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Looking for a lightly sweet, ultra moist cornbread? This sweet potato cornbread adds mashed sweet potato for a tender cornbread that goes well with chilis, soups, and turkey, or can be eaten as a snack.
I find that cornbread is one of the most versatile side dishes you can make.
This sweet potato cornbread is no exception. Made with a seasonal twist, it adds a light sweet flavor to the cornbread without overpowering it.
It’s ultra tender too — no dry and crumbly cornbread here! Just like in my mashed potato donuts, the sweet potatoes keep every bite moist and delicious.
If you’re looking for a different take on cornbread this season, give this recipe a try!
Why you’ll love this recipe
- It’s easy. Cornbread is fuss-free, and this recipe is no exception.
- It uses up leftover mashed sweet potato, if you have it on hand. I’ve included instructions for prepping the mashed sweet potato, but if you already have extras from another recipe, you can use that!
- You can keep it basic, or add your favorite warming spices for autumnal flavor.
- It goes with just about everything! We’ve eaten this sweet potato cornbread with pork chops, topped with chili, and even for breakfast.
Ingredients for sweet potato cornbread
The full ingredient list with quantities is located in the recipe card.
Sweet potatoes – If you don’t already have mashed sweet potatoes on hand, you’ll need to make some. This calls for about 1 pound of sweet potato.
Butter – I usually recommend using unsalted butter, because we’re adding salt in the recipe as well. If you only have salted butter on hand that’s totally fine; just reduce the amount of added salt.
The butter should be melted and then cooled to room temperature.
Granulated sugar – I add a small amount of sugar to this cornbread. You can omit it if you like. I do not recommend increasing the amount.
Eggs – Standard large eggs.
Milk – You can use whole milk, 2%, or buttermilk.
Baking powder and baking soda – For rising.
Cornmeal – Yellow or white cornmeal will work. Make sure it is cornmeal, not polenta or grits, both of which are more coarsely ground.
Flour – Use all-purpose flour.
Salt and pepper – For seasoning.
How to make this recipe
First, we’ll need to make some mashed sweet potatoes.
If you have leftover mashed sweet potatoes, that will work just fine, even if they are flavored with butter and salt or fall spices. Just keep in mind that that flavor will transfer to the cornbread.
To make the mash, peel the sweet potatoes and cut into chunks. Add to a pot and cover with water.
Bring to a boil, and cook for about 10 minutes, until easily pierced with a fork. Drain and mash until smooth.
Measure 1 ½ cups of mashed sweet potato and set aside. If you have extra, save it in the refrigerator for another use.
Preheat the oven to 375°F. Lightly coat a 9×9-inch square pan with nonstick spray or butter a cast iron skillet.
Grab a large mixing bowl and mix together the melted butter and sugar. Beat in the eggs one at a time, then stir in the sweet potatoes and milk until the mixture is smooth.
In another bowl, stir together the cornmeal, flour, baking powder, baking soda, salt, and pepper. Add the dry ingredients to the wet ingredients.
Stir just until mixed and no dry streaks remain. Remember that this is a version of a quick bread, so don’t over mix the batter!
Pour the batter into your prepared pan. Bake for 25-30 minutes, until golden brown. The edges should be pulling away from the sides, and a toothpick inserted into the center will come out clean.
Let cool slightly before serving.
Add a little heat with a pinch of ground cayenne pepper or some of your favorite chili powder.
Boost the fall flavor with the addition of cinnamon, nutmeg, allspice, or cardamom.
Swap the granulated sugar for honey, maple syrup, or molasses for a different taste.
Can this sweet potato cornbread be frozen?
Yes, cornbread can easily be made in advance and frozen.
If you plan to freeze it, I recommend lining your baking pan with parchment paper, which will help you remove it from the pan.
Let the cornbread cool completely, then remove from the pan. Wrap tightly in two layers of foil, overlapping any seams on the first layer with the second piece.
Label the cornbread, then freeze for up to 3 months.
Thaw overnight in the refrigerator or at room temperature.
How long does sweet potato cornbread last?
You can store this cornbread at room temperature, covered, for up to 3 days.
For longer storage, keep in the refrigerator. It will last about 5 days in the fridge.
Can I use canned sweet potato in this recipe?
If you want to use canned sweet potatoes or canned yams, try to get the kind that is just sweet potato, not in syrup.
If you can only find the syrup kind, drain off as much of the syrup as you can before mashing the potatoes. Omit the added sugar in the recipe.
What to serve with sweet potato cornbread
Make a big pot of chili and serve the cornbread alongside, or place right in your bowl and spoon the chili over the top.
Toast slices in a skillet and drizzle with maple syrup for breakfast, eaten alongside some eggs or bacon.
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Sweet Potato Cornbread
- 1 pound sweet potatoes
- 6 tablespoons butter, melted and cooled
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Pinch ground black pepper
- Peel sweet potatoes and cut into chunks. Add to a pot and cover with water. Bring to a boil and cook for about 10 minutes, until easily pierced with a fork. Drain and mash until smooth. Set aside.
- Preheat oven to 375°F and lightly grease a 9×9-inch square pan or cast iron skillet.
- In a large bowl, mix together butter and sugar. Beat in eggs, one at a time, then mix in mashed sweet potato and milk until smooth.
- In another bowl, stir together cornmeal, flour, baking powder, baking soda, salt, and pepper. Pour into wet ingredients and stir just until incorporated and no dry streaks remain.
- Pour into prepared pan and bake for 25-30 minutes, until golden and edges are pulling away from the sides. Let cool slightly before serving.
- If using this recipe for muffins, reduce baking time to 15-18 minutes. A toothpick inserted into the center should come out clean.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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