Allow me to introduce you to my latest kitchen favorite: sweet potato cornbread!
It’s wonderfully soft, sweetly spiced, and incredibly flavorful. And that stunning orange hue just makes it picture-perfect, don’t you think?
The sweet potatoes bring a natural sweetness and a moist texture that makes every bite feel like a warm hug.
Plus, the hint of pumpkin pie spice adds a cozy, autumnal flavor that’s perfect for any season.
Why You’ll Love This Sweet Potato Cornbread
Unique Autumnal Twist: Mashed sweet potato adds a delightful taste and color, setting it apart from traditional cornbread recipes.
Super Moist Texture: Thanks to the sweet potato, buttermilk, and sour cream, this cornbread boasts a wonderfully moist and tender crumb, ensuring it remains soft and enjoyable even after cooling.
Aromatic Spices: Pumpkin pie spice adds a warm, aromatic touch, infusing the cornbread with subtle hints of cinnamon, nutmeg, and cloves.
Ingredients
- Mashed Cooked Sweet Potato: Adds moisture, natural sweetness, and a beautiful orange hue.
- Yellow Cornmeal: Provides the classic cornbread flavor and slightly gritty texture.
- All-Purpose Flour: Acts as the structural foundation for the cornbread, providing stability and helping it rise.
- Light Brown Sugar: Contributes a subtle caramel-like sweetness and helps keep the cornbread moist.
- Baking Powder and Baking Soda: The leavening agents that help the cornbread rise and achieve a light, fluffy texture.
- Pumpkin Pie Spice: A blend of warm spices that complements the sweet potato flavor. Pumpkin pie spice typically includes cinnamon, ginger, nutmeg, and allspice.
- Salt: Enhances the overall flavor of the cornbread and balances the sweetness.
- Large Eggs: Bind the ingredients together and provide structure to the cornbread. Eggs also contribute to the rich flavor and help the bread rise.
- Buttermilk and Sour Cream: Add tanginess and moisture to the cornbread. The acidity also activates the baking soda for a better rise and tender crumb.
- Unsalted Butter: Enriches the flavor and texture of the cornbread.
How to Make Sweet Potato Cornbread
This cornbread pairs wonderfully with a hearty bowl of chili or a BBQ spread and is even delicious on its own with a smear of butter and a drizzle of honey.
And if you start with pre-cooked spuds, it’s so easy to whip up.
1. PREHEAT the oven to 375°F and grease a 9-inch cast iron skillet or 8×8-inch baking pan.
2. MIX the dry ingredients in a large bowl and the wet ingredients in a separate bowl. Use a spatula to combine the two just until no streaks of flour are visible.
3. POUR the batter into the skillet/baking dish and smooth out the top.
4. BAKE for 25-30 minutes until the top is golden brown.
5. COOL the bread for 10-15 minutes. Then slice, serve, and enjoy!
Tips For the Best Sweet Potato Cornbread
When this beauty came out of the oven, the smell of brown sugar and pumpkin pie spice filled my kitchen with the coziest aroma.
I could barely wait for it to cool before digging in!
If you’re nervous about making cornbread, check out these tips.
- Fresh is best. Use freshly cooked and mashed sweet potato for the best flavor and texture. Canned sweet potato puree can be used in a pinch, but be sure it’s 100% pure sweet potato.
- Mash well. Make sure the cooked sweet potato is mashed until smooth and free of lumps for the best texture.
- Room-temperature ingredients. Before mixing, let the eggs, buttermilk, and sour cream come to room temperature to help them incorporate evenly into the batter.
- Don’t overmix. Stir the wet and dry ingredients by hand, just until combined. Overmixing can lead to tough, dense cornbread.
- Adjust to taste. The pumpkin pie spice should be enough to enhance the potatoes. But feel free to play around, adding more cinnamon or nutmeg, as needed, to suit your tastes.
- Cast iron baking. If using, warm the skillet in the preheating oven for a crispy, golden brown crust.
- Make muffins. Pour the batter into greased muffin cups and bake for about 15-20 minutes.
- Variations: Add extras like grated cheddar cheese, chopped jalapeños, crumbled bacon, dried cranberries, or fresh corn kernels.
- Serving. Serve the sweet potato cornbread warm, topped with softened butter and an extra drizzle of honey or maple syrup if desired. It’s delicious alongside chilis, stews, barbecue, and holiday meals.
How to Store
I think this sweet potato cornbread would be a showstopper on any holiday table.
It’s easy to make but special enough for gatherings with family and friends.
Better yet, it stores and even freezes well!
To Store: Wrap cold leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
To Freeze: Wrap cooled cornbread tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe container for 3 months and thaw overnight in the refrigerator before reheating.
To Reheat: Warm individual slices in the microwave for 15-20 seconds or until heated through. Alternatively, reheat the entire cornbread in a 300°F oven for 10-15 minutes, covered with foil to prevent drying out.
More Cornbread Recipes Your Family Will Love
Mexican Cornbread Casserole
Chicken and Cornbread Casserole
Honey Cornbread Muffins
3-Ingredient Ranch Cornbread
Sweet Potato Cornbread
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servings10
minutes30
minutes234
kcalMeet my latest kitchen favorite: sweet potato cornbread! It’s soft, sweetly spiced, and incredibly flavorful, with a stunning orange hue.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup light brown sugar, packed
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs
1 cup cooked sweet potato, mashed (about 1 large sweet potato)
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup unsalted butter, melted and slightly cooled
Instructions
- Preheat the oven to 375°F. Grease a 9-inch cast iron skillet or 8×8-inch baking pan.
- In a large bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- In a separate bowl, whisk the eggs until smooth. Then, mix in the sweet potato, buttermilk, sour cream, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix.
- Transfer the batter to the prepared skillet or pan and smooth out the top. Bake for 25-30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for at least 15 minutes before slicing and serving. Enjoy warm with extra butter and honey if desired.
Notes
- For the best flavor and texture, use freshly cooked and mashed sweet potatoes. Canned sweet potato puree can be used in a pinch.
- Let the eggs and buttermilk come to room temperature before mixing the batter. This helps the cornbread rise evenly.
- Warm the cast iron skillet in the oven while it preheats to give the bread crispy edges.
When I was growing up my mother would make sweet potato biscuits. They were great but I cannot find a good recipe. Do you have a sweet potato biscuit recipe?
Hi, John! We don’t actually have one (yet!). But Kim does have a link to a sweet potato biscuit recipe in her list of 25 sweet potato recipes to make all year. It isn’t her recipe, but she included it in her roundup, so she must have tried it and enjoyed it. It’s number 15 on that list if you want to check it out. 🙂
I love these recipes by Kim. I ove trying new recipes so this is somewhat addictive to me.😊
Please keep them coming.
That’s not a terrible addiction to have! 🙂