Hearty, moist and tender Sweet potato cornbread will fill your kitchen with the magical aromas of freshly baked crumbly cornbread and warm spices. Filled with sweet potato flavor, this easy recipe is the perfect side dish or breakfast treat.
The Best Sweet Potato Cornbread Recipe
Please beware! After making this homemade sweet potato cornbread recipe you’ll have the urge to eat the entire pan! Yes, it’s that good.
Made in one skillet with very simple ingredients, this fluffy and delicious cornbread recipe starts with fresh sweet potatoes which are oven roasted until perfectly fork tender and caramelized.
This recipe includes brown sugar and aromatic spices like ground cinnamon, pumpkin pie spice or nutmeg which compliment the heartiness of the sweet potato’s flavor. Adding sour cream into the sweet potato corn butter gives this bread its rich taste and moist crumb.
Why You’ll Love This Cornbread Recipe?
- Make Ahead: This is a wonderful make ahead recipe.You can roast the sweet potatoes and have the sweet potato puree ready ahead of time or you can fully bake the bread and store it in the refrigerator or freeze it for a later time.
- Versatile: Serve sweet potato cornbread instead of dinner rolls or as an easy side dish for everyday meals or special holidays like Thanksgiving dinner or Christmas morning.
- Soft, Moist and Fluffy: This is an ultra moist cornbread, seven more than traditional cornbread. It has a very tender crumb and an overall fluffiness that will have you asking for more.
Easy Sweet Potato Cornbread Ingredients
For the complete list of ingredients and quantities, check the printable recipe card below.
- Sweet Potatoes: I prefer sweet potatoes with orange-flesh like garnet sweet potatoes or yams. Pick whole sweet potatoes that are firm without any soft spots or wrinkly. You could use canned sweet potatoes, well drained if fresh sweet potatoes are not available.
- Cornmeal: This is the base for this recipe. I use yellow cornmeal that is not too coarse.
- Flour: I use all purpose flour.
- Eggs: Egg bind the cornbread ingredients together. i use large eggs.
- Sour Cream: This ingredient adds moisture and richness to the bread. I use regular sour cream.
- Spices: I like the combination of cinnamon and nutmeg or cinnamon and pumpkin pie spice. Use what you have at home.
- Baking Powder: Used as a leavening agent.
How to Make Sweet Potato Cornbread
This is just a quick walk through the recipe so you know in advanced the steps you need to take. For detailed instructions and cooking times, check the printable recipe card below.
- Coat the inside of a 10-inch cast iron skillet with oil or cooking spray. Place the skillet in a hot oven.
- Combine flour, cornmeal, sugar, baking powder, salt, ground cinnamon and pumpkin pie spice (or nutmeg) in a large bowl.
- In a large mixing bowl, whisk together the sweet potato mash, eggs, sour cream, milk and 2 tablespoons of oil until smooth.
- Stir the wet ingredients into the dry ingredients and mix until just combined.
- Carefully, remove the hot cast-iron skillet from the heated oven. Pour batter into the hot skillet and smooth out the top with a spatula.
- Bake cornbread until the center is completely set and the top is golden brown.
- Remove from the oven and allow to cool for about 5 minutes. Serve with butter, honey or pure maple syrup.
What Does Sweet Potato Cornbread Taste Like?
This cornbread is slightly sweeter than traditional cornbread or cornbread mix but not sweet like sweet potato pie. The warm spices add flavor and a wonderful aroma that makes me think of autumn. It has a tender crumb and is ultra moist.
What to Serve with Sweet Potato Cornbread?
Sweet potato cornbread pairs perfectly with savory dishes and recipes made with warm spices like this Healthy Turkey Chili Recipe, as well as BBQ dishes like BBQ Chicken Legs or this Instant Pot Beef Brisket
For breakfast, I love serving it with honey butter and a cup of freshly brew coffee.
Why Should I Bake Corn Bread In A Cast Iron Skillet?
Pouring sweet potato cornbread batter into a sizzling hot cast iron skillet helps the bread develop a crispy crust and perfectly golden brown edges.
