• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Bread

    Sweet Potato Cornbread

    November 15, 2022 by Ryan Leave a Comment

    32 shares
    Jump to Recipe Print Recipe
    slice of sweet potato cornbread on white plate with butter
    overhead shot of sweet potato cornbread in skillet
    overhead shot of sweet potato cornbread in cast iron skillet with butter

    This post may contain affiliate links. Please read my disclosure.

    By adding sweet potatoes and spices to this sweet potato cornbread, you get a cross between sweet potato pie and cornbread, making it perfect for the holidays.

    overhead shot of sweet potato cornbread in skillet

    There are so many ways to utilize sweet potatoes - from sweet potato black bean tacos to sweet potato gnocchi to sweet potato wraps.

    But have you ever thought about adding it to cornbread? What you get is a moist crumb, with a hint of sweetness and warm spices.

    Why This Recipe Works

    • Easy - you'll be surprised how easy this sweet potato cornbread is to make. It can be prepped and put in the oven in less than 10 minutes.
    • Flavorful - you get a mild sweet flavor from the sweet potatoes, but then get warm notes of spice from the pumpkin pie spice.
    • Utilizes leftovers - if you have leftover mashed sweet potatoes, this is the perfect way to use it.
    overhead shot of ingredients for sweet potato cornbread

    Ingredient Notes

    • Cornmeal - where some of the subtle corn flavor and the texture comes from.
    • Flour - makes the bread a little less crumbly.
    • Light brown sugar - where the sweetness comes from.
    • Baking powder - has its own acid to help give rise to the cornbread.
    • Pumpkin pie spice - adds warm notes that makes the sweet potato cornbread taste like fall.
    • Buttermilk - the acidity reacts with the leaveners and creates a nice rise.
    • Sweet potatoes - just use leftover mashed sweet potatoes, or cook a 1 lb potato and mash beforehand.
    • Unsalted butter - when it comes to cornbread, butter is the only fat that should be used to add flavor.
    • Eggs - adds structure for the cornbread.

    Ingredient Swaps

    As with any recipe, you can change up the ingredients if need. Some substitutes include:

    • If you like a more crumbly texture, use all cornmeal, instead of part flour.
    • I use light brown sugar for added sweetener, but granulated sugar or dark brown sugar can be substituted. You can even try maple syrup or honey.
    • Buttermilk adds extra fat and acidity, but you can also use yogurt or sour cream.
    • While it's called sweet potato cornbread, you can also use pumpkin or butternut squash.
    • To me, butter is the only way to go, but coconut oil, vegetable or canola oil also works.
    • While I use eggs in this cornbread , if you want to make them vegan, you can use chia seeds.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of cooking sweet potatoes and mixing dry ingredients in bowl

    If you don't have leftover mashed sweet potatoes, boil for 15-20 minutes or until fork tender. Mash and set aside.

    In a large bowl, whisk together the dry ingredients.

    process shots of adding wet ingredients to bowl of dry ingredients

    Whisk together the wet ingredients in a bowl before adding to the dry ingredients, mixing until just combined.

    process shots of adding ingredients to skillet and baking

    Add the mixture to a cast iron skillet. Bake at 425°F for 20 to 25 minutes or until done.

    How to Make Pumpkin Pie Spice

    Most grocery stores carry pumpkin pie spice these days, but you can always make your own. Check out Taste of Home’s recipe.

    In a small bowl, whisk together 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg.

    FAQs

    How Many Sweet Potatoes Do I Need?

    1 large sweet potato should give enough to make 1 cup mashed, but use 2 to be safe.

    What If I Don't Have Buttermilk?

    If you don't have buttermilk you can easily make it at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let stand at room temperature for 10 minutes and it’s ready.

    How Do I Know When the Cornbread is Done?

    You know it's done when a toothpick inserted in the middle comes out clean. There should be some cracks on the edges as well.

    Why is My Cornbread Dry?

    If it is dry, it means you probably overbaked the cornbread. You want to bake just until the toothpick comes out clean.

