There’s something magical about a fresh baked slice of cornbread but add sweet potato into the mix, and you’ve got a side dish that’s next level delicious. This Sweet Potato Cornbread Recipe combines the rustic charm of classic cornbread with the moist, naturally sweet flavor of mashed sweet potatoes. It’s the perfect companion to soups, chili, BBQ, and holiday dinners.

Whether you’re baking it for Thanksgiving or a cozy weeknight dinner, this golden, tender bread is bound to become a family favorite.

Sweet Potato Cornbread Recipe

Why You’ll Love This Sweet Potato Cornbread

Moist & Tender: Sweet potato adds natural moisture for a softer crumb.
Naturally Sweet: No need for loads of sugar the potato does the work.
Beginner Friendly: Simple, fuss free steps for bakers of all levels.

Ingredients for homemade sweet potato cornbread on wooden table. — Everything you need for the perfect sweet potato cornbread in one shot.

Ingredients You’ll Need for Sweet Potato Cornbread

To make the best sweet potato cornbread, gather:

1 cup mashed sweet potatoes (about 2 medium sweet potatoes, cooked & mashed)
1 cup cornmeal (yellow, for best flavor)
1 cup all purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional, for warmth)
⅓ cup brown sugar (optional, for extra sweetness)
1 cup milk or buttermilk
2 large eggs
½ cup unsalted butter, melted

How to Make Sweet Potato Cornbread (Step by Step)

1. Prepare the Sweet Potatoes

Peel, cube, and boil sweet potatoes until fork tender (about 15 minutes).
Drain, then mash until completely smooth. Set aside to cool.

2. Preheat the Oven

Set oven to 375°F (190°C).
Grease or line an 8×8 inch baking dish or cast iron skillet.

3. Mix the Dry Ingredients

In a large bowl, whisk cornmeal, flour, baking powder, salt, and cinnamon.

4. Combine the Wet Ingredients

In another bowl, whisk mashed sweet potatoes, eggs, milk, melted butter, and brown sugar until well blended.

5. Make the Batter

Gently fold the wet mixture into the dry until just combined (do not overmix).

6. Bake

Pour into prepared dish and bake for 25–30 minutes, until golden brown and a toothpick comes out clean.

7. Serve

Let cool for 10 minutes before slicing. Serve warm with butter, honey, or alongside chili.

Close up of moist and fluffy sweet potato cornbread texture. — Soft, fluffy, and moist every bite melts in your mouth.

Serving Suggestions

Pair with hearty dishes like beef chili, BBQ ribs, or roasted chicken.
Serve warm with honey butter for a sweet touch.
Make it festive for Thanksgiving or Christmas dinners.

Storage & Reheating

Store at room temperature in an airtight container for up to 2 days.
Refrigerate for up to 5 days or freeze for 2 months.
Reheat in the oven at 300°F (150°C) or microwave in short bursts until warm.

Nutrition Facts (Per Serving – 1 Slice)
Calories	210 kcal
Carbohydrates	34 g
Dietary Fiber	3 g
Sugars	9 g
Protein	4 g
Total Fat	7 g
Saturated Fat	3 g
Cholesterol	40 mg
Sodium	280 mg
Potassium	190 mg
Calcium	55 mg
Iron	1.2 mg

Recipe FAQ’s

1. Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes work well for this recipe. Just make sure to drain them thoroughly and mash them until smooth before adding to the batter.

2. How do I make sweet potato cornbread more moist?
For extra moistness, add a little sour cream, Greek yogurt, or an extra tablespoon of butter to the batter. Avoid overbaking, as that can dry it out.

3. Can I make this recipe gluten-free?
Absolutely. Simply swap the all purpose flour for a gluten free flour blend. Make sure your cornmeal is also labeled gluten free.

4. What can I serve with sweet potato cornbread?
It pairs beautifully with chili, BBQ dishes, soups, and stews. It’s also delicious with a pat of honey butter for a sweet twist.

5. How long does sweet potato cornbread last?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.