This delicious and moist Sweet Potato Cornbread takes cornbread to a new level with the fabulous flavor of baked sweet potatoes and brown sugar with warm spices like cinnamon and nutmeg.
Say goodbye to dry, crumbly cornbread! Enjoy this tasty bread with a tender crumb for breakfast with butter and honey or as a side dish with your favorite soup.
Ingredient Notes and Substitutions
- Cornmeal: yellow or white cornmeal
- Leavening agents: baking powder and baking soda
- Spices: ground cinnamon and nutmeg adds flavor and warmth to this moist cornbread.
- Sugars: I use a mix of granulated and brown brown sugar for the best flavor
- Milk: whole or 2% is best
- Sour cream: use full-fat
- Butter: unsalted or salted, if using salted butter, omit the added salt
How to make Sweet Potato Cornbread
First, rinse and scrub a sweet potato. Using the tines of a fork, poke a few holes in it. Place it on a baking sheet in a 375-degree oven for 45-60 minutes or until fork tender. Let it cool for at least 20 minutes. Then, peel it and mash it.
While the potato is cooling, whisk the cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. In a large bowl, stir the granulated sugar, brown sugar, milk, sour cream, and butter, and stir in the eggs and mashed sweet potato.
Add the dry ingredients to the wet ingredients, mixing just until incorporated. Pour the batter into a greased 10-inch cast iron skillet or baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Preparation Tips
- The baked sweet potato can be prepared several days in advance and stored in an airtight container in the fridge.
- Baked sweet potatoes peel very easily with your fingers.
- If time is short, peel and cut the sweet potato into chunks. Add the chunks to a pot and cover with water. Boil for about 15 minutes or until tender. Drain well to get off any excess moisture.
- Melt and cool the butter slightly so it does not cook the eggs. Hot butter plus eggs equals semi-cooked eggs.
- Serve warm with sweet cream butter and honey or pure maple syrup.
Serving Suggestions
I love serving this cornbread for breakfast with bacon and eggs, an omelet, crock pot chili, Brunswick stew, and cowboy stew. It is also delicious with any soup, but two of my favorites are corn chowder and 15-bean soup.
Store and Reheat
Store the bread in an airtight container in a cool kitchen area for up to 2 days or in the fridge for up to 5 days. Reheat in the microwave at reduced power for 20-30 second increments until warm.
More Sweet Potatoes Recipes
Sweet Potato Cornbread
Ingredients
- 1 large sweet potato
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- ¾ cup milk
- ½ cup sour cream
- ½ cup melted butter cooled
- 3 large eggs room temperature lightly beaten
Instructions
- Preheat oven to 375 degrees. Grease a 10-inch cast iron skillet with shortening or butter.
- Rinse and scrub the sweet potato. Using the tines of a fork, poke a few holes in it. Place it on a baking sheet and bake for 45-60 minutes or until fork tender. Let it cool for at least 20 minutes. Peel the sweet potato with your fingers and puree it with an immersion blender or mash it well with a handheld potato masher.
- While the potato is cooling, in a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, stir together the granulated sugar, brown sugar, milk, sour cream, and butter. Stir in the eggs and pureed sweet potato. Add the dry ingredients to the wet ingredients mixing just until incorporated.
- Pour the contents into the prepared skillet and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cornbread for 20 minutes before slicing.
Notes
- The baked sweet potato can be prepared several days in advance and stored in an airtight container in the fridge.
- Baked sweet potatoes peel very easily with your fingers.
- If time is short, peel and cut the sweet potato into chunks. Add the chunks to a pot and cover with water. Boil for about 15 minutes or until tender. Drain well to get off any excess moisture.
- Melt and cool the butter slightly so it does not cook the eggs. Hot butter plus eggs equals semi-cooked eggs.
- Serve warm with sweet cream butter and honey or pure maple syrup.
Nutrition
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Tracy Thessing
About how much does a large sweet potato weigh?
Beth Pierce
About 12 ounces.
Sally Ann
Yummy!! I can already picture enjoying a slice with butter and honey for breakfast. Perfect for cozying up with some soup too! I can’t wait to try this recipe!
Beth Pierce
Thanks, Sally Ann! Enjoy!
Mel E
This sounds yummy!!! We don’t really make cornbread where I’m from. I noticed you said to eat it with savoury dishes. Can it be eaten on it’s own as a cake like item too or does it require something to accompany it?
Beth Pierce
You can eat it as a cake. It is delicious! You will love it!
Clara
Wow! This was delicious. Very timely since we had lots of sweet potatoes. Thank you for sharing.
Beth Pierce
My pleasure, Clara!
Emily
This looks absolutely divine! I love cornbread, but I’ve not yet tried it with sweet potato. Now’s my chance to give it a whirl.
Beth Pierce
Thanks, Emily! Enjoy! It is amazing!
Noel
This moist cornbread is perfect with my coffee. I love the cinnamon flavor! I think this is the best cornbread I have ever had!
Beth Pierce
Thanks, Noel! We love it too!
Matt
The combination of sweet potato and cornbread in this recipe is amazing! Definitely one to make again, especially during the cooler months. It’s a hit with everyone!
Beth Pierce
Thank you, Matt!
Olivia
Great cornbread recipe. We loved every bite! Thank you for the idea!
Beth Pierce
My pleasure, Olivia!