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Sweet Potato Cornbread Recipe

ByLucy

If you’re craving a warm, cozy bread with a bit of a twist, this Sweet Potato Cornbread Recipe is exactly what you need. It’s not your average cornbread — the sweet potatoes add a lovely moist texture and subtle sweetness that pairs beautifully with the traditional cornmeal flavor. Trust me, once you try this, you’ll want to make it again and again!

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Why This Recipe Works

  • Balanced Sweetness: The natural sweetness of the sweet potato perfectly complements the cornmeal’s earthy flavor.
  • Moist and Tender Texture: Using sour cream and mashed sweet potatoes keeps the cornbread wonderfully moist without being dense.
  • Simple Ingredients, Big Flavor: Spices like cinnamon and nutmeg add a subtle warmth that elevates the traditional cornbread.
  • One-Skillet Wonder: Baking it in a cast iron skillet gives you that crispy, golden crust everyone loves.
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 this …

Ingredients & Why They Work

Every ingredient in this Sweet Potato Cornbread Recipe plays a critical role to create that perfect balance of flavor and texture. From the creamy sour cream to the warming spices, each element brings something special to the mix.

  • Sweet potato: Adds natural sweetness and moisture that keeps the cornbread tender and flavorful.
  • Yellow cornmeal: Gives that classic cornbread texture and a slightly nutty taste. Choose stone-ground for the best chew.
  • All-purpose flour: Lightens the texture and helps the bread hold together.
  • Sugar: Enhances sweetness, balancing the savory and spice notes.
  • Baking powder: Makes the bread rise, keeping it fluffy.
  • Salt: Essential to bring out all the flavors.
  • Cinnamon and nutmeg: Warm spices that add depth and cozy vibes.
  • Eggs: Bind everything and add richness.
  • Sour cream: Adds moisture and slight tang, enriching the flavor.
  • Milk: Keeps the batter smooth and helps the rise.
  • Cooking oil: Keeps the bread from sticking and adds a bit of crispness to the crust.
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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.

Make It Your Way

One of the great things about this Sweet Potato Cornbread Recipe is how easy it is to tweak according to your taste or dietary needs. I like to mix in some chopped jalapeños for a spicy kick or swap sour cream for Greek yogurt to lighten it up a bit.

  • Variation: Adding a handful of sharp cheddar cheese melted into the batter transforms it into a savory delight that my family can’t get enough of.
  • Dietary Adjustment: For a dairy-free option, I’ve had great results using coconut yogurt instead of sour cream and almond milk for the milk.
  • Seasonal Twist: In fall, I like a pinch of ground cloves or ginger to complement the sweet potatoes even more.

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

Step 1: Prep the Sweet Potatoes

Start by peeling and cutting the sweet potato into one-inch cubes. Boil them in water until they’re super tender—about 10 minutes. You’ll know they’re ready when they fall apart easily with a fork. Drain them well, then mash until mostly smooth. This step is key for that luscious, moist texture we’re after.

Step 2: Preheat and Prep Your Skillet

While your potatoes are boiling, coat a 10-inch cast iron skillet with a little cooking oil and pop it into the oven. Preheat the oven to 425°F. Using a hot skillet straight into the batter helps develop that golden crust we all drool over.

Step 3: Mix Dry and Wet Ingredients Separately

In a large bowl, whisk together your cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, combine the mashed sweet potatoes with sour cream, milk, oil, and eggs—whisking until everything is smooth and well blended.

Step 4: Combine and Don’t Overmix

Pour the wet mixture into the dry ingredients and stir gently just until combined. It’s okay if you see a few lumps here and there—that’s how you avoid a tough cornbread. Trust me, less is more when mixing!

Step 5: Bake to Golden Perfection

Carefully remove the hot skillet from the oven and pour in your batter. Smooth the top with a spatula, then bake it for 22-25 minutes. You’ll know it’s ready when the top is golden brown, slightly cracked, and the center is puffed up. Cutting into it while it’s warm and slathering with butter? Absolute heaven.

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Tips from My Kitchen

  • Don’t Skip the Skillet: Heating the skillet before adding batter makes a crust that’s crisp on the outside while the inside stays tender.
  • Mash Sweet Potatoes Well: I’ve learned that any chunks can create uneven texture—smooth mash leads to even crumb.
  • Watch the Bake Time: Check at 22 minutes—you want golden brown edges but still moist inside. Overbaking dries it out.
  • Mix Gently: Avoid overmixing batter to prevent tough cornbread. Stir just enough to moisten the dry ingredients.

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

I love topping my sweet potato cornbread with a pat of salted butter that melts right in. Sometimes I sprinkle a pinch of flaky sea salt on top to enhance the flavors even more. For a sweet touch, a little honey drizzle is heavenly too.

Side Dishes

This cornbread pairs beautifully with chili, roasted veggies, or a hearty soup. When I’m feeling indulgent, I serve it alongside braised greens or glazed ham for a cozy, comforting meal.

Creative Ways to Present

For holiday gatherings, I love cutting the cornbread into star shapes using cookie cutters and adding a sprinkle of cinnamon sugar on top. It feels festive and always gets compliments. You could also serve it in mini cast iron skillets for a rustic, charming presentation.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for a day or two. If your kitchen is warm, refrigeration works fine too, just bring it to room temperature before serving.

Freezing

This Sweet Potato Cornbread Recipe freezes beautifully. I slice it, wrap individual pieces in plastic wrap, then pop them into a freezer bag. When I’m ready to enjoy, I thaw overnight in the fridge or reheat straight from frozen gently in the oven.

Reheating

Reheating in the oven at 325°F for 10-15 minutes helps bring back the crisp crust and moist interior, much better than the microwave. If you’re in a hurry, wrap it in a damp paper towel and microwave for 20-30 seconds, but the texture won’t be as perfect.

FAQs

  1. Can I use canned sweet potatoes instead of fresh?

    Yes, canned sweet potatoes can be used, but I recommend draining them thoroughly and mashing well to avoid excess moisture. Fresh sweet potatoes give the best flavor and texture, but canned is a convenient shortcut.

  2. Is this Sweet Potato Cornbread Recipe gluten-free?

    Not as written since it uses all-purpose flour. However, you can substitute a gluten-free flour blend in equal amounts to make it gluten-free—just be sure your baking powder is gluten-free too.

  3. Can I make this cornbread sweeter or less sweet?

    Absolutely! I typically adjust the sugar based on my mood or meal pairing. For sweeter cornbread, add an extra tablespoon or two of sugar; for less sweet, reduce it slightly without affecting texture.

  4. What’s the best pan to bake this cornbread in?

    A 10-inch cast iron skillet is ideal because it retains heat well, creating a crispy crust and evenly cooked interior. You can use a baking dish, but the texture might differ slightly.

Final Thoughts

This Sweet Potato Cornbread Recipe has become a staple in my kitchen, especially during chilly months when I want something comforting but with a little extra personality. The balance of sweet, spice, and that crispy edge just makes it addictive. I hope you give it a try and enjoy it as much as my family and I do—it’s like a warm hug in bread form!

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