    How Long Does it Last?

    The cornbread will stay fresh for 3 days at normal room temperature, but 1 week in the fridge.

    How to Freeze?

    Cornbread is best served warm but you can put in plastic bag or airtight container for up to 3 months.

    Just thaw for 3 to 4 hours on countertop before serving. To reheat, wrap in aluminum foil and place in 350°F oven for 10 minutes.

    Equipment

    The equipment you use is important to how the sweet potato cornbread turns out. What is needed is the following:

    • Large bowl - need a bowl to be able to mix together the ingredients.
    • Whisk - used to mix together the dry ingredients.
    • Cast iron skillet - you want a 10" if possible, but can use larger or smaller. You'll just have to adjust the cooking time.

    Pro Tips/Recipe Notes

    • Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the cornbread. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
    • Just mash the potatoes. Do not puree it as you want small pieces of sweet potato throughout, which also helps the cornbread hold up.
    • Do not overmix the batter. You want to fold just until everything is combined. If you overmix the bread will be tough.
    slice of sweet potato cornbread on white plate with butter

    Other Bread Recipes

    • two buttermilk biscuits on wood board with butter knife
      Homemade Buttermilk Biscuits
    • bite of Brazilian cheese bread in bowl
      Brazilian Cheese Bread
    • sliced beer bread on serving tray with slice of butter
      Honey Beer Bread
    • two slices of jalapeño cheddar bread stacked on top of each on parchment paper
      Jalapeño Cheddar Bread

    If you’ve tried this sweet potato cornbread or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of sweet potato cornbread in skillet
    Print Recipe
    5 from 1 vote

    Sweet Potato Cornbread

    By adding sweet potatoes and spices to this sweet potato cornbread, you get a cross between sweet potato pie and cornbread.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Bread
    Cuisine: American
    Servings: 8
    Calories: 319kcal
    Author: Ryan Beck

    Ingredients

    • 1 ½ cups cornmeal
    • 1 cup all-purpose flour
    • 2 tablespoon light brown sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon pumpkin pie spice
    • 1 ¼ cups buttermilk, at room temperature
    • 1 cup mashed sweet potatoes
    • 1 stick unsalted butter, melted
    • 2 large eggs, at room temperature

    Instructions

    • Spray 10 inch cast iron skillet with cooking spray and place in oven, preheating to 425°F.
    • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and pumpkin pie spice.
    • In a medium bowl, whisk together the buttermilk, mashed sweet potatoes, melted butter and eggs. Stir the wet ingredients into the dry ingredients until just combined.
    • Take the hot skillet out of the oven and pour the cornbread mixture in, making sure it's spread evenly. Bake for 20 to 25 minutes, or until the top is puffy and golden brown. There should be some cracks around the edge as well.

    Notes

    • Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the cornbread. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
    • Just mash the potatoes. Do not puree it as you want small pieces of sweet potato throughout, which also helps the cornbread hold up.
    • Do not overmix the batter. You want to fold just until everything is combined. If you overmix the bread will be tough.

    Nutrition

    Serving: 1serving | Calories: 319kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 602mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Turkey Pesto Sandwich
    Apple Pie Cupcakes »
    32 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Easter Day Recipes

    • orange roll on spatula above rolls in baking dish
      Orange Rolls
    • overhead shot of smoked spatchcock chicken on wood board
      Smoked Spatchcock Chicken
    • mini ham and cheese quiche stacked on cutting board
      Mini Ham and Cheese Quiche
    • chocolate hazelnut biscotti stacked on white plate
      Chocolate Hazelnut Biscotti

    Popular Recipes

    • chocolate chip scones stacked on white plate
      Chocolate Chip Scones
    • spoon lifting out chicken paprikash
      Chicken Paprikash
    • close-up of german chicken schnitzel on white plate
      Chicken Schnitzel
    • close-up of pork tossed in sweet soy ginger garlic sauce on bed of white rice
      Mongolian Pork

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    32 shares