What Can I Use If I Don’t Have A Cast Iron Skillet?
If you don’t have a cast iron skillet, you can use an oven-safe heavy bottom skillet or a baking pan.
Making Ahead, Storing and Freezing
Making Ahead
- Roast , cool and mash the sweet potatoes 1-2 days ahead.
- Bake the bread the night before or up to 2 days ahead.
Storage
To store, cool the cornbread bread completely and store it in an airtight container for a day at room temperature or in the refrigerator for 3-4 days.
Freezing
Wrap the bread with a double layer of plastic wrap and a layer of aluminum foil then, store the wrapped cornbread in a freezer-safe container or resealable bag for 2 months. Thaw out in the refrigerator overnight.
Sweet Potato Cornbread Recipe Tips
- Sweet Potato Mash: You will need 1 1/2 (one and one half) cups of mashed sweet potatoes to make this recipe.
- Skillet Cornbread: Pouring the cornbread batter into a hot cast iron skillet helps develop a nice caramelized crust and those beautiful golden brown crispy edges.
- Room Temp: Use room temperature eggs and sour cream as they mix with the rest of the ingredients more evenly.
- Roast or Boil: We prefer the caramelized taste of roasted sweet potatoes but you can cook them any way you want until they become tender.
If You Love Sweet Potatoes, Take a Look At These Recipes:
- Maple Oven Roasted Sweet Potatoes
- Candied Sweet Potatoes
- Sweet Potato Casserole
- Maple Glazed Sweet Potato Cake Doughnuts
Take A Look At These Bread Recipes:
Recipe adapted from Budget Bytes
Sweet Potato Cornbread
Ingredients
- 1½ cups mashed sweet potatoes (about 1 pound)
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tablespoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg or pumpkin pie spice
- 2 large eggs
- ½ cup sour cream
- ¾ cup milk
- 2 tablespoons mild cooking oil such as vegetable oil
- Oil, cooking spray or butter to grease the skillet
For serving (optional):
Instructions
- Coat the inside of a 10-inch cast iron skillet with oil or cooking spray. Place the skillet in the oven and begin to preheat the oven to 425 degrees Fahrenheit.
- Stir together the cornmeal, flour, sugar, baking powder, salt, ground cinnamon and pumpkin pie spice (or nutmeg) in a large bowl.
- In a separate large bowl, whisk together the mashed sweet potatoes, eggs, sour cream, milk and 2 tablespoons of oil until smooth.
- Stir the wet ingredients into the dry ingredients and mix until just combined.
- Carefully, remove the hot skillet from the heated oven. Pour the batter into the hot skillet and smooth out the top with a spatula.
- Return the skillet to the oven and bake for about 20 to 25 minutes or until the center is completely set and the top is golden brown.
- Remove the cornbread from the oven and let it cool for about 5 minutes. Serve with butter and honey (optional).
To Roast the Sweet Potatoes
- Preheat the oven to 400 degrees Fahrenheit. Rinse and scrub the sweet potato(es).Place them on a baking sheet pan lined with foil or parchment paper for easy clean up.
- With the tines of a fork poke a few holes on the sweet potato(es). Bake for about 35 – 45 minutes or until they become tender and can be easily pierced with a fork.
- Remove from the oven and allow them to cool for about 15-20 minutes or until they aren’t too hot to handle.Remove all the pulp from the sweet potato and discard the skin. Mash the pulp until smooth and reserve.
Equipment
Recipe Notes
- Sweet Potato Mash: You will need 1 1/2 (one and one half) cups of mashed sweet potatoes to make this recipe.
- Skillet Cornbread: Pouring the cornbread batter into a hot cast iron skillet helps develop a nice caramelized crust and those beautiful golden brown crispy edges.
- Room Temp: Use room temperature eggs and sour cream as they mix with the rest of the ingredients more evenly.
- Roast or Boil: We prefer the caramelized taste of roasted sweet potatoes but you can cook them any way you want until they become tender.
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