I’m telling you, this recipe for sweet potato cornbread will become your new family favorite. Every one of my grandkids loved it, and, shhh, they didn’t notice the extra helping of veggies from the sweet potatoes. This recipe brings together classic Southern flavor with a tender texture and subtle cinnamon sweetness.
Whether I’m serving it alongside a big pot of chili or sharing it at a potluck, this always feels like a warm invitation to gather around the table. It’s humble, hearty, and always a hit. You might even become famous for your cornbread.
Recipe For Sweet Potato Cornbread
If you’ve never tried sweet potato in your cornbread, you’re in for a real treat. This version is soft, gently spiced, and just the right amount of sweet, making it a crowd-pleaser for any gathering. It’s easy to make, using simple ingredients you probably already have in your pantry, and it takes only 10 minutes of prep, no mixer required. You can also make it into muffins if you prefer individual servings.
What You’ll Need To Make This Recipe
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Fine cornmeal: I used white, but yellow gives your cornbread a richer color and works just as well. Look for stone-ground for the best flavor.
- All-purpose flour: Helps balance the texture so it’s not too crumbly.
- Light brown sugar: Adds just the right amount of sweetness and depth. You could swap in coconut or even maple sugar if needed.
- Baking powder and baking soda: Both help the cornbread rise. Make sure they’re fresh for best results.
- Ground cinnamon and nutmeg: These warm spices pair beautifully with the sweet potato.
- Eggs: Two large eggs help bind everything together. Room temperature is best.
- Whole buttermilk: Adds moisture and tang. You can substitute with 1 cup milk + 1 tablespoon of white vinegar if needed. Then let it out for 10 minutes to help everything blend.
- Sweet potato: I prefer freshly roasted sweet potatoes, but canned works in a pinch, just make sure it’s mashed smooth.
- Butter: Melted and folded in at the end for richness. Don’t use margarine.
- Toppings (optional): Butter pats, hot honey, or syrup like Alaga or sorghum add a delicious finishing touch.
If you don’t have buttermilk, you can make your own for this recipe:
Pour the 2 cups of milk into a measuring cup or bowl.
Add 2 tablespoons of white vinegar to the milk.
Stir lightly, then let it sit at room temperature for 5–10 minutes.
The milk will begin to curdle slightly and thicken. Once it looks a little lumpy, it’s ready to use as buttermilk in your recipe.
How To Make This Recipe for Sweet Potato Cornbread
Combine Wet and Dry Ingredients
In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended. In a large bowl, whisk eggs, buttermilk, and sweet potato until smooth. This is the creamy base that gives the bread its moisture.
Stir in Melted Butter & Bake
Add the dry mix into the wet bowl and gently fold until combined. Be careful not to overmix. The batter should be thick but smooth. Pour the melted butter into the batter and fold until it’s just incorporated.
Heat 1 tablespoon of butter in your skillet over medium-high heat. Then pour the batter in. This gives your cornbread that nice crispy crunch on the bottom. Bake for 35 to 40 minutes, or until a toothpick comes out clean from the center.
Cool and Serve
After baking, let the cornbread cool in the pan for 10 minutes, then slice and serve warm. Top with butter and honey for an extra cozy touch.
Yes, divide the batter into a 12-cup muffin tin and reduce baking time to about 20 to 22 minutes.
Variations, Substitutions, and Recipe Tips
Flavor Enhancements: Stir in a pinch of clove or allspice for deeper spice notes. Add a handful of chopped pecans or dried cranberries for a fall twist.
Add-in Options: Jalapeños for a savory kick. Shredded cheese, like sharp cheddar, for a savory spin. A swirl of honey or maple syrup in the batter for extra sweetness.
Simple Substitutions: Canned sweet potato puree works if you’re short on time. You can use either white cornmeal or yellow.
Tips for Recipe Success: Don’t skip letting it rest for 10 minutes after baking. It helps the structure set and not fall apart when sliced. Make your sweet potatoes the day before to simplify prep, or if you are in a hurry, cook your sweet potato in the microwave. If using a cast-iron skillet, preheat it in the oven while it warms up. You could also use a 9×9 pan instead.
