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A golden slice of Sweet Potato Cornbread served on a plate, showing its moist, fluffy texture with a pat of melting butter on top.

Sweet Potato Cornbread

Ely Chef
Learn how to make Sweet Potato Cornbread that's moist, flavorful, and easy to prepare. Perfect for any meal, this recipe is a must-try!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Snack
Cuisine Southern
Servings 8 slices
Calories 210 kcal

Ingredients
  

Dry Ingredients

  • 1 cup cornmeal – Provides the signature crumbly texture and earthy flavor.
  • 1 cup all-purpose flour – Balances the cornmeal for a softer crumb. Substitute with gluten-free flour if needed.
  • 1 tablespoon baking powder – Helps the cornbread rise beautifully.
  • ½ teaspoon baking soda – Reacts with the acidity in the sweet potatoes for extra lift.
  • ½ teaspoon salt – Enhances the flavors of the cornbread.

Wet Ingredients

  • 1 cup mashed sweet potatoes – Roasted or boiled these add natural sweetness and moisture.
  • ½ cup unsalted butter melted – Ensures a rich and tender crumb. For a dairy-free option, use coconut oil or vegan butter.
  • ½ cup brown sugar – Deepens the sweetness; adjust to taste or use honey.
  • 2 large eggs – Acts as a binder giving the cornbread structure. Use flax eggs as a vegan alternative.
  • 1 cup buttermilk – Adds tanginess and helps keep the cornbread moist. Substitute with a mix of milk and lemon juice if needed.

Optional Add-Ins

  • ½ teaspoon cinnamon or nutmeg – For a warm spiced flavor.
  • 1 cup grated cheese – Cheddar or Parmesan works wonderfully for a savory twist.
  • ¼ cup diced jalapeños – Perfect if you love a little heat!

Instructions
 

Step 1: Prepare Your Sweet Potatoes

  • Preheat your oven to 400°F (200°C).
  • Wash and peel the sweet potatoes, then dice them into chunks.
  • Roast the sweet potato pieces on a lined baking sheet for about 25–30 minutes or until fork-tender. Alternatively, boil them in water for 15–20 minutes.
  • Once cooked, mash the sweet potatoes until smooth and set them aside to cool.

Step 2: Preheat the Oven and Prepare Your Pan

  • Lower the oven temperature to 375°F (190°C).
  • Grease a 9x9-inch baking pan or cast-iron skillet with butter or non-stick spray to ensure easy removal.

Step 3: Mix the Dry Ingredients

  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and any optional spices like cinnamon or nutmeg.
  • Make sure the dry ingredients are evenly combined to avoid clumps in the batter.

Step 4: Combine the Wet Ingredients

  • In a separate bowl, whisk the mashed sweet potatoes, melted butter, brown sugar, eggs, and buttermilk until smooth.
  • Ensure all ingredients are at room temperature to prevent the butter from solidifying.

Step 5: Create the Batter

  • Gradually pour the wet ingredients into the dry ingredients, folding them together with a spatula.
  • Mix until just combined—avoid overmixing, as this can make the cornbread dense.
  • If using add-ins like cheese or jalapeños, gently fold them in now.

Step 6: Bake the Cornbread

  • Pour the batter into your prepared pan or skillet, spreading it evenly.
  • Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  • For an extra golden crust, you can lightly brush the top with melted butter during the last 5 minutes of baking.

Step 7: Cool and Serve

  • Allow the cornbread to cool in the pan for 10 minutes before slicing.
  • Serve warm with a pat of butter, a drizzle of honey, or alongside your favorite main dishes.