Sweet Potato Cornbread

This sweet potato cornbread is moist, delicious, and super easy to make. A quick and easy side dish that’s perfect for the holidays, birthdays, and more.

Serve this with 4 cheese mac and cheese and smothered turkey wings for a complete Southern-style meal.

This recipe was adapted from my favorite cornbread recipe. All I did differently was add mashed sweet potato, honey, and pumpkin pie spice.

Why I Love This Sweet Potato Cornbread

• It’s super soft and fluffy.
• Although the top cracks a little bit, it still baked perfectly.
• Can be enjoyed for breakfast, dessert, appetizer, or as a side dish.
• Tastes so much better than regular cornbread!
• The texture is super soft and it tastes like cornbread with a hint of sweet potato and cinnamon.

Ingredient Notes

• Cornmeal – It isn’t cornbread without cornmeal.
• Flour – Plain all-purpose flour works best for this recipe.
• Pumpkin Spice – Adds so much flavor!
• Eggs and Buttermilk – Use room-temperature eggs and buttermilk for even baking.
• Butter – Make sure to let it cool slightly so it doesn’t scramble the eggs.
• Food Coloring – I used equal parts of red and yellow food coloring to make orange because I didn’t have orange food coloring. Use orange food coloring if you have it on hand.

How To Make

1. Preheat your oven to 375 degrees F. Place the 10-inch iron skillet in the oven and let it warm up for 5 minutes.
2. Peel the sweet potato and dice it into 3/4 inch cubes. Place the sweet potato cubes into a saucepan and cover it with lukewarm water. Bring to a boil and cook until tender. This should take about 10 minutes.
3. Once the sweet potato is fork-tender, drain it, and mash until smooth. I like to use an electric mixer. Allow the sweet potato mash to cool for at least 25 minutes.
4. Add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring, and sugar to a large bowl and mix until well combined.
5. Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated but do not overmix.
6. Add 1 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula.
7. Bake for 28 minutes or until the center is completely set. Don’t overbake otherwise it will turn out dry.
8. Allow the cornbread to cool for at least 10 minutes before slicing into it. Serve with softened butter and honey, if desired, and enjoy!

Top Tips and Recipe Substitutions

• If you don’t have pumpkin pie spice on hand feel free to use ground cinnamon instead.
• I highly recommend using store-bought thick buttermilk otherwise it won’t be as moist.
• Use room-temperature eggs and buttermilk for even baking.
• It’s crucial that you allow the sweet potato to cool for at least 25 minutes before mixing in the eggs.
• For best results, serve warm with extra butter and honey.

Storage

Place any leftovers in an air-tight container and keep it at room temperature.

More Recipes You Might Enjoy…

• Sweet Potato Bread
• Mashed Sweet Potatoes
• Crockpot Sweet potato Casserole
• Sweet Potato Casserole

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