Sweet Potato Cornbread

Sweet Potato Cornbread is an easy and delicious twist on a classic recipe. Mashed sweet potato makes a moist, light, springy cornbread loaded with sweet potato flavor and a hint of cinnamon.

This is the best cornbread I’ve made so far, and I just know that you’re going to love this sweet and savory quick bread.

Sweet potato cornbread is perfect for fall, as a side to all of your favorite warm and cozy soup and chili recipes, and makes a wonderful Thanksgiving side dish too!

Serve the cornbread as it is, or turn it into your favorite cornbread stuffing recipe to go with your roast turkey. The extra sweetness from the sweet potato will be a total upgrade.

For the absolute best experience, enjoy this cornbread while it’s still warm, slathered with butter and drizzled with honey. Oh. My. Gosh, it’s delicious!

If you find yourself with leftovers, try my Southern Cornbread Salad.

Sweet Potato Cornbread Recipe Highlights

1. Easy to Make – Simple ingredients come together quickly using just a couple of bowls and a whisk. The secret to really light and fluffy sweet potato cornbread is to use a handheld immersion blender to break up any lumps or fibers.
2. Perfectly Moist – This cornbread is more tender and moist than traditional cornbread, without being wet or soggy. Rather than being crumbly, it’s light and springy!
3. Perfectly Sweet – This cornbread recipe has sweetness from the sweet potatoes and all natural honey. A little bit of cinnamon complements these ingredients perfectly.

Key Ingredients

Here’s what you need to make the best sweet potato cornbread, and some details about the most important ones:

Complete list of ingredients and amounts can be found in the recipe card below.

• Mashed Sweet Potato: To make this, bake a medium or large sweet potato in the oven until it’s soft. Scoop out the flesh and measure 1 cup of it for the recipe. You don’t need to mash it too much, as we will be blending it later.
• Flour: All-purpose flour is ideal. You can also use gluten-free flour in this recipe if you need to.
• Butter: Melted butter adds fat and flavor to the bread.
• Buttermilk: This acts as a tenderizer, and keeps the crumb of this cornbread light.
• Cornmeal: Yellow cornmeal is your best option for cornbread recipes. If you have choices at the store, choose finely ground cornmeal over coarse or medium-ground varieties.
• Eggs: For a smooth bread batter, allow your eggs to come to room temperature before adding them.

How To Make Sweet Potato Cornbread

Start by preheating the oven to 400°F (200°C).

Recipe Tips

• Use an immersion blender to ensure that there are no lumps or fibers in your sweet potato cornbread. If you don’t have one, you’ll want to be sure that your sweet potatoes are mashed very well. You could do this in a food processor or by hand.
• Room Temperature Ingredients will mix together more easily and give you a smoother, more well-mixed batter.
• Adjust the Sweetness. If you’d prefer to have a less sweet/more savory cornbread, you can reduce the amount of honey in the recipe, or leave it out all together.
• Mix Ins: try adding fresh sweet corn kernels, chopped herbs, or jalapeno slices.
• Make Muffins! Instead of making a pan of cornbread, make individual cornbread muffins. You should be able to make about 12 of them. Check for doneness after about 20 minutes. You can also use mashed sweet potatoes to make Sweet Potato Brownies.
• Try it in Cast Iron. Butter a cast iron skillet and use it to bake your sweet and savory cornbread. You’ll end up with extra crispy edges, yum!

How to Cook Sweet Potatoes

Choose your own adventure!

• Oven: Clean the potatoes and use a fork to pierce holes all over them. Roast in a preheated 425°F/220°C oven for 30-45 minutes, or until fork tender. Once they’ve cooled down, slice the sweet potatoes in half and scoop out the flesh.
• Microwave: Prep the potatoes by washing them and pricking them all over with a fork. Microwave for 5 minutes, then flip them over and microwave for 5 more minutes, or until they’re soft and tender.
• Stovetop: Peel and quarter the sweet potatoes and add them to boiling water. Boil until tender, drain, then return to the warm pot so that some of the extra moisture cooks away.

Storing Tips

Keep leftovers in an airtight storage container or wrap well with plastic wrap. Store at room temperature for 2-3 days, or freeze for up to 3 months.

Sweet potato cornbread keeps well, so you can easily make it a day or two ahead of time, which is so handy for busy holiday meals.

What To Serve With Sweet Potato Cornbread

Wondering what will pair well with sweet potato cornbread? Try it with your favorite soups, stews, and chilis. I suggest trying my Slow Cooker Turkey Chili, Vegetarian Butternut Squash Chili, or Acorn Squash Soup.

It’s also a delicious side with homestyle meals like Meatloaf, Buttermilk Fried Chicken, or Chicken and Sausage Gumbo.

Don’t forget about Thanksgiving dinner! Sweet potato recipes of all types belong on your holiday table. Try my Smoked Turkey with Homemade Cranberry Sauce, Carrot Souffle, Buttery Herb Stuffing, and Brown Sugar Glazed Carrots.

Recipe FAQs

Can I make cornbread with canned sweet potatoes?

I much prefer the flavor and texture that comes from freshly cooked sweet potatoes, but in a pinch, mashed sweet potatoes from a can will work in this recipe. Try to avoid canned sweet potatoes that have added sugars or spices in them.

Can I make this dairy free?

Yes! Try these vegan substitutions: Replace the butter with vegan butter or coconut oil, and replace the buttermilk with non-dairy yogurt.

Can I make Sweet Potato Cornbread Muffins?

Of course you can. Use this sweet potato cornbread batter in your trusty muffin tin or mini loaf pans. The baking time will likely be a bit shorter, so keep an eye on your muffins while they bake.

You are going to love this Sweet Potato Cornbread! It’s the best I’ve made, and easy too. Save this recipe for the holidays, or make it today and enjoy.