Let’s talk about the ultimate comfort food upgrade: sweet potato cornbread recipe. Imagine everything you love about traditional cornbread that golden, buttery crust, the soft, tender crumb but with a rich, naturally sweet twist that takes it to the next level. That’s exactly what roasted sweet potatoes bring to the table. They add incredible moisture, a gorgeous orange hue, and a subtle sweetness that perfectly complements the savory cornbread base. It’s cozy, it’s craveable, and it’s the kind of dish that makes people ask for seconds (and the recipe!). Whether you serve it with chili on a chilly night, alongside Thanksgiving dinner, or enjoy a warm slice with butter and honey just because this sweet potato cornbread recipe is here to steal the show. Trust me, you’re going to love every bite.
Table of Contents
Why You’ll Love sweet potato cornbread recipe
- Incredibly Moist & Tender – Thanks to the roasted sweet potatoes, this cornbread stays moist and fluffy without being dense or heavy.
- Sweet-Savory Balance – A touch of brown sugar and the natural sweetness of the sweet potatoes give it just enough sweetness without overpowering the savory notes.
- Easy to Make – No complicated steps here. Just roast, mix, bake, and enjoy.
- Crowd-Pleaser – Perfect for holidays, potlucks, or weeknight dinners everyone will ask for the recipe.
- Customizable – Want to spice it up? Add cinnamon, nutmeg, or even jalapeños for a sweet-heat combo.
Ingredients
Note: Full ingredient list with measurements is available in the recipe card at the end of this post.
- Sweet Potatoes – Roasted and mashed to add moisture, natural sweetness, and that beautiful orange color.
- Cornmeal – Brings the signature cornbread texture and that slightly rustic, hearty feel.
- All-Purpose Flour – Helps balance the crumb, giving the cornbread structure and softness.
- Baking Powder – The secret to that perfect rise and fluffiness.
- Brown Sugar – Adds a warm, caramel-like sweetness that pairs perfectly with sweet potato.
- Butter – Melted butter infuses the bread with rich, buttery goodness. Use unsalted for better control of flavor.
- Milk – Adds moisture and helps bind the batter together; whole milk works best for richness.
- Eggs – Essential for structure and that soft, cake-like texture.
- Salt – Enhances all the flavors and keeps the sweetness in check.
- Cinnamon or Nutmeg (Optional) – Adds a warm, cozy spice note that complements the sweet potatoes beautifully.
How to Make sweet potato cornbread recipe
Step 1: Roast the Sweet Potatoes
This is where the magic begins! Slice your sweet potatoes in half, drizzle with a little oil, and roast at 400°F until they’re fork-tender and caramelized around the edges. Roasting brings out their natural sugars and adds incredible depth of flavor. Once cooled, scoop out the flesh and mash until smooth and creamy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. This ensures everything is evenly distributed and helps prevent clumps.
Step 3: Combine Wet Ingredients
In another bowl, mix the mashed sweet potatoes, brown sugar, melted butter, milk, and eggs until smooth and velvety. The batter should be rich and golden.
Step 4: Combine Wet & Dry
Gently fold the wet ingredients into the dry. Be careful not to overmix just stir until everything is combined. Overmixing can make the cornbread tough, and we’re going for soft and fluffy!
Step 5: Bake
Pour the batter into a greased baking dish or cast iron skillet (for extra crispy edges!). Bake at 375°F for about 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Let it cool slightly before slicing if you can wait. Serve warm with butter, honey, or even a drizzle of maple syrup for extra indulgence.
Pro Tips for Making sweet potato cornbread recipe
- Roast, Don’t Boil – Roasting the sweet potatoes gives a richer flavor and better texture than boiling.
- Don’t Skip the Butter – It’s key for flavor and moisture. You can even brown the butter for a nutty, deep flavor boost.
- Make It Spicy – Add diced jalapeños or a pinch of cayenne for a sweet-and-spicy kick.
- For Extra Texture – Stir in chopped pecans, corn kernels, or even shredded cheddar for a fun twist.
How to Serve sweet potato cornbread recipe
This sweet potato cornbread recipe is super versatile. Here are some of my favorite ways to enjoy it:
- With Chili – The sweetness balances spicy, hearty chili perfectly.
- Holiday Side Dish – A must-have at Thanksgiving, Christmas, or Easter.
- Snack Time Hero – Serve warm with butter and honey for a cozy afternoon treat.
- Breakfast with a Twist – Top with a fried egg and hot sauce for a sweet-savory brunch option.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. It’s just as tasty the next day!
Freezing
This cornbread freezes beautifully. Wrap individual slices tightly in plastic wrap, then in foil or a freezer bag, and freeze for up to 3 months.
Reheating
Reheat slices in the microwave for 20-30 seconds for a quick warm-up, or pop them in a 300°F oven for 10 minutes to bring back that fresh-baked texture.
FAQs
Can I use canned sweet potatoes or puree instead of roasting fresh ones?
