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
- Preheat your oven to 375 degrees F. Place the 10-inch iron skillet in the oven and let it warm up for 5 minutes.
- 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.
- 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.
- Add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring, and sugar to a large bowl and mix until well combined.
- Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated but do not overmix.
- Add 1 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula.
- Bake for 28 minutes or until the center is completely set. Don’t overbake otherwise it will turn out dry.
- 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…
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Sweet Potato Cornbread
Equipment
- 10-inch iron skillet
- electric mixer or potato masher
- large bowl
- Rubber Spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup sugar
- 2 eggs room temperature
- 1 cup buttermilk room temperature
- 2 tablespoons honey
- 1/2 cup plus 1 tablespoon unsalted butter melted and slightly cooled
- 1 cup sweet potato mashed about 1 large sweet potato
- 1/2 tablespoon orange food coloring optional
Instructions
- Preheat your oven to 375 degrees F. Place the 10-inch iron skillet in the oven and let it warm up for 5 minutes.
- 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.
- 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.
- Add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring, and sugar to a large bowl and mix until well combined.
- Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated but do not overmix.
- Add 1 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula.
- Bake for 28 minutes or until the center is completely set. Don't over bake otherwise it will turn out dry.
- Allow the cornbread to cool for at least 10 minutes before slicing into it. Serve with softened butter and honey, if desired, and enjoy!
Notes
- If you don’t have pumpkin 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 and melted butter to cool for at least 25 minutes before mixing in the eggs.
- For best results, serve warm with extra butter and honey.
Absolutely delicious and moist.
Thank you
So glad you enjoyed it!