This easy Sweet Potato Cornbread recipe combines two of my fall favorites into one delicious bite. Adding sweet potatoes and warm spices to traditional cornbread gives you the most comforting bread to serve with cozy meals. And don’t worry, it’s plenty moist while retaining that dense and crumbly texture I love!
What’s in This Sweet Potato Cornbread Recipe?
I love making this fun spin on cornbread while adding the depth of flavor of sweet potatoes. Still classic, but elevated.
- Sweet Potatoes: I used red garnet sweet potatoes (sometimes called red garnet yams), but any variety will work for this recipe. Orange-fleshed sweet potatoes will help to achieve that gorgeous color, though!
- Cornmeal: You’ll need fine yellow cornmeal for this recipe. Yellow cornmeal has a much corny-er taste than white, and the fine texture keeps this cornbread from turning crumbly.
- Flour: All-purpose flour gives this cornbread structure.
- Leavening: I used a combination of baking powder and baking soda for extra lift. The baking soda combined with the sour cream does a lot of the heavy lifting, but the baking powder is extra insurance to keep it from turning out gummy.
- Spices: Cinnamon and nutmeg add warmth that helps to enhance the natural sweetness of the sweet potatoes and tones down their earthy flavor.
- Sugar: I used both granulated and brown sugar to sweeten this cornbread without overpowering the sweet potato flavor. Using just a little bit of brown sugar adds moisture and a slight caramelly flavor, and the acid in the molasses helps activate the baking soda.
- Milk: This is the primary source of moisture in this recipe. The higher the fat percentage, the more moist and tender your bread will turn out. I used whole milk, but you could even use plant-based milk with good results.
- Sour Cream: This is my secret ingredient for super moist cornbread. The acid helps activate the baking soda and relaxes the gluten in the flour, leading to a super tender result.
- Eggs: Bind the ingredients together, adding additional moisture and helping the cornbread keep its structure.
- Butter: Unsalted butter adds that classic buttery flavor and is yet another ingredient that helps this dish stay moist and tender.
Variations To Try
This sweet potato cornbread is already such a delicious variation on a classic. But you can take it up a notch by adding chopped nuts, fresh herbs, dried fruits, crumbled bacon, chives, or shredded cheese!
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How to Store
Store leftover sweet potato cornbread tightly covered with aluminum foil at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy at room temperature or slightly warmed in the microwave.
How to Freeze
Freeze cornbread whole or cut into individual pieces tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve this homemade sweet potato cornbread slathered in honey butter alongside your Thanksgiving turkey or Easter ham. It’s also great with BBQ grilled chicken or crockpot pulled pork.
Notes from the Test Kitchen
Try not to over-mix the batter when incorporating the flour. This can cause the gluten to overdevelop, resulting in a dense cornbread.
Sweet Potato Cornbread Recipe
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Ingredients
- 2 medium red garnet sweet potatoes peeled and chopped
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter melted
Recommended Equipment
- Kitchen Scale (optional)
- 11×7-inch Baking Pan
Instructions
- Place 1 inch of water in a large pot and fit it with a steamer basket. Add in the sweet potatoes, cover and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10-15 minutes2 medium red garnet sweet potatoes
- Transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup. Save the rest for another use.
- Preheat oven to 375°F. Spray an 11×7-inch baking pan with oil.
- In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.2 cups fine yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- In a medium bowl, mix the pureed sweet potato, sugar, brown sugar, milk, sour cream, eggs, and butter together.¼ cup granulated sugar, ¼ cup light brown sugar, 1 cup milk, ½ cup sour cream, 4 large eggs, ½ cup unsalted butter
- Pour the wet ingredients into the dry and stir to combine.
- Pour into the prepared baking pan and bake for 35-45 minutes. Let cool for 10 minutes before serving warm.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Do not substitute canned sweet potato puree – it is too wet.
- This cornbread can also be baked in a 10-inch cast iron skillet or 9×9-inch baking pan.
Nutrition Information
How to Make Sweet Potato Cornbread Step by Step
Cook the Potatoes: Place 1 inch of water in a large pot and fit it with a steamer basket. Add in 2 medium peeled and chopped red garnet sweet potatoes, cover, and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10-15 minutes.
Puree the Potatoes: Transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup. Save the rest for another use.
Whisk the Dry: Preheat your oven to 375°F, and spray an 11×7-inch baking pan with oil. In a large bowl, whisk 2 cups of fine yellow cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of kosher salt, ½ teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg together.
Mix the Wet: In a separate medium bowl, mix the pureed sweet potato, ¼ cup of granulated sugar, ¼ cup of light brown sugar, 1 cup of milk, ½ cup of sour cream, 4 large eggs, and ½ cup of unsalted butter together.
Stir Together: Pour the wet ingredients into the dry and stir to combine.
Bake the Bread: Pour the batter into the prepared baking pan and bake for 35-45 minutes. Let cool for 10 minutes before serving warm.