Yes, absolutely! If you’re in a pinch, canned sweet potato puree will work just fine. Just make sure it’s unsweetened and unseasoned pure sweet potato only. The flavor will still be great, though roasting does add that extra depth.
Can I make this dairy-free?
Totally! Swap the milk for a non-dairy option like almond or oat milk, and use melted coconut oil or vegan butter instead of regular butter. Just note that coconut oil may add a slight coconut flavor.
How can I tell when it’s done baking?
The top should be golden brown and a toothpick inserted in the center should come out clean or with a few moist crumbs. Don’t overbake or it may dry out.
Can I double this recipe for a crowd?
For sure! Just double all ingredients and bake in a larger dish. Keep an eye on the baking time it may need a few extra minutes, so test with a toothpick for doneness.
This sweet potato cornbread recipe is more than just a side dish it’s a slice of comfort, a cozy hug in food form. Whether you’re serving it up at a holiday feast or just need something warm and satisfying on a chilly day, this recipe is going to be your new go-to. The sweet potatoes bring so much flavor, moisture, and personality to classic cornbread, you’ll wonder why you haven’t made it this way all along. So grab those sweet potatoes and get baking and don’t forget the butter and honey.
If you try it, I’d love to hear how it turned out for you! Share your thoughts, twists, or favorite ways to serve it let’s keep the cornbread love going.
More Cozy Recipes You’ll Love
If you’re loving the warm, comforting vibes of this Sweet Potato Cornbread, I’ve got a few more delicious ideas to keep the cozy train rolling:
- Craving something sweet and nutty? Don’t miss The Best Date Nut Bread Recipe You’ll Ever Bake it’s moist, flavorful, and totally irresistible.
- Looking for a high-protein breakfast hack? Try adding a twist to your morning eggs with Cottage Cheese in Scrambled Eggs trust me, it’s creamy, satisfying, and packed with goodness.
- Want a hearty breakfast-for-dinner idea? Whip up this Denny’s Breakfast Skillet it’s loaded with flavor and perfect for feeding a hungry crowd.
Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Cornbread recipe is a cozy, flavorful twist on a classic, with roasted sweet potatoes adding moisture, natural sweetness, and a gorgeous golden hue. With a soft, tender crumb and a buttery crust, this cornbread is perfect for holidays, potlucks, or alongside your favorite chili. Easy to make, incredibly satisfying, and sure to become a new favorite!
Ingredients
Dry Ingredients
- 1 cup cornmeal – For classic cornbread texture.
- 1 cup all-purpose flour – Balances the crumb and provides structure.
- 1 tablespoon baking powder – Helps the cornbread rise and stay fluffy.
- ½ teaspoon salt – Enhances overall flavor.
Wet Ingredients
- 1 cup mashed sweet potatoes (about 1 large sweet potato, roasted and mashed) – Adds moisture, sweetness, and color.
- ⅓ cup brown sugar (light or dark) – Provides a warm, caramel-like sweetness.
- ½ cup unsalted butter, melted – Adds rich, buttery flavor.
- ¾ cup milk (preferably whole milk) – Keeps the cornbread moist and tender.
- 2 large eggs – Binds the ingredients and contributes to a soft, cake-like texture.
Optional Add-Ins (Customize to taste)
- ½ teaspoon ground cinnamon or nutmeg – For warm, cozy spice.
- ¼ cup chopped pecans – For nutty crunch.
- ¼ cup shredded cheddar cheese – Adds a savory, cheesy twist.
- 1 small jalapeño, diced – For a sweet and spicy kick.
Instructions
1. Roast the Sweet Potatoes – Preheat the oven to 400°F (200°C). Slice sweet potatoes in half, drizzle with oil, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender and caramelized. Let cool, then scoop out the flesh and mash until smooth.
2. Mix Dry Ingredients – In a large bowl, whisk together cornmeal, flour, baking powder, and salt until evenly combined.
3. Combine Wet Ingredients – In a separate bowl, mix mashed sweet potatoes, brown sugar, melted butter, milk, and eggs until smooth and well blended.
4. Combine Wet & Dry – Gently fold the wet ingredients into the dry ingredients just until combined. Avoid overmixing to keep the cornbread light and tender.
5. Bake – Pour the batter into a greased baking dish or cast iron skillet. Bake at 375°F (190°C) for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool & Serve – Allow to cool slightly before slicing. Serve warm with butter, honey, or maple syrup.
Notes
- Roasting vs. Boiling: Roasting sweet potatoes brings out more flavor and reduces excess moisture.
- Cast Iron Skillet: For crispy edges, bake in a preheated cast iron skillet.
- Dairy-Free Option: Use plant-based milk and butter alternatives for a dairy-free version.
- Storage Tip: Leftovers can be frozen for up to 3 months. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish, Snack
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Calories: 250
- Sugar: 10g
- Sodium: 320mg
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg