Ok, pause everything you’re doing because this sweet potato cornbread is the upgrade you didn’t know you needed in your life. I had a spare sweet potato my daughter didn’t want to eat, and I was making cornbread so I thought, “Heck, why not just add this in?” and wow, what an amazing accident. This cornbread has crispy edges, a buttery-soft center, and warmth from cinnamon and nutmeg. And that golden crust? That’s the magic of pouring the batter into a sizzling-hot skillet. Now, this is the only cornbread I make because, there’s no going back!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
No sweet potatoes in your cornbread? You’re missing out!
For the longest time, I thought cornbread fell into one of two camps: dry and crumbly or overly sweet and cake-like. Neither really hit the mark for me. I have my tried-and-true cornbread recipe that is delicious, and I even went to the extent of baking a skillet cornbread with polenta in it.
But one day, I was hosting a casual Sunday dinner—one of those “come hungry, leave stuffed” kind of nights. I had been testing cornbread recipes for a while, but I felt up to some experimentation so I mashed up a roasted sweet potato my daughter threw at me earlier, folded it into the batter, and hoped for the best. When I pulled the skillet from the oven, golden and crackly on top, I slathered it with butter and set it on the table. One bite in, and my friends stopped mid-chew. “What did you put in this?!”
Now, this is the only cornbread I make—crispy-edged, tender-crumbed, and just a little warm-spiced. Serve it with chili, barbecue, or straight up with honey butter (highly recommend).
📋 Ingredients and notes
To make this sweet potato cornbread, you’ll need sweet potatoes, yellow cornmeal, all-purpose flour, baking powder, buttermilk, eggs, butter, granulated sugar, light brown sugar, salt, baking soda, cinnamon, and nutmeg. Let’s turn these ingredients into golden, sweet, and oh-so-delicious cornbread perfection!
Shruthi’s Top Tip
Preheating the cast iron skillet before adding the batter creates the ultimate crispy crust. Don’t skip this step!
- Stir just until the dry ingredients are incorporated. A few lumps are okay—over-mixing leads to dense cornbread.
- Want even more flavor? Let the butter cook for an extra minute until golden and nutty before adding it to the batter.
- A toothpick should come out with a few crumbs, not wet batter. Over-baking dries it out! Then, wait at least 10 minutes before slicing to let the cornbread set and hold its shape.
The best ways to cook sweet potatoes for cornbread
You guys know I like to keep things quick and efficient.
Microwaving → Rinse, scrub, and pat dry. Poke holes with a fork, place on a microwave-safe plate, and microwave for 5 minutes. Flip, then microwave for another 5 minutes or until fork-tender. Let cool, then scoop out the flesh. Done in 10 minutes—boom.
Boiling → Bring a pot of water to a boil. Peel and quarter sweet potatoes, then boil until fork-tender. Drain completely, return to the hot pot, and mash—residual heat takes care of excess moisture. No sogginess, no problem.
Roasting → Preheat oven to 425°F. Rinse, scrub, and poke holes. Rub with oil and bake on a foil-lined sheet for 35-45 minutes until fork-tender. Slice open and scoop. Deep, caramelized flavor!
If short on time, canned sweet potato purée works, but fresh gives the best texture and taste. You can also pulse it in a food process or blender to get a much more smooth mixture for the cornbread.
📖 How to make sweet potato cornbread
Once you have the mashed sweet potatoes ready, let’s get to business.
Step 1:
Melt 5 tablespoons of the butter and set aside to cool.
Step 2:
Preheat the oven to 400°F and place a dry 10-inch cast iron skillet inside while the oven heats.
Step 3:
In a medium bowl, whisk together the cornmeal, flour, granulated sugar, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
Step 4:
In a large bowl, whisk together buttermilk, eggs, and mashed sweet potatoes. Stir in the melted butter last, mixing until smooth.
Step 5:
Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring until just combined. A few lumps are fine—do not overmix.
Step 6:
Carefully remove the hot cast iron skillet from the oven and immediately add 3 tablespoons of butter, swirling to coat. Pour the batter into the pan and smooth the top.
