keeps the crust crisp and the inside moist. Microwave works in a pinch, but you might sacrifice some of that lovely texture you got from the skillet.

FAQs

Can I use canned or mashed sweet potato instead of fresh?

Absolutely! Just make sure to measure out about 1.5 cups of mashed sweet potato. If using canned, opt for plain, unsweetened varieties with no added spices. Keep in mind fresh sweet potatoes tend to have a fresher flavor and better texture for this recipe.
Can I make this Sweet Potato Cornbread Recipe gluten-free?

You sure can. Swap the all-purpose flour for a gluten-free blend that’s good for baking. Just check that your baking powder is gluten-free as well. The texture might be a little different, but it’ll still be delicious and moist.
What if I don’t have a cast iron skillet?

No worries! You can bake this in a greased 8×8-inch baking dish or an ovenproof cake pan. The crust won’t be quite as crispy, but the cornbread will still be fantastic. Just keep an eye on baking time as it may vary slightly.
How do I store leftovers to keep them fresh?

Wrap your leftover cornbread tightly in plastic wrap or place in an airtight container at room temperature for up to two days. For longer storage, refrigerate or freeze as mentioned above to keep it fresh and tasty.

Final Thoughts

This Sweet Potato Cornbread Recipe has become a staple in my kitchen because it feels like a warm hug with every bite—perfect for family dinners or just a cozy snack. I love how the sweet potato keeps it moist, without feeling heavy, and the spices always bring a little joy to the table. Give it a try and tweak it to your taste; I promise it’ll become one of your favorites, too!