Sweet Potato Cornbread

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

Roasted Sweet Potatoes

Mashed Sweet Potatoes

Sweet Potato Casserole

Sweet Potato Pie

Sweet Potato Soup

Sweet Potato Hash

Sweet Potato Cornbread

Delicious and easy, moist Sweet Potato Cornbread baked with sour cream, butter, cinnamon, and nutmeg. This will quickly become your go-to recipe for cornbread. Bake up a batch as a side dish for your Thanksgiving feast, or use the sweet potato cornbread batter to make cornbread muffins.  

5 from 17 votes

Print Pin Rate

Course: other/bread

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8 servings

Calories: 415kcal

Author: Beth Pierce

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

Calories: 415kcal | Carbohydrates: 55g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 394mg | Potassium: 297mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4579IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg

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