Sweet Potato Cornbread

Name: Sweet Potato Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/2 cups cornmeal; 1 cup all-purpose flour; 2 tbsp light brown sugar; 1 tbsp baking powder; 1 tsp sea salt; 1 tsp pumpkin pie spice; 1 1/4 cups buttermilk, at room temperature; 1 cup mashed sweet potatoes; 1 stick unsalted butter, melted; 2 large eggs, at room temperature

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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 - Fine or medium-ground yellow cornmeal provides the ideal texture, with stone-ground adding a deeper, richer flavor. Fine-ground gives a smoother bite, while medium-ground adds a slight crunch.
Flour - Flour adds structure and softness to the cornbread.
Light brown sugar - Adds a subtle molasses flavor and enhances the natural sweetness of the sweet potatoes. It also helps create a moist texture.
Baking powder - Ensures the cornbread rises well and becomes light and fluffy. Make sure it’s fresh for the best results.
Salt - Enhances the flavors of the other ingredients and balances the sweetness. Don’t skip it, even in sweet recipes like this.
Pumpkin pie spice - Adds a cozy, fall-like flavor to the cornbread, complementing the sweet potatoes.
Buttermilk - Buttermilk adds moisture and a slight tang, which reacts with the baking powder to help the cornbread rise. It also gives the cornbread a tender crumb.
Sweet potatoes - The star of the recipe! Mashed sweet potatoes add moisture, sweetness, and a rich, creamy texture that makes the cornbread unique. Roasting them before mashing brings out even more flavor.
Unsalted butter - Adds richness and moisture to the cornbread. Using unsalted butter lets you control the salt level more precisely.
Eggs - Provide structure and bind the ingredients together while adding a bit of richness to the cornbread. Make sure to whisk them well before mixing in.

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.

FAQs

Can I Use Canned Sweet Potatoes Instead of Fresh?

Yes, you can use canned sweet potatoes, but make sure they are unsweetened and drained well.

Can I Make Gluten-Free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or almond flour. Or just use all cornmeal.

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.

How Long Does It Last?

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven at 350°F for 10 minutes or microwave for 20-30 seconds.

How to Freeze?

Yes, you can freeze it! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.

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

Roasting sweet potatoes intensifies their natural sweetness and adds depth of flavor. Bake them until tender and slightly caramelized for the best results.
Fine or medium-ground cornmeal will create a smoother, more cohesive cornbread. If you prefer more texture, you can use a coarser grind, but the finer grind ensures a softer bite.
Do not overmix the batter. You want to fold just until everything is combined. If you overmix the bread will be tough.
After baking, allow the cornbread to cool for at least 10-15 minutes before slicing. This helps it firm up and makes for cleaner cuts without crumbling.

slice of sweet potato cornbread on white plate with butter

Similar Recipes

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! If looking for another bread recipe, you can't go wrong with rosemary Parmesan bread. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.