Sweet potato cornbread is one of those comfort foods that instantly makes a kitchen feel warmer and more inviting. It’s soft, moist, and just the right balance of savory and sweet, with that golden hue that can only come from fresh sweet potatoes.

I first made this recipe one crisp autumn afternoon when the scent of cinnamon and roasting sweet potatoes was already in the air from other baking projects. I wanted a cornbread that could stand on its own, not just as a side but as the star of the table. Something richer and more flavorful than the typical skillet cornbread.

This sweet potato cornbread is a recipe that many people turn to during the holiday season, but it’s just as delicious alongside a bowl of chili on a weeknight. The sweet potatoes add not only moisture but also a velvety texture, while the cornmeal gives it that rustic bite. It’s a dish that bridges the gap between traditional Southern cornbread and a slightly more decadent bake, making it irresistible from the first slice to the last crumb.

Why I Love This Recipe

I love this sweet potato cornbread because it feels like comfort food with a touch of elegance. It’s not overly sweet like cake, yet it’s richer than plain cornbread. The sweet potato flavor is subtle but unmistakable, and it blends beautifully with honey or a dab of butter.

One of the things that makes this recipe special is how versatile it is. It works just as well in a cast-iron skillet for those crispy edges as it does in a baking dish for softer slices. The batter comes together quickly, making it perfect for both a weeknight dinner or a holiday spread.

The combination of mashed sweet potatoes and cornmeal creates a naturally moist crumb, so it stays fresh longer than typical cornbread. And because the sweet potatoes provide a natural sweetness, you don’t need to overload it with sugar. That balance makes it appealing to people who like their cornbread just a little sweet but not dessert-like.

It’s the kind of recipe that has a way of becoming “the one” in your kitchen—the one everyone requests and the one you keep tucked in your recipe box for years to come.

Ingredients for Sweet Potato Cornbread

If you’ve never made sweet potato cornbread before, you might be surprised by how simple the ingredients are. The beauty is in using fresh, quality components that let the natural flavors shine.

For the best flavor, I always recommend roasting the sweet potatoes rather than boiling them. Roasting concentrates their natural sweetness and caramelizes the edges, giving the cornbread a deeper flavor. You’ll need just enough butter to make it rich, a good balance of cornmeal and flour for texture, and the right amount of baking powder to keep it light.

You’ll also want to use milk or buttermilk, depending on the level of tanginess you prefer. I tend to lean toward buttermilk for a slightly more complex flavor, but regular milk works beautifully too.

A drizzle of honey or maple syrup in the batter isn’t traditional in all recipes, but I find it rounds out the flavor without overpowering it.

Here’s what you’ll need:

Fresh sweet potatoes (roasted and mashed)
Yellow cornmeal
All-purpose flour

Baking powder
Salt
Butter (melted)

Milk or buttermilk
Eggs
Honey or maple syrup (optional, but highly recommended)

How Much Time Will You Need

From start to finish, you can have sweet potato cornbread ready in just over an hour, but most of that time is hands-off while the sweet potatoes roast.

Roasting sweet potatoes: about 35–40 minutes
Mixing batter: 10 minutes

Baking: 25–30 minutes

If you roast the sweet potatoes ahead of time, you can cut that prep time almost in half.

How to Make This Sweet Potato Cornbread

Step – 1: Preheat your oven to 400°F (200°C). Wash your sweet potatoes and prick them several times with a fork. Place them on a baking sheet and roast until tender, about 35–40 minutes, depending on size.

Step – 2: Once roasted, allow the sweet potatoes to cool slightly, then peel and mash them until smooth. You’ll need about 1 cup of mashed sweet potato for this recipe.

Step – 3: Lower the oven temperature to 375°F (190°C). If you’re using a cast-iron skillet, place it in the oven to preheat for that crispy-edged finish.

Step – 4: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.

Step – 5: In a separate bowl, mix the mashed sweet potatoes, melted butter, milk or buttermilk, eggs, and honey or maple syrup (if using). Whisk until smooth and creamy.

Step – 6: Gently fold the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing—this will keep your cornbread tender.

