Sweet Potato Cornbread Recipe – Easy Homemade Soul Food Side

The first time I pulled a pan of sweet potato cornbread out of the oven, the kitchen was filled with this warm, buttery aroma that instantly made me feel at home. The sweet potato gives the bread this lovely golden hue and a soft, moist crumb you just can’t get with regular cornbread. Honestly, it’s the kind of recipe that makes you want to sneak a piece before it cools—even if it means risking a burnt tongue (been there, done that!).

My family has always believed cornbread belongs at every soul food table, but adding sweet potato? That’s a game-changer. I first tried it at a friend’s Sunday dinner when I was a teenager, and I’ve been tweaking the recipe ever since. Sweet potato cornbread is more than just a pretty side dish—it brings a subtle natural sweetness, extra moisture, and a touch of nostalgia to each bite. Whether you’re serving collard greens, fried chicken, or a hearty bowl of chili, this cornbread fits right in.

If you’re like me and crave recipes that are both comforting and a little bit special, this sweet potato cornbread should be at the top of your list. It’s perfect for family gatherings, holiday spreads, or even a cozy weeknight dinner. Plus, it’s a sneaky way to get picky eaters to enjoy some veggies (trust me, my kids have no idea there’s sweet potato in there). I’ve baked this recipe more times than I can count, and every batch comes out just right—golden, tender, and with a flavor that makes you go back for seconds (or thirds!).

So grab your mixing bowl and your favorite cast iron skillet—it’s time to make the best sweet potato cornbread you’ve ever tasted.

Why You’ll Love This Sweet Potato Cornbread Recipe

I’ve tested countless versions of sweet potato cornbread over the years, and this one just hits all the right notes. Here’s why I think you’ll fall in love with it too:

• Quick & Easy: Ready in under an hour, with just a few simple steps. No complicated techniques here—just straightforward, satisfying baking.
• Simple Pantry Ingredients: You probably already have everything you need—no special grocery trips required. Sweet potatoes, cornmeal, flour, and a handful of baking staples.
• Perfect for Any Occasion: Whether it’s Sunday supper, a potluck, Thanksgiving, or a casual weeknight, this cornbread fits right in. It’s always a crowd-pleaser!
• Crowd-Pleaser: Kids love the hint of sweetness, and adults appreciate the moist, hearty crumb. There’s rarely a crumb left over when I bring this to family dinners.
• Unbelievably Delicious: The combination of sweet potato and cornmeal gives you that classic soul food flavor but with a twist that keeps everyone guessing (in a good way!).

What makes this sweet potato cornbread stand out from the rest? It’s all about the balance—just enough sweetness, a soft yet slightly crumbly texture, and that irresistible buttery crust you only get with a hot skillet. I blend the sweet potato into the batter for a smooth, even crumb instead of chunky bits. That way, every single bite is infused with flavor and moisture.

Let’s face it, most cornbread recipes can be a little dry or bland. Not this one! The sweet potato keeps things moist without making the bread heavy, and the edges get perfectly crisp every time. It’s the kind of side dish that makes you close your eyes and savor every bite—comforting, familiar, and just a little bit special. If you want to impress guests without breaking a sweat, or just treat yourself to a better-than-basic bread, this is the recipe you need.

What Ingredients You Will Need

This sweet potato cornbread recipe keeps things simple, letting each ingredient shine. You’ll find most of these in your pantry or fridge already, and a few smart swaps make it easy to adapt for any diet.

• Sweet Potatoes (1 cup mashed, about 1 large or 2 medium): Roasted or boiled until tender, then mashed smooth. Roasting gives the best flavor, but microwaving works in a pinch. I love using garnet or jewel sweet potatoes for their deep orange color and natural sweetness.
• Cornmeal (1 cup / 150g): Go for yellow cornmeal for that classic look and taste. Fine or medium grind both work—medium gives a little more texture, which I prefer.
• All-Purpose Flour (1 cup / 125g): This helps keep the bread light and tender.
• Granulated Sugar (1/3 cup / 67g): Adds a touch of sweetness, but feel free to adjust up or down based on your preference. Brown sugar works too for a slightly deeper flavor.
• Baking Powder (1 tablespoon): Gives the bread its lift and helps with that fluffy texture.
• Baking Soda (1/2 teaspoon): Works with the acid in the buttermilk for extra rise.
• Salt (1/2 teaspoon): Balances out the sweetness and brings out all the flavors.
• Ground Cinnamon (1/2 teaspoon, optional): Adds a cozy hint of spice—totally optional, but I love the warmth it brings.
• Buttermilk (3/4 cup / 180ml): Keeps the crumb tender and adds a little tang. No buttermilk? Mix regular milk with a squeeze of lemon juice or vinegar.
• Large Eggs (2, room temperature): Binds everything together and helps the bread rise.
• Unsalted Butter (1/2 cup / 113g, melted): For flavor and that perfect buttery crust. You can swap in coconut oil or a dairy-free butter if needed.
• Honey or Maple Syrup (2 tablespoons, optional): For an extra touch of sweetness and moisture. I love using local honey when I have it on hand.

