Ultimate Sweet Potato Cornbread
Sweet potato cornbread is moist and tender, loaded with sweet potato flavor and hints of warm cinnamon spice. Finished off with a brown sugar honey glaze, it pairs wonderfully with savory meals!
Watch me make this sweet potato cornbread from start to finish!
This week, we took on a new challenge as a family: Tennis and Pickle ball!! The boys had never played tennis before (I know, crazy!), and we’ve been trying to do more active things together as a family.
I hate exercising, so I love finding things that give me a workout without feeling like a workout. So far, biking through nature trails, swimming, and pickle ball are my jams!
We’ve headed to the park three times this week for family “tournaments,” and I’ve loved every minute.
Since I’ve burned a few calories, I earned the right to eat cornbread with every meal! That’s how that works, right?
I’ve had turkey chili on my mind, and oh, how I love me some spicy turkey chili with sweet potato cornbread!!
Have you ever had sweet potato cornbread before?
If not, let me introduce you to one of my favorite twists on southern cornbread. It’s rustic, gorgeous, moist, and downright delicious!
And yes, it just just gets even better then day so save a few pieces to have leftover cornbread to enjoy! (if you can)
What I love about this sweet potato cornbread recipe
I love the fact that this sweet potato cornbread has that classic “grit” crumb texture that cornbread is known for. I can’t tell you how many cornbreads I’ve had that was pretty much like eating a fluffy cake.
This recipe has slightly more yellow cornmeal than flour and produces the BEST texture. If you want it even more grittier you can decrease the flour even more! I like my cornbread moist and tender with a nice grit and this recipe delivers!
It has such a natural sweet potato flavor that’s enhanced with the warm spices of ground cinnamon, nutmeg, and clove. And that buttery brown sugar honey glaze just takes it to the next level of yumminess.
How to prepare the sweet potatoes
Be sure to prepare your sweet potato puree first. To do that, place the sweet potatoes in a larege pot and. cover with water. Bring to a boil and simmer until the potatoes are fork-tender. Remove for pot and the potatoes cool. Remove the skin. The skins should peel right off. Slice the potatoes and place into a food processor. Process until whipped and creamy. Measure out 1 cup of puree.
Here’s how to make it
(Full printable recipe with measurements can be found at the bottom of post)
INSTRUCTIONS
- Preheat oven to 400 F. Lightly butter a 8-inch glass baking dish. Set aside.
- Whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt cinnamon, clove, nutmeg, granulated sugar, and brown sugar in a large bowl. Set aside.
- In a large bowl, stir together sweet potatoes, eggs, egg yolk, butter, oil, vanilla, and buttermilk.
- Stir in orange food coloring if using.
- Gradually add dry ingredients to wet ingredients, stirring just until combined. Do not over-stir.
- Pour batter into the prepared pan.
- Bake on the middle rack for 20 minutes. After 20 minutes, tent with aluminum foil and bake for an additional 20 minutes, or until the center is set and a toothpick inserted into the center comes out clean or with moist crumbs clinging to it.
- Remove from oven and make the glaze.
- To prepare the glaze, stir together all of the glaze ingredients. (Make sure to stir the brown sugar into the butter while it’s hot so that it dissolves)
- Brush the glaze generously over the hot cornbread a few times. (You will not need all of the glaze.)
- Serve.
What to serve with sweet potato cornbread
I love serving this cornbread with meals I’d normally pair with regular cornbread. Since it’s sweet, it makes a great side dish for spicy, savory meals like chilis and soups. It also wonderful with collard greens and baked chicken. You could even serve it as a snack or dessert with coffee.
How to store sweet potato cornbread
To store sweet potato cornbread, first, let it cool completely to prevent condensation and sogginess. Next, wrap the cornbread tightly in plastic wrap or aluminum foil. Place it in an airtight container to keep it from drying out. Refrigerate for up to three days or place it in a freezer container and freeze for up to three months.
Reheat the cornbread in the microwave or warm it in the oven. If frozen, allow it to come to room temperature before reheating.
