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–+ servings
a square slice of sweet potato cornbread with butter and honey on top.
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5 from 4 votes

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. 
Prep Time20 minutes
Cook Time28 minutes
Total Time48 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 367kcal
Author: Julie Maestre

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.

Nutrition

Calories: 367kcal | Carbohydrates: 53g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 205mg | Potassium: 412mg | Fiber: 4g | Sugar: 21g | Vitamin A: 7190IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 2mg