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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Kristine
YUM I really like the sweetness of the pumpkin and the saltiness of the cornbread in this recipe. A great twist on traditional cornbread!
Beth Pierce
Thank you, Kristine! I agree!
Laurie
This cornbread is one of my favorite side dishes. It is so much better than regular cornbread. A must try! Thanks for the recipe, Beth!
Beth Pierce
My pleasure. Laurie!
Maury
What a great idea! I was making a curry with sweet potato this weekend and had some leftovers. I have never had sweet potato cornbread before but it sounds delicious. I am looking forward to trying out this recipe. I have a feeling it will be a hit with my family!
Beth Pierce
Thanks, Maury! Enjoy!
Stacie Ki
Looks like this is something I’ll be making for my next get-together with family and friends!
Beth Pierce
Thanks, Stacie! Enjoy!
Kim
This sweet potato cornbread was absolutely delicious! It’s such a unique twist on a classic side dish—perfect for fall gatherings! Everyone loved it!
Tiffaney Graham
THIS WAS PERFECTION!! The perfect amount if moisture & crispness & buttery taste. My kids were skeptical with the thought if it being sweet potato infused but they loved it!
Beth Pierce
Thanks, Tiffaney! Kids can be tough food critics. I am so glad that they liked it.
DeEtte Rievley
Can’t wait to try. I have a question though. Will white cornmeal work? I mill fresh cornmeal and do not have enough popcorn to mill. Thanks in advance and Thank you very much for this recipe!!!
Beth Pierce
Yes, you sure can. That is pretty cool that you mill fresh cornmeal.
Tisha
Such a nice change from the standard cornbread. I really loved it.
Tara
This sweet potato cornbread absolutely NEEDS to be on your Thanksgiving table. Amazing moist texture and buttery taste.
Beth Pierce
Thanks, Tara! So glad that you enjoyed it1
Tayler
I made this cornbread with chili over the weekend and it was amazing! Definitely going to be making again!
Beth Pierce
Thanks, Tayler! So glad that you liked it!
Heather
Love the idea of adding sweet potato and spices into my cornbread! Can’t wait to try this for the holidays.
Elizabeth
Looks like a fabulous side dish. YUM! Thanks for sharing!
Alejandra
Wow this looks so delicious for a Thanksgiving feast! Can’t wait to try it!
Erin
Was totally irresistible! We loved it!
Catalina
What a great idea to add sweet potatoes to this cornbread! Love the texture!
Sandra
This is definitely a must try! Perfect side dish! So good!