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Home » Savory Bread

Published: Oct 21, 2019 · Modified: Apr 3, 2024 by Pam

Sweet Potato Cornbread

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Sweet Potato Cornbread has subtle hints of sweetness and cinnamon making it perfect for your fall and winter meals.

vertical shot of sweet potato cornbread in skillet with eggs and buttermilk behind

Sweet Potato Cornbread is a delicious twist on the classic making it perfect to go with a bowl of soup or stew, or any other traditional cool-weather dish. It's easy to make, and is a great way to use up leftover baked sweet potatoes.

An idea is born

Funny story: Some time back a friend was telling me about a restaurant she loves in a favorite beach town. "They have sweet potato biscuits that are just the best", she said - or so I thought. Thinking that sounded great, I set about crafting a recipe for sweet potato biscuits.

As sometimes happens when developing a recipe it took a few tries to perfect. About the time I finished, I saw the friend and told her about it. "No," she said, "it was sweet potato cornbread." Duh!

Sweet Potato Biscuits are simple to make and such a special addition to your table.

Being about ready to post the Sweet Potato Biscuit recipe I went ahead with it. And, I must say, the biscuits are really good. We had them with our Thanksgiving dinner last year and they were definitely a hit. They also freeze beautifully, making a great addition to our post Make Ahead Recipes for Holiday Meals. 

At any rate, I filed the idea of Sweet Potato Cornbread away in my mind and it's now a reality. I think you'll love it too. Personally, I can't think of anything I'd rather have with a nice big serving of collard greens. (Now that's southern food! More info on southern recipes here. )

sweet potato cornbread in skillet with slices behind
Jump to:
  • An idea is born
  • How to cook Sweet Potato Cornbread
  • How to eat Sweet Potato Cornbread
  • 📖 Recipe
  • Love sweet potatoes?
  • More Recipes You'll Want to Try:

Of course, this sweet potato cornbread is good any time of year. Going back to the source of the idea - it's served year round in a seafood restaurant at the beach. So... whenever you have a hankering, go for it!

How to cook Sweet Potato Cornbread

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A few tips to keep in mind, but overall this is a simple, straightforward recipe:

  • Make it in a cast iron skillet. Heating the empty skillet before you pour in the batter gives crispy edges. If you don't own an iron skillet you can click here and order from Amazon.
  • Bake the sweet potatoes. In researching ideas I saw some recipes that recommend cutting the sweet potato into cubes and boiling. I can't help but think this would diminish flavor and nutrition.
  • Mash the sweet potatoes well. This is the type of potato masher I use. 
  • Use self-rising cornmeal mix. It is an already blended combination of cornmeal, flour and leavening agents. It's no better than adding all of those ingredients individually - it's just easier. We use it in our Buttermilk Cornbread Muffins and to make the cornbread for our Cornbread Dressing. Click here to order.

How to eat Sweet Potato Cornbread

It's so good hot from the oven you can eat it absolutely plain. But, it is most definitely delicious with a good drizzle of honey.

slice of sweet potato cornbread with honey dripping

Better yet, how about honey and a good, big pat of butter?

slice of sweet potato cornbread on plate with honey and butter on top

For a sweet potato breakfast or brunch bread be sure to check out this easy recipe. Sweet Potato Muffins with Crumble Topping have an optional praline glaze. It also makes a great side for Carrot Pumpkin Soup with Brown Butter.

📖 Recipe

sweet potato cornbread in iron skillet.

Sweet Potato Cornbread

Pam
This Sweet Potato Cornbread has just a touch of sweetness and a light cinnamon twist. Perfect with all of your fall and winter favorites, or anytime of year.
5 from 5 votes
Print Recipe Pin Recipe

Ingredients
  

  • 3 cups self-rising cornmeal mix
  • 3 Tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 3 eggs
  • 1-½ cups mashed sweet potatoes (about 2 medium)
  • ⅔ cup buttermilk
  • ¼ cup melted butter

Instructions
 

  • Heat greased10 inch cast iron skillet for 5 minutes in oven which has been preheated to 425 degrees.
  • Stir all ingredients in bowl just until well blended and put in heated skillet.
  • Bake for 22-25 minutes or until lightly brown and done in center.
Tried this recipe?Let us know how it was!