Ingredient Tips & Substitutions:

• If you need a gluten-free version, substitute the all-purpose flour with a good 1:1 gluten-free baking blend.
• For dairy-free, use plant-based milk (like almond or oat milk) with a teaspoon of apple cider vinegar, and swap the butter for melted coconut oil or vegan butter.
• No eggs? A flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested) works surprisingly well here.
• If you want a savory twist, reduce the sugar and skip the honey. Try stirring in a handful of chopped scallions or shredded cheddar for a fun change.

Honestly, this list might look a little long, but once you pull everything out, the process is a breeze. You can even prep the sweet potato ahead of time so you’re ready to go when the craving hits.

Equipment Needed

You don’t need a fancy kitchen to make sweet potato cornbread, but a few trusty tools help get the job done right. Here’s what I reach for every time:

• Mixing Bowls: At least two—one for wet ingredients, one for dry. I love my big melamine bowls because they’re lightweight and easy to clean.
• Whisk and Spatula: A whisk makes it easy to combine the dry ingredients, while a sturdy spatula is perfect for folding the wet and dry together.
• Measuring Cups & Spoons: Accurate measurements mean consistent results. I prefer metal cups for dry and glass for wet ingredients—less sticking!
• Potato Masher or Fork: For mashing the sweet potato until smooth. A blender works, too, if you want it extra creamy.
• 9-inch Cast Iron Skillet or Baking Pan: The skillet gives you those crisp, golden edges that are pure cornbread heaven. No skillet? An 8×8-inch (20x20cm) square baking dish works well too—just grease it well.
• Oven Mitts: Don’t skip these! Cast iron gets seriously hot.

I’ve made this recipe in both a cast iron skillet and a standard glass baking dish. The skillet always wins for texture, but use what you’ve got—no need to buy anything new. If you do use cast iron, give it a quick rub with oil before baking to keep it seasoned and nonstick. And, if you’re just getting started, thrift stores are goldmines for budget-friendly bakeware!

How to Make Sweet Potato Cornbread – Step-by-Step

1. Prep the Sweet Potato (15-20 minutes):
   Wash and peel 1 large sweet potato (or 2 medium). Cut into chunks and place in a saucepan. Cover with water and bring to a boil. Simmer until fork-tender, about 12-15 minutes. Drain and mash until very smooth. You’ll need 1 cup (about 250g) mashed.
   
   Tip: Roasting the sweet potatoes at 400°F (200°C) for 35-40 minutes instead of boiling adds deeper flavor. Just prick with a fork, bake until soft, then scoop out the flesh and mash.
2. Preheat & Prep the Skillet (5 minutes):
   Preheat your oven to 400°F (200°C). Place your 9-inch cast iron skillet in the oven as it heats (if you’re using a baking dish, just grease it and set aside). This helps you get that gorgeous crust.
3. Mix Dry Ingredients (2 minutes):
   In a large bowl, whisk together 1 cup (150g) cornmeal, 1 cup (125g) all-purpose flour, 1/3 cup (67g) sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon (if using).
4. Mix Wet Ingredients (3 minutes):
   In another bowl, combine 1 cup mashed sweet potato, 3/4 cup (180ml) buttermilk, 2 large eggs, 1/2 cup (113g) melted unsalted butter, and 2 tablespoons honey or maple syrup (if using). Whisk until smooth.
5. Combine Wet and Dry (2 minutes):
   Pour the wet mixture into the dry ingredients. Using a spatula, gently fold together just until combined. Don’t overmix—some small lumps are fine. The batter will be thick.
   
   Note: Overmixing can make the cornbread tough. Stir just until you don’t see dry flour.
6. Bake (25-30 minutes):
   Carefully remove the hot skillet from the oven (use oven mitts!). Swirl a little extra butter or oil in the pan, then pour in the batter and smooth the top. Bake for 25-30 minutes, until the top is golden and a toothpick in the center comes out clean.
   
