Warm, crumbly, and slightly sweet, this cozy sweet potato cornbread uses cornmeal, flour, baked sweet potato, and buttermilk. Serve it buttery and hot.
This sweet potato cornbread is tender in the middle, golden on top, and just sweet enough to make you raise an eyebrow like, “Wait, is this dessert… or dinner bread?” I love how the earthiness of roasted sweet potato plays with the brown sugar and warm spices. The texture lands somewhere between a classic Southern-style cornbread and a soft cake, with a little heft from the cornmeal and all the moist richness you’d expect.
Honestly, it pairs just as well with a cozy bowl of chili as it does with your afternoon coffee (no judgment if you slather honey on it then call it a snack). Whether you’re into polished cast iron moments or just need something comforting for the table, it hits the spot.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Sweet Potato Cornbread
This one’s real down-to-earth but also kinda fancy, in that subtle sweet-potato-makes-it-feel-hygge way.
- Incredibly moist but never soggy: The mashed sweet potato and sour cream combo gives you that rich, dense crumb in the best way.
- A hint of sweet-spicy magic: Pumpkin pie spice adds warmth without screaming “holiday-only food.”
- No mixer, no fuss: Everything stirs together with a whisk and a spatula. Your electric mixer can take a nap.
- Works in a skillet or plain ol’ baking pan: Use whatever you’ve got—it doesn’t demand cast iron to shine.
- Tastes amazing at every temperature: Hot with butter, room temp with coffee, or straight from the fridge at midnight when you’re probably not hungry but definitely curious.
Ingredient Notes
This ingredient list knows what it’s doing. Each one plays a role, and a delicious one at that.
- Yellow cornmeal: Brings that classic grit and corn flavor. Try medium grind for more texture or fine if you want it softer.
- All-purpose flour: Keeps things balanced (too much cornmeal and you’ll break a tooth—I may be exaggerating, but still).
- Light brown sugar: Adds just a touch of caramel-y sweetness without making it outright cake.
- Baking powder + baking soda: You need both to lift all that dense sweet potato and keep the crumb fluffy.
- Pumpkin pie spice: A shortcut blend that gives warming notes like cinnamon and nutmeg. You could do your own blend, but I won’t make you.
- Salt: It’s the difference between “meh” and “ooooh.” Don’t skip it.
- Eggs: Structure and binding, doing their quiet backstage work. Let them come to room temp if you can.
- Mashed sweet potato: This is the heart of it—smooth, sweet, and cozy. Roasted sweet potato gives deeper flavor than boiled.
- Buttermilk: For that tangy edge and slight lift. You could fake it with milk + lemon juice, but I’m a purist here.
- Sour cream: Adds richness and moisture. Greek yogurt works too, if you’re in a pinch (but use full-fat).
- Unsalted butter: Melted and lightly cooled so it mixes smooth. Adds flavor and helps brown the edges beautifully.
How To Make This Sweet Potato Cornbread
Alright, aprons on (or, let’s be honest… oversized T-shirt that’s acting as an apron). This recipe comes together in a few breezy steps.
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Preheat and prep your pan: Set your oven to 375°F and grease either a 9-inch cast iron skillet or an 8×8 baking dish. If you’re using cast iron, you’ll get those crispy golden edges. If not, no worries—it’ll still be tasty.
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Whisk up the dry team: In a big mixing bowl, combine cornmeal, flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Give it a good whisk so everything’s evenly mingled. No one wants a mouthful of straight-up baking soda (yikes).
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Blend the wet stuff: In another bowl, whisk your eggs until just smooth. Then stir in the mashed sweet potato, buttermilk, sour cream, and cooled melted butter. It’ll look like sunset-colored pudding. Try not to eat it with a spoon.
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Combine wet and dry: Pour the wet mix into the bowl with the dry stuff. Gently fold everything using a rubber spatula until no dry pockets remain. A few lumps are okay. This isn’t pancake batter, but it deserves a light hand.
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Bake and don’t peek too early: Pour the batter into your greased pan, smooth the top, and slide it into the oven. Bake for 25 to 30 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean.
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Cool and serve: Let it rest for at least 15 minutes before slicing. It’ll sink a tiny bit and settle into perfect texture. Best eaten with extra butter, honey, or nothing at all if you can’t be bothered.
Storage Options
Now, you’ve got leftover cornbread (what a lovely problem). Let’s keep it tasty.
Fridge first: Wrap slices in cling wrap or foil and pop them into an airtight container. They’ll stay good for about 4 days in the fridge. I personally prefer reheating them in the toaster oven—it brings back that slight crisp on the edges.
