This post may contain affiliate links. Please read our disclosure policy.
This Sweet Potato Cornbread is a delicious twist on a classic that blends the natural sweetness of mashed sweet potatoes with the rich, buttery flavor of traditional cornbread. With just 10 minutes of prep time, it is perfect for your holiday dinners or a comforting weeknight meal.
This cozy sweet potato cornbread is the kind of side that steals the show. It’s tender, moist and perfectly fluffy with a natural sweetness that pairs beautifully with savory dishes. The best part? It takes just 10 minutes to mix up before the oven does its magic. Serve this delicious cornbread with chili, stews or soup for a comforting bite that will have everyone wanting seconds.
If you are already a fan of my Honey Butter Cornbread or my savory Jalapeño Cheddar Cornbread, this sweet potato version is a lovely middle ground between sweet and savory. And if you really love sweet potatoes, don’t miss my Sweet Potato Casserole!
Why You’ll Love Sweet Potato Cornbread
Homemade cornbread recipe is a family favorite and one of my most requested sides to make for holiday meals.
- Easy to make: Just a little prep time, like 10 minutes to whip it together then the oven takes care of the rest. This one is so much better than any boxed version.
- Amazing texture and flavor: This cornbread has the perfect amount of sweetness from the sweet potatoes without being overly too sweet while also keeping it soft and moist.
- Make ahead friendly: This recipe can be made in advance and tastes amazing the next day as the flavors settle. It reheats in the oven or microwave very well.
- Versatile: Cornbread pairs so well with everything from chili, stews, grilled meats and soups. I love serving it with my Roasted Cajun Turkey at Thanksgiving dinner and chili during football season.
Enjoy the cornbread during the holidays or as the perfect side dish for any weeknight meal. And don’t skip the honey butter!
Ingredient Notes
Note: This is only a partial list of the main ingredients the full list with quantities used can be found in the recipe card.
- Whole sweet potatoes: Mashed sweet potatoes bring a natural sweetness, moisture and that gorgeous orange color to the cornbread. I’m using about a pound of fresh sweet potatoes; you can use canned in a pinch.
- Milk: Whole milk works best, but you can use 2% or even buttermilk for a little extra tang.
- Eggs: Helps hold the cornbread together and gives it the structure it needs.
- Vegetable oil: Gives the bread moisture to stay soft and tender even after storing. You can substitute melted butter or coconut oil.
- Yellow cornmeal: I like to use Indianhead Yellow Cornmeal for best results. This brand helps give the cornbread the perfect texture and its beautiful color.
- All-purpose flour: Mixed with the cornmeal, ensures the bread is sturdy but still light and tender.
- Granulated sugar: Balances the corn’s flavor while enhancing the natural sweetness of the sweet potatoes. You can use cane sugar too.
- Baking powder: Check to make sure it is fresh and not expired so the bread will lift and rise well.
- Unsalted butter: Combined with the honey to add richness and the beautiful golden brown crust.
- Honey: Adds that perfect hint of sweetness to the top of the bread that pairs so well with the sweet potatoes.
How to Make Sweet Potato Cornbread
Making homemade cornbread has never been easier. Let me show you how simple it can be.
- Preheat oven and prep the sweet potatoes. Preheat the oven to 400°F. Boil the sweet potatoes until tender, check with a fork then mash until soft and smooth. Measure out 1 ½ cup of mashed sweet potatoes and let cool slightly.
- Make the honey butter. In a small saucepan, melt the butter and slowly whisk in the honey, then remove from the heat. This can also be done in a microwave to save on time.
- Blend the wet ingredients. In a large mixing bowl, use a hand mixer to blend the cooled mashed sweet potato, milk, oil, eggs, vanilla and optional food coloring until smooth and creamy. If you don’t have a hand mixer, mix with a sturdy wooden spoon.
- Combine the dry ingredients. In another large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
- Make the batter. Add the dry mixture to the wet ingredients, folding until just combined. You don’t want to overmix, or the bread will be dry.