   Watch for the edges to pull slightly away from the pan—that’s when you know it’s done.
7. Cool & Serve (10 minutes):
   Let the cornbread cool in the pan for at least 10 minutes before slicing. This helps it firm up and makes for neater pieces.
   
   If you’re like me and can’t wait, just know the first slice is always a little messy (totally worth it!).

If you run into trouble (like the center is undercooked but the edges are brown), loosely tent the pan with foil and bake a few more minutes. And if the top seems too pale, a quick broil (1-2 minutes) will add golden color—just don’t walk away while it’s under the broiler.

Cooking Tips & Techniques for Perfect Cornbread

Making sweet potato cornbread isn’t tricky, but a few pro tips make all the difference. Here’s what I’ve learned (sometimes the hard way):

• Don’t skip preheating the skillet. This gives you that crackly, golden crust that’s pure soul food magic. If you use a baking dish, be sure to grease it well to avoid sticking.
• Get your sweet potatoes super smooth. Lumps can make the bread dense. I like to mash, then whip with a fork or even a hand mixer for the silkiest texture.
• Don’t overmix the batter. Fold just until combined. Overworking activates gluten in the flour, making the bread tough instead of tender.
• Room temperature ingredients = best rise. Cold eggs or buttermilk can make the melted butter seize up. If you forget, just set eggs in warm water for a few minutes.
• Check doneness early. Ovens vary! Start checking at 22 minutes. Insert a toothpick in the center—it should come out clean or with a few moist crumbs.
• Let it rest. As tempting as it is to slice right in, a short rest lets the crumb set and makes serving easier.

I’ve had a few rounds where my cornbread stuck to the skillet or the middle sunk—usually from rushing or not letting the pan preheat enough. If your edges seem to brown too fast, move the pan to a lower oven rack. And if you want to multitask, prep your wet ingredients while the sweet potatoes cook, so everything comes together in a flash.

Consistency is all about not overthinking it—measure carefully, keep things gentle, and let the oven do its thing. After a few tries, you’ll have it down to an art!

Variations & Adaptations

Sweet potato cornbread is delightfully flexible. Here are some of my favorite ways to mix things up:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tested this with Bob’s Red Mill and it turns out perfectly moist.
• Dairy-Free: Use your favorite plant-based milk plus a teaspoon of vinegar to mimic buttermilk, and sub in melted coconut oil or vegan butter for the dairy butter.
• Savory Jalapeño-Cheddar: Cut the sugar in half, skip the honey, and stir in 1/2 cup (60g) shredded sharp cheddar and 1-2 tablespoons diced pickled jalapeños for a spicy, cheesy version. My husband requests this every chili night!
• Fall Spice: Add 1/2 teaspoon ground nutmeg and a pinch of cloves for a cozy autumn vibe. Top with a sprinkle of cinnamon sugar before baking.
• Vegan: Replace the eggs with flax eggs and use maple syrup instead of honey. The texture is slightly denser but still delicious.
• Nut-Free: This recipe is already nut-free, but always check your flour blend if going gluten-free.

If you want to try something truly different, swirl in a little pumpkin puree with the sweet potato, or add a handful of chopped pecans for crunch. One of my favorite riffs is adding orange zest for brightness—just a teaspoon or so makes the flavor pop!

Serving & Storage Suggestions

Sweet potato cornbread tastes best warm, fresh from the oven, but it’s also sturdy enough to hold up for a few days.

• Serving: Slice into wedges or squares and serve warm. I love a pat of salted butter melting on top, a drizzle of honey, or even a scoop of apple butter. Try pairing it with greens, black-eyed peas, fried chicken, or a bowl of chili for real soul food comfort.
• Presentation: Serve straight from the skillet for rustic charm, or stack slices on a pretty plate with a sprinkle of fresh herbs (like chopped chives) for a pop of color.
• Storage: Let leftovers cool completely, then wrap tightly in foil or plastic wrap. Store at room temperature for up to 2 days, or in the fridge for up to 5 days.
• Freezing: Wrap individual slices and freeze in a zip-top bag for up to 2 months. Thaw at room temperature or gently reheat in the microwave or oven.
• Reheating: Warm slices in a 300°F (150°C) oven for 10 minutes or microwave for 20-30 seconds. A little butter brushed on before reheating helps keep things moist.

The flavors mellow and deepen as the bread sits, so a day-old slice can actually taste even better. If it dries out at all, a quick toast and a slather of butter bring it right back to life.

