Name: Sweet Potato Cornbread Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 1 lb. sweet potato; 1/2 cup sour cream; 3/4 cup milk; 2 large eggs; 2 Tbsp cooking oil; 1.5 cups yellow cornmeal; 1 cup all-purpose flour; 1/2 cup sugar; 1 Tbsp baking powder; 1 tsp salt; 1/2 tsp cinnamon; 1/2 tsp ground nutmeg; 1/2 Tbsp cooking oil for the skillet

Jump to Recipe· 4.5 from 14 reviews

If you’re looking for a cozy, comforting bread that brings a little twist to a classic, this Sweet Potato Cornbread Recipe is exactly what you need. It’s that perfect balance between sweet and savory, with a moist, tender crumb that’s downright addictive. I’ve made it time and again, whether for holiday dinners or casual family meals, and every time it disappears fast. Trust me, once you try this, you’re going to want to keep this recipe on repeat!

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Why This Recipe Works

Sweet Potato Magic: Mashed sweet potatoes add natural sweetness and moisture, making this cornbread exceptionally tender.
Perfect Texture: The combo of cornmeal and flour gives you that lovely crumb with a touch of grit and softness.
Warm Spices: Cinnamon and nutmeg infuse it lightly with cozy flavors that lift it beyond ordinary cornbread.
Cast Iron Finish: Baking in a preheated skillet gives you that beautifully crisp edge and golden top 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

Ingredients & Why They Work

Each ingredient in this Sweet Potato Cornbread Recipe plays an essential role, thoughtfully building on flavor and texture. I always recommend using fresh sweet potatoes for the richest taste and a good quality cornmeal for that authentic cornbread feel.

Sweet potato: Naturally sweet and creamy, it keeps the bread moist and adds subtle earthiness.
Yellow cornmeal: Provides that signature corn flavor and a slight grainy texture.
All-purpose flour: Balances the cornmeal for a tender crumb without being too dense.
Sugar: A hint of sweetness that complements the potato and spices without overpowering.
Baking powder: Ensures a good rise, making the bread light and fluffy.
Salt: Enhances all the flavors and balances the sweetness.
Cinnamon: Adds warm spice and depth.
Ground nutmeg: For those subtle autumnal notes that pair amazingly with sweet potatoes.
Eggs: Bind everything together and provide structure.
Sour cream: Adds richness and moisture, boosting tenderness.
Milk: Helps create the perfect batter consistency.
Cooking oil: Makes sure the bread doesn’t stick and adds a slight crispness when baked in the skillet.

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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.

Tweak to Your Taste

This Sweet Potato Cornbread Recipe is pretty versatile, so I love to play around with it depending on the season or what I have on hand. Don’t hesitate to tweak the spices or add in mix-ins to make it your own.

Variation: If you like a little richness, I sometimes stir in a handful of shredded sharp cheddar—it’s fantastic melted on top!
Dairy-Free Option: Swap sour cream and milk for coconut yogurt and almond milk for a dairy-free version that’s still moist and tasty.
Spice it Up: Add a pinch of cayenne or chipotle powder if you want a savory kick alongside the sweetness.
Sweet Boost: Drizzle honey or maple syrup over warm slices for an extra touch of sweetness.

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

Step 1: Prep the Sweet Potatoes

First, you’ll want to peel your sweet potatoes and cut them into one-inch chunks. Toss them into a pot of boiling water and cook until they’re so tender a fork slides right through—about 10 minutes. Drain them well and set aside to cool slightly before mashing. This step is crucial for that silky smooth texture in the cornbread.

Step 2: Heat the Skillet and Preheat the Oven

While the potatoes are cooking, coat your 10-inch cast iron skillet with oil. Then pop it into the oven and preheat the oven to 425ºF. Heating the skillet ahead of time ensures a beautifully crisp bottom crust as the bread bakes.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg. This step helps your spices and leavening get evenly distributed, so no pockets of flavor or odd rising spots in the bread.

Step 4: Mash and Combine the Wet Ingredients

Mash the drained sweet potatoes until fairly smooth. Scoop out 1.5 cups of your mash and transfer it to another bowl. Whisk in the sour cream, milk, and oil. When that’s cohesive and creamy, add in the eggs and give it a good whisk to combine everything.

Step 5: Bring It All Together

Pour the wet mixture into the dry ingredients and gently fold together just until there’s no dry flour left. Don’t overmix — a few lumps here and there are just fine and actually help keep the bread light.

Step 6: Bake in the Hot Skillet

Carefully remove the hot skillet from the oven and pour the batter in, smoothing the top. Bake for about 22-25 minutes. You’re looking for the center to puff up, the top to turn golden brown, and slight cracking at the edges. That’s when you know it’s perfect. Let it cool a few minutes before slicing and serving!

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Pro Tips for Making Sweet Potato Cornbread Recipe

Don’t Skip Preheating the Skillet: A hot skillet creates that irresistible crispy crust. It’s worth the extra step.
Mash Smooth but Don’t Overdo It: Aim for a creamy mash with a few small lumps; this keeps the texture interesting.
Watch Your Bake Time Closely: Ovens vary, so start checking around 20 minutes to avoid drying out the bread.
Use Fresh Spices: Fresh cinnamon and nutmeg make a noticeable difference in aroma and flavor.

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 like to keep it simple with buttery goodness—just a pat of salted butter melting on a warm slice. Sometimes I sprinkle a little chopped fresh rosemary or a drizzle of honey on top when I want an extra layer of flavor.

Side Dishes

Sweet Potato Cornbread pairs beautifully with chili, stews, or a big green salad. It’s also fantastic alongside roasted veggies or glazed ham when you want to serve it at a holiday spread.

Creative Ways to Present

For gatherings, I’ve served this cornbread in a cast iron skillet right to the table, making it the star of the show. You can also slice into squares and stack them on a wooden board, garnished with fresh herbs and a little side of flavored butter or jam for a brunch bar.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover cornbread wrapped tightly in plastic wrap or an airtight container in the fridge. It stays fresh for about 3-4 days and reheats beautifully.

Freezing

I’ve frozen leftover slices before, wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. When you’re ready, thaw overnight in the fridge for best texture and taste.

Reheating

I prefer reheating in a toaster oven or a 350ºF oven for about 10 minutes to bring back crisp edges and warmth without drying it out. Microwaving works in a pinch but can make it a bit soggy.

FAQs

Can I use canned sweet potatoes for this cornbread?

While fresh sweet potatoes yield the best texture and flavor, you can use canned sweet potatoes in a pinch. Just be sure to drain and mash them well, and remember that canned varieties tend to be wetter, so you might need to adjust the flour or cornmeal slightly to get the right batter consistency.
Is this recipe gluten-free?

As written, this Sweet Potato Cornbread Recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute the flour for a gluten-free all-purpose baking blend, and ensure your baking powder is gluten-free as well.
How do I know the cornbread is done baking?

You’ll see the top puff up and turn golden brown with slight cracks near the edges. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. Keep a close eye near the end of baking to avoid overcooking.
Can I make this cornbread vegan?

You can! Replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water, set to gel) and swap milk and sour cream for plant-based versions. Using oil instead of butter helps keep it moist, making for a delicious vegan cornbread variation.

Final Thoughts

This Sweet Potato Cornbread Recipe has become a favorite in my kitchen for good reason—it’s incredibly comforting with just the right touch of sweetness and spice, plus that unbeatable crispy edge from the skillet baking. I’ve shared it many times and it always brings smiles. I’m confident you’ll love it as much as I do. So, roll up your sleeves, gather your ingredients, and enjoy the simple joy of homemade cornbread with a sweet potato twist. You’ve got this!