This delicious and moist Sweet Potato Cornbread takes cornbread to a whole 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.
How to make Sweet Potato Cornbread
First, rinse and scrub a sweet potato. Then using the tines of a fork, poke a few holes in it. Place it on a baking sheet and bake 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, 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 mashed sweet potato. Now 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.
Helpful recipe tips
- The baked sweet potato can be prepared up to 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.
- Grease the cast iron skillet or baking dish with vegetable shortening or butter.
- Melt and cool the butter slightly so it does not cook the eggs. Hot butter plus eggs equals semi-cooked eggs.
- Lightly beat the eggs before adding them to the mixture.
- Serve warm with sweet cream butter and honey or pure maple syrup.
- Allow the cornbread to cool for about 20 minutes before slicing it.
- Store leftover cornbread in an airtight on the counter for up to 4 days.
What dishes go with Sweet Potato Cornbread
- Bacon and eggs
- Crock pot chili
- Brunswick stew
- Coffee or tea
- Chicken noodle soup
- Cowboy stew
- Omelets
- Corn chowder
More recipes to try!
Sweet Potato Cornbread
Ingredients
- 1 large sweet potato
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoon 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.
- 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 a greased 10-inch cast iron 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 up to 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.
- Grease the cast iron skillet or baking dish with vegetable shortening or butter.
- Melt and cool the butter slightly so it does not cook the eggs. Hot butter plus eggs equals semi-cooked eggs.
- Lightly beat the eggs before adding them to the mixture.
- Serve warm with sweet cream butter and honey or pure maple syrup.
- Allow the cornbread to cool for about 20 minutes before slicing it.
- Store leftover cornbread in an airtight on the counter for up to 4 days.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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!