Nutritional Information & Benefits

Each serving of sweet potato cornbread (based on 12 servings) has approximately:

• Calories: 210
• Fat: 8g
• Carbohydrates: 33g
• Sugar: 8g
• Protein: 4g
• Fiber: 2g

Sweet potatoes are a fantastic source of vitamin A, fiber, and antioxidants, which makes this cornbread a bit more nutritious than your average side. Cornmeal also has fiber and some essential minerals. If you go lighter on the sugar and butter, it’s even more wholesome. For gluten-free or dairy-free diets, see the swaps above—this recipe adapts beautifully. Be aware of possible allergens like eggs, dairy, and wheat if sharing with a crowd.

I love that this recipe brings a little boost of nutrition to a classic comfort food. It’s proof you can eat something hearty and delicious without feeling weighed down.

Conclusion

This sweet potato cornbread recipe is the kind of side that turns a regular meal into a celebration. The flavor is rich, the crumb is tender, and there’s just enough sweetness to make every bite special. Whether you’re serving it with soul food classics, holiday feasts, or just a simple bowl of soup, it always steals the show.

I hope you give it a try and make it your own—add your favorite spices, tweak the sweetness, or try one of the fun variations I shared. Personally, I love how this recipe brings my family together and reminds me of cozy Sunday suppers growing up. Honestly, it’s a little taste of home in every bite.

If you make this sweet potato cornbread, let me know in the comments! Share your favorite twists, post a photo, or tell me what you served it with. Trust me, once you try it, you’ll want to make it again and again—enjoy every crumb!

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?

Yes! Just make sure to drain them well and mash until smooth. Skip any syrup or added sugar, since canned sweet potatoes can be very sweet.

Do I have to use a cast iron skillet?

Nope! While a cast iron skillet gives the best crust, you can use any greased 8×8-inch or 9-inch round baking dish. Adjust the baking time if needed—glass pans may take a few minutes longer.

How do I make this recipe gluten-free?

Simply swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great results with brands like King Arthur and Bob’s Red Mill.

Can I make sweet potato cornbread ahead of time?

Absolutely! Bake it the day before, let it cool, then wrap tightly and store at room temperature or in the fridge. Reheat slices in the oven or microwave before serving for that “just-baked” feel.

What’s the best way to keep cornbread moist?

Store any leftovers wrapped tightly, and reheat with a little butter brushed on top. The sweet potato helps keep the bread moist, but if it does dry out, a quick toast and some honey or butter works wonders.

Sweet Potato Cornbread

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• Author: Tailor Madison
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

This easy homemade sweet potato cornbread is a soul food classic with a twist—moist, golden, and subtly sweet thanks to mashed sweet potatoes. Perfect as a comforting side for family dinners, holidays, or potlucks.

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Ingredients

Scale 1x2x3x

• 1 cup mashed sweet potatoes (about 1 large or 2 medium, roasted or boiled)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 3/4 cup buttermilk
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, melted
• 2 tablespoons honey or maple syrup (optional)

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Instructions

1. Wash and peel 1 large sweet potato (or 2 medium). Cut into chunks and place in a saucepan. Cover with water and bring to a boil. Simmer until fork-tender, about 12-15 minutes. Drain and mash until very smooth (you’ll need 1 cup mashed). For deeper flavor, roast at 400°F for 35-40 minutes, then scoop and mash.
2. Preheat oven to 400°F (200°C). Place a 9-inch cast iron skillet in the oven as it heats, or grease an 8×8-inch baking dish and set aside.
3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
4. In another bowl, whisk together mashed sweet potato, buttermilk, eggs, melted butter, and honey or maple syrup (if using) until smooth.
5. Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined. Do not overmix; batter will be thick.
6. Carefully remove hot skillet from oven (use oven mitts). Swirl a little extra butter or oil in the pan, then pour in batter and smooth the top.
7. Bake for 25-30 minutes, until top is golden and a toothpick inserted in the center comes out clean. Edges should pull slightly away from the pan.
8. Let cool in the pan for at least 10 minutes before slicing and serving.

Notes

For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, use plant-based milk with vinegar and vegan butter or coconut oil. Don’t overmix the batter for best texture. Preheating the skillet gives a crisp crust. Store leftovers tightly wrapped at room temperature for 2 days or refrigerate up to 5 days. Freezes well for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Cuisine: Soul Food

Nutrition

• Serving Size: 1 slice (1/12 of pan)
• Calories: 210
• Sugar: 8
• Sodium: 250
• Fat: 8
• Saturated Fat: 5
• Carbohydrates: 33
• Fiber: 2
• Protein: 4

Keywords: sweet potato cornbread, soul food, cornbread, southern, easy, homemade, side dish, comfort food, skillet cornbread, holiday, Thanksgiving