Love sweet potatoes?

This is a super simple recipe that makes a wonderful side dish year round. Only 4 ingredients are in this one and it has humble beginnings in the Gullah culture of the Carolina Lowcountry. Gullah Style Sweet Potato recipe can be found here.

Sweet Potato Butter is divine spread on a fresh Buttermilk Biscuit or toast and it makes a unique hostess gift, too!

Smoked Sweet Potatoes will blow their minds when you serve them fresh and hot off the grill or smoker! If you'd rather not heat up the grill, you'll love these Pan Fried Sweet Potatoes.

Be sure to tag us on Facebook and Instagram with a photo of your Sweet Potato Cornbread. We love seeing your versions of our recipes.

And don't forget to sign up here for a new recipe each week. 

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Reader Interactions

Comments

  1. Cookilicious says

    October 22, 2019 at 10:58 am

    Pinned it as well..I am definitely making this..

    Reply
    • Pam says

      October 22, 2019 at 3:53 pm

      Great! Thank you.

      Reply
  2. Chris Collins says

    October 22, 2019 at 11:49 am

    5 stars
    I've never made Sweet Potato Cornbread before, but after reading this I'll definitely be giving it a go!

    Reply
    • Pam says

      October 22, 2019 at 3:53 pm

      I'm betting you're going to love it.

      Reply
  3. Beth says

    October 22, 2019 at 11:54 am

    5 stars
    Truly an inspired recipe! I have a chili in the crockpot and I'm headed to the kitchen to make this yummy cornbread for a side!

    Reply
    • Pam says

      October 22, 2019 at 3:52 pm

      That sounds divine, Beth!

      Reply
  4. Suzy says

    October 22, 2019 at 11:56 am

    5 stars
    I can't believe how easy these look to make! I love that there are just a few simple ingredients! Making these asap!

    Reply
    • Pam says

      October 22, 2019 at 3:52 pm

      Thanks, Suzy! Sometimes simple is best.

      Reply
  5. Aimee says

    October 22, 2019 at 11:58 am

    Sweet cornbread is one of my favorite side dishes, but I often feel it's not sweet enough. I bet adding the sweet potato, which is genius, makes it perfect!

    Reply
    • Pam says

      October 22, 2019 at 3:51 pm

      It is lightly sweet, Aimee. But, if you prefer more sweetness you could easily add a couple of more tablespoons of brown sugar.

      Reply
  6. Toni says

    October 22, 2019 at 12:13 pm

    5 stars
    I loved how easy this is to make! So delish, too!

    Reply
    • Pam says

      October 22, 2019 at 3:51 pm

      Thanks, Toni!

      Reply
  7. Amy says

    June 23, 2020 at 9:24 am

    5 stars
    This was easy to make and totally delicious!! I substituted the cornmeal with 300g of millet flour and 100g of sorghum flour for a lectin free option. I absolutely love the texture. Thank you 🙂

    Reply
    • Pam says

      June 23, 2020 at 5:11 pm

      Thanks for letting us know, Amy!

      Reply
  8. Wanda Matthews says

    July 20, 2020 at 9:52 am

    I made this bread last night, had to add more milk just to moisten everything. The taste was very good but not sure why the batter was so dry. Maybe next time I'll only use 2 cups of the corn meal mix.

    Reply
    • Pam says

      July 20, 2020 at 8:14 pm

      Hmmm.... no one else has mentioned having that problem. Did you use large eggs and get 1 to 1 and a half cups of sweet potato to mix in? I'm afraid using only 2 cups of the corn meal mix would make for a very wet batter. If you try it, please come back and let us know how it turns out.

      Reply
  9. Terence says

    November 22, 2020 at 6:32 pm

    Hello... can this recipe be made into Muffins????
    Has anyone tried to make muffins????

    Thanks in advance and Be Safe!!!!

    Reply
    • Pam says

      November 23, 2020 at 9:28 am

      Hi Terence. We have not made this into muffins though I'm sure it would work. I would adjust the cooking time downward and just keep a close eye on them. Come back and let us know about how long it took. Thanks!

      Reply
5 from 5 votes

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