- Bake. Pour the batter into a greased 9×13 pan or cast iron skillet. Bake for 25 to 30 minutes, or until a toothpick comes out clean. After 20 minutes in the oven, brush a layer of honey butter and continue to cook. Your cornbread is ready if you insert a toothpick and the center comes out clean.
- Serve. Let the cornbread cool slightly, then slice and serve warm with more honey butter.
Cast Iron Cooking
You can make this cornbread in a large cast-iron skillet, but you may have a little batter leftover depending on the size of your skillet.
Expert Tips
- Drain and mash the sweet potatoes. Remove any excess water from the boiling process by using a strainer then mash the potatoes until smooth. You do not want watery mashed potatoes for the batter.
- Use room temperature ingredients. The milk and eggs in this recipe need to be brought up to room temperature before mixing so the batter is smooth and blends together well. Cold ingredients make the batter hard to work.
- Do not overmix the batter. When combining the dry and wet ingredients, just mix until combined. Overmixing can make your cornbread dense and tough.
- Check for doneness with a toothpick. It’s ready when after inserting a toothpick the center comes out mostly clean with just a few crumbs. The tops also should be a nice golden brown and the edges should be crispy.
- Let rest before cutting. Give the bread 10-15 minutes to set before slicing. This will prevent the bread from being crumbly. You can apply the honey butter mixture at this time.
Recipe FAQs
Yes, but they must be plain sweet potatoes without any additional ingredients.
You can decrease the sugar by ¼ or ½ cup since the sweet potatoes are naturally sweet.
There could be several reasons from old baking powder to overmixing. Check to make sure your baking powder is fresh and only mix the ingredients until combined.
The cornbread should have a golden top and the edges crispy. You can also insert a toothpick to make sure the batter it no longer wet.
Serving Suggestions
Homemade sweet potato cornbread is truly a versatile recipe. When I say it goes with anything, I mean it. Serve it alongside these incredible main dishes.
It’s also the perfect addition to any holiday dinner including Thanksgiving and Christmas! Try it with my favorite holiday recipes.
Storage and Make Ahead
To store, wrap the leftover cornbread slices tightly in plastic wrap and store in an airtight container refrigerated for up to 5 days. To reheat, place in a microwave or 350 F oven until warmed through.
To freeze, wrap the individual cornbread slices tightly in plastic wrap and store in a freezer safe airtight container or bag for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen in a 350°F oven until warmed through.
Make Ahead: You can bake this delicious sweet potato cornbread a day ahead. Let the bread cool fully then wrap with plastic wrap, store in an airtight container in the fridge. Before serving, reheat in the microwave or a 350°F oven and add a touch of the honey butter to refresh the crust.
Sweet Potato Cornbread
Ingredients
- 3 medium sweet potatoes (about 1 pound)
- 2 cups milk
- 2/3 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Orange food coloring (optional; for extra color)
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
For the honey butter:
- 4 tablespoons unsalted butter
- 4 tablespoons honey
Instructions
- Preheat the oven to 400°F. Boil the sweet potatoes until very tender, then mash until smooth and soft. Measure out 1 ½ cups of mashed sweet potatoes and let cool slightly.
- In a small saucepan, melt the butter, and slowly whisk in the honey. Remove from heat. You can also use a microwave.
- In a large mixing bowl, use a hand mixer to blend the mashed sweet potato, milk, oil, eggs, vanilla, and optional food coloring until smooth and creamy.
- In another large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Add the dry mixture to the wet ingredients, folding until just combined. Don’t overmix.
- Pour the batter into a greased 9×13-inch pan or cast iron skillet. Bake for 25 to 30 minutes, or until a toothpick comes out clean. After 20 minutes in the oven, brush a layer of honey butter, and continue to cook. Your cornbread is ready if you insert a wooden toothpick in the center and it comes out clean.
- Let cool slightly, then slice and serve warm with more honey butter.
Notes
- Food coloring (optional): The food color is completely optional, but I like to add a little to give the cornbread a little more color. It helps distinguish it from regular cornbread. You can use a few squeezes or orange food coloring or red + yellow to make orange.
- Milk: I like to use whole milk for the best texture and flavor, but you can use low fat or fat free, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Moist, slightly sweet, and definitely a new favorite!