Sweet Potato Cornbread

There is just something about easy cornbread recipes that round out a meal and make whatever you’re eating extra comforting. This sweet potato cornbread recipe is so simple and pairs well with a fantastic fall chili recipe. It’s a great way to repurpose any leftover cooked sweet potato you may have on hand. I love eating a slice of this moist sweet potato cornbread recipe with a generous amount of butter and a drizzle of honey. It really is THAT good.

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Why You’ll Love This Sweet Potato Cornbread

Easy to make: this recipe is whipped up SO quickly and doesn’t take a lot of time to bake. You’ll have this ready to go for dinner in no time.

Wholesome ingredients: I love recipes that use high-quality, real ingredients and this recipe uses just that!

Repurpose leftover sweet potato: if you have any cooked sweet potato, it’s a great way to use up any leftovers you may have on hand!

Fall cornbread recipe: although this is a classic cornbread recipe, I added a twist with using sweet potato and pumpkin pie spice so this recipe fully embraces fall.

Great for a crowd: this recipe would be a great holiday side dish recipe. I love recipes that can easily be doubled if needed for serving a large group!

Ingredients

• 1 cup cornmeal – for that classic cornbread texture and flavor. I love Bob’s Red Mill.
• 1 cup all-purpose flour – helps create a soft, tender crumb.
• 2 tsp baking powder – gives the cornbread a nice lift.
• ½ tsp baking soda – balances the acidity from the sweet potato and honey.
• ½ tsp salt – enhances the overall flavor.
• 2 tsp pumpkin pie spice (optional) – adds cozy, warm spice notes that pair beautifully with the sweet potatoes.
• 2 large eggs – bind the batter and add richness.
• ¼ cup brown sugar – adds sweetness and a touch of molasses depth.
• ¼ cup honey – gives a natural sweetness and moist texture.
• 1 cup whole milk – keeps the batter smooth and tender.
• 1 cup cooked and mashed sweet potato – the star ingredient for flavor, color, and moisture.
• ⅓ cup butter, melted and cooled – adds buttery richness to every bite.

How to Make Sweet Potato Cornbread

Preheat the oven to 375 degrees Fahrenheit.  

In a medium mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice if using until combined. 

In a large mixing bowl whisk together the eggs, brown sugar, honey, milk, and sweet potato. Then stir in the melted butter until combined. 

Fold the dry ingredients until just combined, do not overmix.  

Pour the batter into a 10″ cast iron skillet and bake for 25-30 minutes or until a toothpick comes out clean or with a few moist crumbs.  

Let cool before slicing and serving and enjoy!  

Sweet Potato Cornbread Variations

Honey Butter Glaze: melt a little butter and honey together and brush over the top of the freshly baked cornbread.

Jalapeño Cheddar: omit the pumpkin pie spice and add diced jalapeno and shredded cheddar for a jalapeño cheddar cornbread.

Make into Muffins: scoop the batter into a muffin pan instead! Just adjust the cooking time as they may bake a little faster so keep an eye on them.

Dairy-free: swap the butter for ghee or coconut oil, and use dairy-free milk instead of whole milk for the batter.