Step – 7: If using a preheated skillet, carefully remove it from the oven and swirl in a small pat of butter to coat the bottom. Pour in the batter, smoothing it evenly.

Step – 8: Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step – 9: Let it cool for at least 10 minutes before slicing. Serve warm with butter, honey, or as part of a bigger meal.

Substitutions

One of the nice things about sweet potato cornbread is that it’s forgiving. You can adapt it to what you have on hand without sacrificing flavor.

If you don’t have fresh sweet potatoes, canned sweet potato puree works in a pinch—just be sure to drain any excess liquid. Butternut squash puree can also be used and gives a similar color and sweetness.

For the dairy, almond milk, oat milk, or soy milk can replace regular milk, and vegan butter can substitute for dairy butter if needed. You can also swap the honey for agave syrup if you prefer a vegan-friendly sweetener.

Cornmeal type matters, too. If you like a finer crumb, use fine-ground cornmeal. For more texture, use a medium or coarse grind.

Best Side Dish of Sweet Potato Cornbread

Sweet potato cornbread can be the highlight of a meal, but it also shines when paired with the right sides. Here are three that bring out its best qualities:

A hearty bowl of chili (spicy or mild)
Collard greens or sautéed kale with garlic

Roasted chicken or turkey with pan juices

Serving and Presentation Tips

Sweet potato cornbread is beautiful enough to serve as-is, but a little attention to presentation can make it even more inviting. I love serving it straight from a cast-iron skillet—there’s something rustic yet charming about placing the whole skillet on the table and letting people slice their own piece.

If you’re serving it for a holiday dinner, cut it into neat squares and arrange them in a bread basket lined with a clean kitchen towel to keep them warm. A drizzle of honey right before serving adds a glossy finish and a hint of sweetness that catches the light. For a brunch spread, try cutting the cornbread into small wedges and serving with whipped honey butter or cinnamon butter for a softer, more decadent bite.

The color of sweet potato cornbread already leans golden and inviting, so it pairs beautifully on a plate with greens, reds, and deep browns from other dishes.

Tips and Tricks to Make This Recipe Even Better

The secret to unforgettable sweet potato cornbread lies in small details:

Roast, don’t boil, your sweet potatoes – roasting concentrates the flavor and prevents the cornbread from becoming watery.

Warm your milk or buttermilk slightly before mixing—this helps it combine better with melted butter and prevents clumping.
Use a hot skillet – preheating your cast-iron skillet before adding the batter gives you that irresistible golden crust.
Don’t overmix – stir the batter just until the dry and wet ingredients are combined to avoid a dense texture.

Let it rest before cutting – giving it at least 10 minutes helps it set so it slices cleanly.

Common Mistakes to Avoid

A few simple missteps can keep your cornbread from turning out its best:

Using too much liquid – if your sweet potatoes are very moist, reduce the milk slightly.

Skipping the preheat – a cold pan can lead to uneven baking and a pale crust.
Overbaking – sweet potato cornbread can dry out if baked too long; check for doneness early.
Forgetting to season – without enough salt, the flavor falls flat.

Overmixing the batter – this can make it tough instead of tender.

How to Store It

Sweet potato cornbread stores beautifully for a couple of days at room temperature or longer in the freezer.

Room temperature – Wrap in foil or store in an airtight container for up to 2 days.

Refrigerator – Store in an airtight container for up to 5 days. Warm before serving for the best texture.
Freezer – Wrap slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature and reheat in a low oven before serving.

FAQ

Can I make sweet potato cornbread ahead of time?
Yes, you can bake it a day ahead. Store it wrapped at room temperature and reheat before serving.

Can I use canned sweet potatoes?
Yes, but drain them well and mash until smooth to avoid excess liquid.

Can I make this recipe gluten-free?
You can replace the all-purpose flour with a 1:1 gluten-free baking blend.

Do I have to use buttermilk?
No, regular milk works fine. Buttermilk just adds a slight tanginess.

Can I make it without eggs?
Yes, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to thicken).

Sweet Potato Cornbread