Tips for making the BEST sweet potato cornbread
Puree the sweet potatoes- Boiling the sweet potatoes and then pureeing them makes for the smoothest texture and the best way to avoid have those infamous stringy sweet potato fibers in your sweet potato cornbread batter!
Don’t overmix. This is the key to making really good cornbread. Overmixing creates a tough finished texture that doesn’t rise properly. Be sure to mix only until combined.
Check your baking powder. Make sure that your baking powder has not expired.
Common Questions
Can I bake this in a cast-iron skillet? You sure can!
How do I make this less sweet? Feel free to reduce the sugar and go light on the glaze to adjust the sweetness.
Can I add plain greek yogurt? Since we are using buttermilk, there is no need for yogurt. Doing so could make the cornbread have a heavier, gummy texture.
Can I replace the sweet potato with pumpkin? Absolutely
Can I use canned sweet potatoes? Yes you can. Be sure they are plain and not mixed with other ingredients.
Can I make this recipe gluten-free? Yes, use your favorite gluten-free flour.
Want more cornbread? Check out these cornbread recipes!
Get the Recipe:
Sweet Potato Cornbread
Ingredients
Cornbread
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛-¼ teaspoon clove
- ⅛-¼ teaspoon nutmeg
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 cup cooked sweet potatoes (pureed) (See note)
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 2 tablespoons vegetable oil
- ½ cup butter, melted
- ¼ teaspoon vanilla extract
- 1 cup buttermilk
- orange food coloring (optional)
Honey Butter
- 4 tablespoons butter, melted
- 2 tablespoons light brown sugar, packed
- 2 tablespoon honey
- pinch of salt
- pinch of cinnamon
Instructions
- *See note on how to prepare the sweet potato puree.
- Preheat oven to 400 F. Lightly butter an 8-inch glass baking dish. Set aside.
- Whisk together cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar in a large bowl. Set aside.1¼ cups yellow cornmeal, ¾ cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda, ½ teaspoon cinnamon, ⅛-¼ teaspoon clove, ⅛-¼ teaspoon nutmeg, ½ cup granulated sugar, ¼ cup light brown sugar, packed
- Combine pureed sweet potatoes, eggs, egg yolk, butter, oil, vanilla, and buttermilk in a large bowl. Stir in orange food coloring if using. (I used four drops of orange)1 cup cooked sweet potatoes (pureed), 2 eggs, room temperature, 1 egg yolk, room temperature, 2 tablespoons vegetable oil, ½ cup butter, melted, ¼ teaspoon vanilla extract, 1 cup buttermilk, orange food coloring (optional)
- Gradually add dry ingredients to wet ingredients, stirring just until combined. Do not over stir.
- Pour batter evenly into the prepared pan.
- Bake on the middle rack for 20 minutes. After 20 minutes, tent with foil and bake for an additional 20 minutes or until the middle is set.
- Remove from oven and make the glaze.
- To prepare the glaze, stir together all of the glaze ingredients. (Make sure to stir the brown sugar into the butter while it's hot so that it dissolves)4 tablespoons butter, melted, 2 tablespoons light brown sugar, packed, 2 tablespoon honey, pinch of salt, pinch of cinnamon
- Brush the glaze generously over the hot cornbread a few times. (You will not need all of the glaze.)
- Serve.
Absolutely delicious! I used plain Greek yogurt with a little water in place of the buttermilk and used olive oil in place of vegetable oil. I used 1/2 c of brown sugar and 1/4c white sugar. I didn’t make the optional topping. It was moist and not too sweet. It was served with Mediterranean seasoned boneless thighs, sauteed cabbage and roasted beets! Thank you for this amazing recipe!
I like you. You’re cornbread recipe looks delicious. Can you show yourself doing this? Like Martha.
Best cornbread ever!! Made this for Easter and everyone enjoyed i. I am checking out the rest of your wonderful recipes. Thanks so much for sharing.
Followed the recipe as I normally do the “first time”. Great flavor and texture. I think the only thing I’d do differently is cook it in my skillet❤️ thanks for sharing it. Colorado USA
Thank you! So glade you enjoyed the recipe.