There’s something truly magical about cornbread, but when you add sweet potatoes? Oh, it’s next-level delicious! Sweet potato cornbread is moist, slightly sweet, and has just the right amount of warmth from spices. Whether you serve it as a side for chili, BBQ, or Thanksgiving dinner, this cornbread is guaranteed to steal the show!
If you love classic cornbread but want something with more depth of flavor and natural sweetness, this recipe is for you. Let’s get baking!
Why You’ll Love This Sweet Potato Cornbread
- Super moist – Thanks to mashed sweet potatoes, this cornbread stays tender and soft for days
- Perfectly sweet – The natural sweetness from sweet potatoes balances the cornmeal’s rustic flavor
- Warm and cozy – With hints of cinnamon and nutmeg, every bite tastes like comfort food
- Great for meal prep – Stays fresh and can be made ahead for busy weeks
- Versatile – Enjoy it with butter and honey for breakfast or as a side with dinner
What Does Sweet Potato Cornbread Taste Like?
Imagine classic cornbread but with an extra layer of richness! The mashed sweet potatoes give it a slight creaminess, while the spices add warmth without overpowering. It’s subtly sweet, with just a hint of caramelization around the edges. If you love Southern-style cornbread but want a twist, this is your perfect match!
Benefits of Adding Sweet Potatoes to Cornbread
Sweet potatoes aren’t just delicious—they add extra nutrition too! Here’s why they’re a game-changer
- Boosts fiber – Helps with digestion and keeps you full longer
- Adds natural sweetness – No need for too much sugar
- Packed with vitamins – Loaded with vitamin A, C, and potassium
- Keeps it moist – No dry or crumbly cornbread here
Ingredients for Sweet Potato Cornbread
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Wet Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 2 eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Tools You’ll Need
- Mixing bowls
- Whisk
- 8×8-inch baking pan or cast-iron skillet
- Measuring cups and spoons
- Spatula
Ingredient Additions & Substitutions
- Make it dairy-free – Use coconut oil instead of butter and almond milk with lemon juice instead of buttermilk
- Want more texture? – Add ½ cup of corn kernels for a little crunch
- Like it extra sweet? – Increase brown sugar to ¾ cup or add a drizzle of maple syrup
- Spice it up – A pinch of cayenne or a dash of pumpkin spice gives it a fun twist
- Gluten-free option – Swap all-purpose flour for a 1:1 gluten-free blend
How to Make Sweet Potato Cornbread
1. Prepare the Sweet Potatoes
- Roast or microwave a medium sweet potato until fork-tender
- Let it cool, then mash it until smooth
2. Preheat the Oven
- Set your oven to 375°F (190°C)
- Grease your baking pan or cast-iron skillet with butter or nonstick spray
3. Mix Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg
4. Mix Wet Ingredients
- In another bowl, whisk together mashed sweet potato, melted butter, brown sugar, eggs, buttermilk, and vanilla until smooth
5. Combine Everything
- Gradually fold the wet ingredients into the dry ingredients, mixing until just combined (Don’t overmix!)
6. Bake!
- Pour the batter into the prepared pan
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean
7. Cool & Serve
- Let the cornbread cool for about 10 minutes before slicing
- Serve warm with butter, honey, or even a drizzle of maple syrup
What to Serve with Sweet Potato Cornbread
This cornbread pairs beautifully with so many dishes! Try it with
- Southern-style chili – The sweetness balances the smoky spices
- BBQ ribs or pulled pork – A match made in heaven
- Fried chicken – Because why not
- Collard greens – A classic Southern side that works perfectly
- Soup or stew – Perfect for dipping into warm, hearty broth
Tips for the Best Sweet Potato Cornbread
- Use roasted sweet potatoes – Roasting deepens their natural sweetness
- Don’t overmix – A few lumps are okay! Overmixing makes it dense
- Bake in a cast-iron skillet – It gives a crispy golden crust
- Let it rest before slicing – This helps the flavors set
- Store properly – Keep it moist by wrapping it in foil or storing it in an airtight container
How to Store & Reheat
- Room Temperature – Store in an airtight container for up to 2 days
- Refrigerator – Keeps fresh for up to 5 days
- Freezer – Wrap slices individually in plastic wrap and store for up to 3 months
To Reheat
- Microwave for 15-20 seconds or warm in a 300°F oven for 5-10 minutes
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes! Just make sure they’re drained and mashed well. Avoid sweetened canned yams, as they have added sugar
Can I make this in muffin form?
Absolutely! Divide the batter into a greased muffin tin and bake at 375°F for 15-18 minutes
Is this cornbread very sweet?
It’s lightly sweetened but not overly sugary. If you prefer it sweeter, add extra brown sugar or honey
Can I make this vegan?
Yes! Substitute flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based milk with lemon juice instead of buttermilk
More Delicious Recipes to Try
If you love this sweet potato cornbread, you’ll love these other comforting treats!
- Zesty Lemon Oatmeal No-Bake Cookies – A refreshing and easy no-bake treat
- Homemade Pecan Pie Cobbler – Gooey, nutty, and absolutely irresistible
- Sweet Blueberry Buttermilk Biscuits – Fluffy, fruity, and perfect for breakfast
Final Thoughts
Sweet potato cornbread is the ultimate comfort food—moist, flavorful, and packed with cozy spices! Whether you’re making it for a holiday meal, a Sunday dinner, or just because, it’s guaranteed to be a crowd-pleaser
If you try this recipe, I’d love to hear how it turns out! Leave a comment below or tag me on Pinterest with your sweet potato cornbread creations. Happy baking! 😊
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Sweet Potato Cornbread – Moist, Flavorful, and Perfect for Any Occasion!
- Total Time: 40 minutes
- Yield: 9 1x
- Diet: Vegetarian
Description
This sweet potato cornbread is soft, moist, and packed with warm spices! The natural sweetness from mashed sweet potatoes adds incredible depth of flavor, while a touch of cinnamon and nutmeg makes it extra cozy. Perfect as a side for chili, BBQ, or holiday dinners, this cornbread is easy to make and guaranteed to be a family favorite.
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Wet Ingredients:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 2 eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Prepare the sweet potatoes – Roast or microwave a medium sweet potato until fork-tender. Let it cool, then mash it until smooth
- Preheat the oven – Set your oven to 375°F (190°C) and grease an 8×8-inch baking pan or cast-iron skillet
- Mix the dry ingredients – In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg
- Mix the wet ingredients – In another bowl, whisk together mashed sweet potato, melted butter, brown sugar, eggs, buttermilk, and vanilla until smooth
- Combine everything – Gradually fold the wet ingredients into the dry ingredients, mixing until just combined (don’t overmix!)
- Bake – Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean
- Cool & serve – Let the cornbread cool for 10 minutes, then slice and serve warm with butter, honey, or maple syrup
Notes
- For extra flavor, roast the sweet potatoes instead of microwaving them
- Want a crispy crust? Bake in a cast-iron skillet!
- You can make this into muffins—bake at 375°F for 15-18 minutes
- Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge
- This cornbread freezes well! Wrap slices in plastic wrap and store for up to 3 months
- Prep Time: 15
- Cook Time: 25
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern, American
Keywords: sweet potato cornbread, Southern cornbread, moist cornbread, easy cornbread recipe, homemade cornbread, sweet cornbread, Thanksgiving side, fall baking
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