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.

It’s super soft and fluffy. Although the top cracks a little bit, it still baked perfectly.


– all-purpose flour – cornmeal – baking powder – baking soda – pumpkin pie spice – sugar – eggs – buttermilk – honey – butter  – potato mashed – orange food coloring

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.

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.

Tips and Recipe Variations

- If you don’t have pumpkin pie spice on hand feel free to use ground cinnamon instead. - For best results, serve warm with extra butter and honey.



Gluten Free Sweet Potato Bread 

Mashed Sweet Potatoes

Roasted Baby Potatoes