If you’re searching for a comforting classic with a sweet, Southern twist, Sweet Potato Cornbread is about to become your new go-to recipe. This golden, tender bread combines the earthiness of sweet potatoes with the rustic crumb of cornmeal, plus just the right touch of warm spices and buttery sweetness. Whether you serve it with a bowl of chili, alongside your favorite barbecue, or as a hearty snack with honey butter, Sweet Potato Cornbread brings warmth and nostalgia to any table.

Sweet Potato Cornbread Recipe - Recipe Image

Ingredients You’ll Need

Every element in this Sweet Potato Cornbread recipe has a purpose, contributing to its unique flavor, irresistible texture, and gorgeous color. Here’s what you’ll need—and a little wisdom on why each ingredient matters.

Yellow cornmeal: The foundation of cornbread, giving the bread its classic crumb and heartiness.
All-purpose flour: Lightens the texture for a softer, less dense bite.
Baking powder & baking soda: These leaveners ensure your bread rises tall with a fluffy interior.
Salt: Balances sweetness and boosts every other flavor in the loaf.
Cinnamon, clove, nutmeg: This trio of spices brings subtle warmth that marries beautifully with sweet potatoes.
Granulated sugar & light brown sugar: White sugar for sweetness, brown sugar for a deeper, caramel-like richness.
Cooked sweet potatoes (pureed): The star of the show—lending moisture, natural sweetness, and gorgeous color.
Eggs + egg yolk: Add structure and extra richness to the batter.
Vegetable oil: Keeps the cornbread extra moist without weighing it down.
Butter, melted: Infuses a rich, buttery flavor into every bite.
Vanilla extract: Just a splash enhances all the sweet notes in the bread.
Buttermilk: Tenderizes the crumb and adds a slight tang, balancing the sweet potato’s earthy flavor.
Orange food coloring (optional): For an extra pop of orange, if you’re feeling festive!
Honey Butter (for serving): Melted butter, brown sugar, honey, a pinch of salt and cinnamon—this glorious, glossy glaze brings everything together.

How to Make Sweet Potato Cornbread

Step 1: Prepare the Sweet Potato Puree

First things first—those sweet potatoes! Place whole sweet potatoes (skin on) in a pot, cover with water, and boil them until a fork pierces through easily. Once cool enough to handle, slip the skins off and toss the potatoes into a food processor. Process until satiny-smooth and whipped; you’ll need one generous cup for your batter. This simple step gives your Sweet Potato Cornbread the soft texture and natural sweetness that take it over the top.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar. Take a moment to really blend these together—you want every bite to be flavorful and evenly textured, with those aromatic spices woven throughout.

Step 3: Combine the Wet Ingredients

In another large bowl, add your warm sweet potato puree, eggs, egg yolk, melted butter, vegetable oil, vanilla, and buttermilk. If you want to amp up the orange hue, add a few drops of orange food coloring now! Whisk everything until you have a golden, creamy mixture.

Step 4: Bring It All Together

Pour the dry ingredients into the wet mixture, and, using a spatula or wooden spoon, gently fold everything together. Be careful not to overmix! Just stir until you no longer see streaks of flour—this keeps your Sweet Potato Cornbread tender and avoids making it tough.

Step 5: Bake

Pour the lush, thick batter into a buttered 8-inch baking dish, smoothing out the top. Bake at 400 F in the middle of your oven for 20 minutes, then tent loosely with foil and bake for another 20 minutes until the center is set. The result? A beautifully risen, golden-orange loaf that smells like autumn and family gatherings.

Step 6: Glaze with Honey Butter

While the cornbread is still piping hot, stir together the melted butter, brown sugar, honey, salt, and a whisper of cinnamon for your glaze. Brush this sweet, glossy mixture over the top—letting it soak into every nook and cranny. You may not need every drop, but don’t be shy with it!

Step 7: Serve and Enjoy!

Let the cornbread cool just enough to set (but serve while still warm for maximum coziness). Cut generous slices, add another smear of honey butter if you’d like, and let the compliments roll in.

How to Serve Sweet Potato Cornbread

Garnishes

A drizzle of honey or a dusting of cinnamon sugar makes Sweet Potato Cornbread pop visually and adds a layer of flavor. A pat of honey butter right before serving melts invitingly into the crumb—if you have fresh herbs like thyme or rosemary, a sprinkle on top gives a lovely earthy finish as well.

Side Dishes

This cornbread is a dream beside a sizzling skillet of chili, spicy barbecue meats, or a comforting bowl of soup. Try it with slow-cooked greens or a crisp fall salad for a little sweet-savory contrast, or even as a brunch companion next to bacon and eggs.

Creative Ways to Present

Cut your Sweet Potato Cornbread into thick wedges or squares for a rustic look, or use a biscuit cutter for fun shapes at a holiday table. You can also split slices and toast them lightly, then top with whipped cream cheese or mascarpone and a sprinkle of candied pecans for a show-stopping snack.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Sweet Potato Cornbread left (it disappears fast!), let it cool completely before wrapping in plastic wrap or storing in an airtight container. It keeps well for up to 3 days at room temperature—just be sure to keep it covered so it stays moist.

Freezing

To freeze, wrap individual portions tightly in plastic wrap, then place them in a zip-top freezer bag. The sweet potatoes help this bread freeze beautifully, and you’ll be glad to pull out a piece or two in the weeks ahead. Freeze for up to 2 months.

Reheating

For the best texture, reheat Sweet Potato Cornbread in a 300°F oven for about 10 minutes until just warmed through. If you’re in a rush, a quick zap in the microwave (covered with a damp paper towel) restores its softness and brings the flavors back to life.

FAQs

Can I use canned sweet potato instead of making homemade puree?

Absolutely! Canned sweet potato puree works well and saves time. Just check that it’s plain and unsweetened for best results, as you don’t want added sugars or spices to throw off the balance.

Is this Sweet Potato Cornbread gluten-free?

As written, this recipe uses all-purpose flour, so it’s not gluten-free. However, you can swap in your favorite gluten-free all-purpose blend and still get delicious results!

What can I substitute for buttermilk?

If you’re out of buttermilk, simply mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes. This homemade substitute will bring the same tenderness and tang to your cornbread.

Can I double the recipe for a crowd?

Definitely! Just double all your ingredients and bake the batter in a 9×13-inch pan. Keep an eye on the bake time—start checking for doneness around 35 minutes after covering with foil.

Can I make Sweet Potato Cornbread muffins with this recipe?

Yes! Spoon the batter evenly into a lined muffin tin (about ¾ full each) and bake at 400°F for about 18–22 minutes, or until the centers are set and tops turn a lovely golden color.

Final Thoughts

There’s something truly special about baking a loaf of Sweet Potato Cornbread and sharing it with people you love. With its cozy aroma, vibrant color, and melt-in-your-mouth texture, this treat is destined to become a staple at your table. I hope you’ll give this recipe a try—and see just how magical sweet potatoes can make a simple cornbread!