Cornbread is a staple in my kitchen, but this Sweet Potato Cornbread takes it to the next level. The sweet potatoes not only add flavor but also make the bread incredibly tender and satisfying. It’s a simple, delicious recipe that pairs beautifully with both sweet and savory meals.
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Sweet Potato Cornbread Recipe
Sweet potato cornbread is a delightful twist on classic cornbread. It incorporates mashed sweet potatoes into the batter to add moisture, natural sweetness, and a distinctive orange hue to the bread.
The addition of the mashed potatoes makes the bread softer and sweeter than traditional plain cornbread. It can be enjoyed in countless delicious ways.
The dish pairs wonderfully with hearty dishes like beef stew, Jamaican chicken stew, and Cajun clam chowder. Traditional beef chili or vegetarian chili benefits from a slice of sweet potato cornbread on the side.
For breakfast or brunch, the cornbread can be sliced, toasted, and served with breakfast casseroles, a lavish breakfast board, or simply spread with butter and drizzled with honey or maple syrup. Its sweet notes also complement morning coffee or a steaming cup of herbal tea.
The cornbread can be set alongside turkey and cranberry sauce for a Thanksgiving spread or enjoyed as part of a holiday brunch buffet. Light soups like pumpkin soup or chorizo-stuffed bell peppers also work well.
You can enjoy this cornbread with apple butter, a dollop of whipped cream, or even as the base for a unique bread pudding. For drinks, it goes just as well with classic lemonade as with a hot spiced cider.
Here’s how to make the sweet potato cornbread:
Sweet Potato Cornbread
Nutrition
Ingredients
- 1 cup mashed cooked sweet potato about 1 medium sweet potato
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar or honey
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon optional, adds warmth
- 2 large eggs
- 1 cup buttermilk or 1 cup milk + 1 tsp vinegar/lemon juice, rested 5 min
- 1/4 cup unsalted butter melted (plus more for greasing pan)
Instructions
- Preheat oven to 375°F (190°C). Grease and lightly flour an 8×8-inch baking pan.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk the mashed sweet potato with eggs, buttermilk, and melted butter until smooth.
- Add the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 28–32 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing. Serve warm with butter, honey, or alongside chili, soups, or holiday meals.
Notes
- Cornbread keeps well at room temperature (covered) for 2 days or refrigerated for up to 5 days.
- Leftover baked sweet potatoes work perfectly, no need for extra cooking.
- Don’t skip mashing the sweet potato until smooth; small chunks can make the bread dense.
SIMILAR RECIPES:
Variations
You can try other easy variations of sweet potato cornbread.
- Maple-Glazed Sweet Potato Cornbread features a warm maple glaze brushed over the top while still hot, adding extra sweetness and shine.
- Savory Herb Version includes a handful of chopped fresh herbs like thyme and rosemary and a sprinkle of black pepper for a more savory, dinner-friendly cornbread.
- Vegan Sweet Potato Cornbread uses dairy-free yogurt or milk alternatives, flax eggs, and plant-based butter to create a vegan-friendly version with just as much moisture and flavor.
- Gluten-Free Version swaps traditional flour for a gluten-free blend, so everyone can enjoy a hearty slice.
- Extra Sweet Cornbread adds brown sugar or a drizzle of honey into the batter for those who love a more pronounced sweetness.
- Nut Addition folds in chopped pecans or walnuts for an added crunchy texture and nutty twist.
- Spiced Sweet Potato Cornbread boosts the batter with extra cinnamon, ginger, or even a touch of cayenne for warmth and a little kick.