Hospitality Challenge
When the evenings are still warm and the days start hinting at fall, this cornbread becomes your secret weapon for low-key, high-impact hospitality. This week, pick one evening to invite guests for dinner. Keep casual in mind. Bake some sweet potato cornbread, and let it be the whip up a batch of chili in your crock pot and serve it all with iced tea on the porch under the string lights.
For more great sides to serve with your meal, serve up something crispy like Southern Fried Green Tomatoes: Crispy 15-Minute Recipe, a creamy and refreshing side such as Classic Creamy Southern Coleslaw Recipe, or a comforting Southern favorite like Crock Pot Corn on the Cob: Southern Milk Bath.
More Comfort Baking Recipes
- Classic Southern Cornbread Recipe
- Delicious Sloppy Joe Casserole With Cheesy Cornbread Topping
- Baked Applesauce Fritters: Easy Bakery-Style Recipe
- Easy Sourdough Discard Biscuits: Flaky and Buttery
- Chicken Mini Pot Pies with Golden Crust
Whether it’s a weeknight dinner or a Sunday gathering, this cornbread with sweet potatoes is a perfect addition to your meal. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Southern Recipe For Sweet Potato Cornbread
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Ingredients
- 1 cup fine cornmeal, yellow or white
- 1 cup all-purpose flour
- 1/4 cup brown sugar, packed light
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 eggs, large
- 2 cups buttermilk, whole, see notes for substitution
- 1 cup sweet potato, cooked and mashed
- 6 tablespoons butter, 5 tablespoons melted for the batter and, 1 tablespoon will be heated in the bottom of your cast iron skillet..
For serving:
- Butter, pats, honey, or Alaga/sorghum syrup for drizzling
Instructions
Prep the Pan:
- Preheat your oven to 400 degrees Fahrenheit. Line a 9 x 9-inch square baking pan with parchment paper or generously grease it with baking spray. (You can also use a large 10–12-inch cast iron skillet or a 12-cup muffin pan with liners.)
Mix Dry Ingredients:
- In a medium bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.1 cup fine cornmeal, 1 cup all-purpose flour, 1/4 cup brown sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
Mix Wet Ingredients:
- In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato until smooth.2 eggs, 2 cups buttermilk, 1 cup sweet potato
Combine Wet and Dry:
- Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined (do not overmix).
Add Butter:
- Pour 5 tablespoons of melted butter into the batter and fold until fully incorporated.6 tablespoons butter
Bake:
- Heat your cast-iron skillet on medium-high for 4 minutes, then drop in 1 tablespoon of butter. Spread it around to coat the bottom and sides of the pan.
- Pour the batter into the hot skillet. Turn off the heat and place the pan in the preheated oven.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
- Let the cornbread cool in the pan for about 10 minutes before slicing.
- Serve warm, topped with butter, honey, or syrup if you like!Butter
Gina’s Notes and Tips
- Pour the 2 cups of milk into a measuring cup or bowl.
- Add 2 tablespoons of white vinegar to the milk.
- Stir lightly, then let it sit at room temperature for 5–10 minutes.
- The milk will begin to curdle slightly and thicken. Once it looks a little lumpy, it’s ready to use as buttermilk in your recipe.
- Flavor Enhancements: Stir in a pinch of clove or allspice for deeper spice notes. Add a handful of chopped pecans or dried cranberries for a fall twist.
- Add-in Options: Jalapeños for a savory kick. Shredded cheese, like sharp cheddar, for a savory spin. A swirl of honey or maple syrup in the batter for extra sweetness.
- Simple Substitutions: Canned sweet potato puree works if you’re short on time. You can use either white cornmeal or yellow.
- Tips for Recipe Success: Don’t skip letting it rest for 10 minutes after baking. It helps the structure set and not fall apart when sliced. Make your sweet potatoes the day before to simplify prep, or if you are in a hurry, cook your sweet potato in the microwave. If using a cast-iron skillet, preheat it in the oven while it warms up. You could also use a 9×9 pan instead.
- To store: Let the cornbread cool completely, then place in an airtight container. Store at room temperature for 2 days or refrigerate up to 5 days.
- To reheat: Warm slices in the microwave for 15 to 20 seconds or wrap in foil and heat in a 300-degree oven until warmed through.
- To freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature.