Step 7:
Return to the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean (a few crumbs are okay, but no wet batter).
Step 9:
Let the cornbread cool in the skillet for at least 10 minutes before slicing. Serve warm with butter, honey, or maple syrup.
Variations & Substitutions
Want to make muffins instead? Preheat oven to 375°F and grease or line a 12-cup muffin tin. Divide the batter evenly and bake for 18-22 minutes, or until a toothpick comes out clean. Let cool for 5 minutes before removing from the tin.
- Make it vegan: Swap butter with melted coconut oil or vegan butter. Make sure to use dairy-free milk like soy milk or almond milk to make your buttermilk. Substitute the eggs with flax eggs.
- Yellow cornmeal. Make sure to use fine or medium grind. You can also use white cornmeal, but the flavor may be slightly different.
- Sugar. The combination of granulated sugar and brown light sugar adds just the right amount of sweetness and depth. If you don’t have brown sugar, you can use all granulated sugar.
- Buttermilk. If you don’t have buttermilk, make your own by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice and letting it sit for 5 minutes.
- Add a pinch of cayenne or chili powder for a subtle kick.
- For extra tenderness, add a tablespoon of sour cream or Greek yogurt to the batter.
🍴 How to serve cornbread
My absolute favorite way to enjoy sweet potato cornbread? Warm, with a pat of butter and a drizzle of honey for a delicious bite. It also makes the ultimate sidekick for chili, barbecue, or a plate of collard greens. Whether it’s a summer cookout or a cozy gathering, this cornbread is always a crowd-pleaser!
🍴Storage and reheating suggestions
Wrap leftovers in aluminum foil or plastic wrap or transfer them to an airtight container. You can keep them at room temperature for up to 2 days or refrigerate to store for longer, up to 5 days.
To reheat, wrap slices in foil and warm them in the oven at 300°F for 10 minutes. Or toast them in a skillet with butter for crispy edges!
🍴 More sweet potato recipes
If you like this recipe, check out my other sweet potato recipes:
Spicy Soba Noodles
Silken Tofu Chocolate Mousse
Marry Me Chickpeas
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Sweet Potato Cornbread
Ingredients
- 1 lb sweet potatoes, ~1 medium-large sweet potato
- ½ cup butter, divided
- 1½ cups yellow cornmeal
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 3 tablespoons light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup buttermilk
- 2 eggs
Instructions
- Peel and cut the sweet potato into 1-inch cubes. Place in a pot with water and bring to a boil. Cook until fork-tender, about 10 minutes. Drain, then mash until smooth (you should have about 1 cup). Set aside to cool. Alternatively, microwave or roast the sweet potato, check notes.
- Melt 5 tablespoons of the butter and set aside to cool.
- Preheat the oven to 400°F and place a dry 10-inch cast iron skillet inside while the oven heats.
- In a medium bowl, whisk together the cornmeal, flour, granulated sugar, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together buttermilk, eggs, and mashed sweet potatoes. Stir in the melted butter last, mixing until smooth.
- Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring until just combined. A few lumps are fine—do not overmix.
- Carefully remove the hot cast iron skillet from the oven and immediately add 3 tablespoons of butter, swirling to coat. Pour the batter into the pan and smooth the top.
- Return to the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean (a few crumbs are okay, but no wet batter).
- Let the cornbread cool in the skillet for at least 10 minutes before slicing. Serve warm with butter, honey, or maple syrup.
Notes
- Alternative cooking methods:
- Microwave: Pierce the sweet potato and microwave on high for 5-7 minutes, flipping halfway, until soft.
- Roasting: Bake at 400°F for 45-50 minutes until fork-tender, then scoop out the flesh.
- If using a 9×9 baking pan, instead of a cast iron skillet, do not preheat it in the oven. Butter the pan, then add the batter. Bake for a few extra minutes as needed.
- The toothpick may have some crumbs clinging to it, but there should be no raw batter.
- For extra flavor, brush the warm cornbread with melted butter or honey butter right after baking.
- If you don’t want to use a cast iron skillet, use a greased 9×9 pan, but skip preheating it in the oven. Add a few extra minutes to the baking time as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