Freezer? Absolutely. Wrap individual squares tightly in plastic wrap, then seal them in a zip-top freezer bag. They’ll hold up for about 2 months. To reheat, thaw overnight in the fridge or zap gently in the microwave from frozen. Add a pat of butter and no one will suspect it’s from your stash.
Just keep in mind: the sweet potato helps it stay moist, but after a while, it can dry out a bit. That’s a great excuse to drizzle with honey or warm it with a little pat of butter.
Variations and Substitutions
You can definitely riff on this sweet potato cornbread. Use what you’ve got, or tailor it to your taste (or mood).
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Maple syrup instead of brown sugar: A drizzle of maple gives a more earthy sweetness. Just reduce the buttermilk slightly so the batter doesn’t get soupy.
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Greek yogurt for sour cream: Easily swappable, just use full-fat if you want to keep that creamy bite.
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Pumpkin puree instead of sweet potato: It’ll be a smidge lighter in flavor and color, but still cozy and fall-ish.
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Add-ins like pecans or cranberries: Toss in a half cup of chopped toasted pecans or dried cranberries for bonus texture and surprise bites.
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Savory twist with bacon or green onions: You could fold in chopped crisp bacon or sautéed green onions for something closer to this savory cornbread muffin vibe.
What to Serve with Sweet Potato Cornbread
This cornbread doesn’t need much to shine, but if you want to turn it into a whole moment… here’s how to partner it up:
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A big bowl of hearty chili: Whether it’s meat-loaded or veggie-filled, cornbread on the side makes it a dinner worth remembering. That crumbly edge is made for dipping. Bonus points if the chili is spicy—it brings out the softness of the bread.
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Roasted chicken or glazed pork: You’ve got the warm spices in the cornbread, the savory meat, and maybe some dripping pan sauce? Bliss. Honestly, this is the meal version of a sweater hug.
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A fried egg and leftover greens: Top a reheated slice with a crispy-edged egg and whatever leftover sautéed spinach or rainbow chard you have in the fridge. That becomes an accidental brunch I want every day.
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With butter and something sweet: Nothing wrong with eating it solo, especially if there’s a pat of butter and a drizzle of honey or hot pepper jelly. Or heck, next to ice cream and call it do-it-yourself dessert.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use canned sweet potato instead of fresh?
Yes! If you’re in a pinch, canned sweet potato purée works just fine. Just make sure it’s plain and unsweetened—skip anything labeled as pie filling. You might find canned purée a bit looser than homemade mash, so consider cutting back just a smidge on the sour cream to keep the texture balanced.
Does this cornbread taste very sweet?
Nope, it’s definitely on the lightly sweet side. The brown sugar and sweet potato add warmth and a hint of sweetness, but it’s not cloying or dessert-like. Of course, if you’re slathering it in honey or pairing it with syrupy sides, that’ll tip the scale a bit (in a good way).
What if I don’t have buttermilk?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle a bit. It won’t be quite as rich and tangy as real buttermilk, but it’ll definitely do the job in a pinch.
How can I make this in muffin form?
Easy! Just scoop the batter into a well-greased or lined muffin tin, filling each cup about 3/4 full. Bake at 375°F for around 18 to 22 minutes. Keep an eye on the tops—they should turn golden and spring back when touched lightly. Perfect for grab-and-go breakfast or snack situations!
Sweet Potato Cornbread
Ingredients
Dry Ingredients
- 1 cup (140 g) yellow cornmeal medium or fine grind
- 1 cup (125 g) all-purpose flour
- 1/3 cup (67 g) light brown sugar packed
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (2 g) pumpkin pie spice
- 1/2 tsp (3 g) salt
Wet Ingredients
- 2 large eggs room temperature
- 1 cup (225 g) mashed roasted sweet potato about 1 medium-large sweet potato
- 3/4 cup (180 ml) buttermilk well-shaken
- 1/2 cup (120 g) sour cream or full-fat Greek yogurt
- 6 tbsp (85 g) unsalted butter melted and cooled slightly
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9-inch cast iron skillet or 8x8-inch baking dish
- Measuring cups and spoons
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or an 8x8-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- In a separate medium bowl, whisk the eggs until just combined. Stir in the mashed sweet potato, buttermilk, sour cream, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients. Gently fold together with a rubber spatula until no dry pockets remain. Do not over-mix; a few small lumps are fine.
- Transfer the batter to your prepared skillet or baking dish and smooth the top.
- Bake for 25–30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool for at least 15 minutes before slicing. Serve warm with butter, honey, or as desired.
