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Sweet Potato Cornbread

This special cornbread is given a boost of fall flavors with roasted sweet potatoes. Sweet potato cornbread is exceptionally tender, nutritious, and delicious. 

sweet potato cornbread in skillet
Sweet Potato Cornbread, skillet style

Sweet Potato Cornbread

My all time favorite cornbread is this ultra moist, tall, sweet, and corn-filled version that I use with all the award winning chunky chili one can eat. Those are classic, fail proof recipes anytime I want great go-to meals.

But I do love shaking things up according to the time of year. Whether it’s haircuts, decorations, or recipes…change is the only constant when it comes to seasons.

That being said, I currently have a surplus of sweet potatoes because fall makes me hoard things like potatoes and pumpkins. And that’s how this sweet potato cornbread was born. Say hello to autumn’s most satisfying and tender cornbread yet.

roasted sweet potatoes
Roast the sweet potatoes ahead of time

Sweet Potato Varieties

You’ve probably noticed there are a variety of sweet potatoes available in grocery stores and farmer’s markets. Options often vary in size, shape, and color. You may have seen yellow fleshed sweet potatoes, purple ones, and vibrant orange ones. What they have in common is that if they’re grown in the U.S., they’re all technically sweet potatoes and not yams (actual yams can be found in the international produce of some stores, as true yams are native to Africa and Asia.)

Most of the time, when you see sweet potatoes listed in a recipe (even if it says yams,) it’s referring to the orange-fleshed variety. We tend to choose this type of sweet potato for everything from Chicken, Sweet Potato, and Coconut Stew to Sweet Potato Casserole with Pecan Crumble. The vibrant orange hue is a beautiful addition to your plate.

Buying Sweet Potatoes

Pick whole sweet potatoes that are small to medium in size and are firm throughout, with no soft spots, wrinkles, or bruises. Larger potatoes tend to be older and more starchy. Once home, store your sweet potatoes in a cool, dry, and dark space. They’ll generally keep well for about a week.

sweet potato cornbread with butter in skillet
Slather butter on top of cornbread while it’s hot

Prep-Ahead Tips

The most efficient tip we have for streamlining your sweet potato cornbread is to roast the sweet potatoes ahead of time. The night before (or up to 2 days early,) wrap whole, unpeeled sweet potatoes tightly in foil and roast them in the oven about 1.5 hours.

Pre-roasting your sweet potatoes allows plenty of time for them to cool, which is helpful when it comes to handling and mashing them.

Dry ingredients such as cornmeal, flour, and spices can be combined in a bowl ahead of time as well; simply your dry mixture in a covered container on the counter until you’re ready to use.

slice of sweet potato cornbread
Sweet potatoes provide exceptional tenderness to cornbread

Watch this recipe in action:

sweet potato cornbread in skillet

Sweet Potato Cornbread

4.89 from 45 ratings
Cornbread is given an extra boost of fall flavors with roasted sweet potatoes. This Sweet Potato Cornbread is nutritious and tasty. Sweet potatoes can be roasted and mashed ahead of time, for ease of preparation.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Author: Amy Dong



  • Do ahead: Wrap sweet potato in heavy foil and roast 1.5 hours at 425F in oven or toaster oven. Once it can easily be pierced with fork, it's done. Carefully unwrap (it's hot!) and let cool enough to handle. Mash sweet potato. Measure out 1.5 cups for use in this recipe.
  • Spray a 10 inch cast iron skillet with oil and set in oven on lower middle rack. Preheat oven to 425F.
  • In a large bowl, whisk together the cornmeal, dry creamy wheat, flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine mashed roasted sweet potato, eggs, yogurt, milk, and olive oil. whisk to combine well. Mixture should be smooth and thick.
  • Using a rubber spatula, gently fold sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
  • Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, evening out the top into the edges. Bake 25-30 minutes or until top is puffy and golden brown. There should be cracks visible around edges of cornbread. Place cornbread on wire rack. Immediately place 4-5 pats of butter on top, letting butter melt into the cornbread. slice and serve with additional butter, if desired. Cornbread is best when served hot and fresh, while top is slightly crisp and butter has just melted into it!


Cook time does not include pre-roasting of sweet potatoes; please plan on roasting sweet potatoes ahead of time (can be done up to 2 days ahead.)
Do not leave leftover cornbread in the cast iron skillet, as it will take on an iron hue and flavor. Rather, serve the cornbread immediately and quickly transfer extra slices into a separate container.


Calories: 281kcal | Carbohydrates: 49.2g | Protein: 8.9g | Fat: 6.4g | Saturated Fat: 1.5g | Cholesterol: 49.3mg | Sodium: 200mg | Fiber: 3.8g | Sugar: 16.1g
Course: Side Dish
Cuisine: American
Method: Oven

Did you make this?

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Fantastically Corny Eats:

  1. Sweet Honey Cornbread. Honey gives this cornbread a delicious flavor, and allows you to minimize the refined sugar.
Honey Cornbread

2. Sweet Cornbread Muffins, Moist’ n Tender. This is my tried and true, all time favorite cornbread/muffin recipe. Just works beautifully every time.

Sweet Corn Muffins

3. Easy Skillet Tamale Pie. A simple yet delish meal in one. With cornbread, of course.

Tamale Pie 5

Add a comment

Recipe Rating


    • Al

    This sweet potato cornbread is the bomb ! I love all things sweet potatoes. But this cornbread is awesome. Thanks for sharing .

    • MAGA

    You do know that some people will mash the sweet potatoes with the skin still on, right? Best to make sure you tell them to remove the skin and then mash them. NO, I did not do that. Have not tried this recipe yet. Think I will on the Fourth to go with the ham I am going to bake. I love wet cornbread and I love sweet potatoe biscuits. Cant wait to try this.

    • Asha

    Question- I know that it can be subes, but I am curious on the use of the Cream of Wheat? What characteristics does it give the cornbread? This looks so good and can’t wait to try it- thank you!

      • chewoutloud

      Great question – the creamy wheat provides texture and heartiness that’s somewhat in between regular flour and cornmeal. That said, you can use either flour or cornmeal in its place.

    • DeShanna

    I can’t find whole grain cornmeal. Can I use yellow or white?

      • chewoutloud

      Yes, yellow corn meal will work. Enjoy!

    • Danielle

    Can I just add extra flour or cornmeal to replace the cream of wheat? Also, can sour cream be substituted for the yogurt?

      • chewoutloud

      Danielle, you can use extra cornmeal in place of cream of wheat. And yes, sour cream can be used in place of yogurt. ENJOY!

    • Jacqueline De Bono
    • 5 stars

    Making cornbread with sweet potato in it is such a delicious idea. Perfect for autumn. On my to-try list!

      • chewoutloud

      We think you’ll love it!

      • Sonia

      Hello, great recipe. I’m prepping to make for Thanksgiving. Is there anyway to make the batter in advance and then bake the day of?

      Also, can polenta be used in place of cornmeal?

    • Stine Mari
    • 5 stars

    This is my favorite cornbread recipe! The sweet potato is just perfect and makes it perfect for fall and even Thanksgiving.

      • chewoutloud

      We totally agree 🙂

    • 5 stars

    Fantastic sweet cornbread recipe! This was my first time making cornbread and I found the recipe easy to follow with great results! Thanks for sharing!

      • chewoutloud

      Awesome, so glad you all loved it!

    • Jere Cassidy
    • 5 stars

    We love cornbread but I have never seen a recipe for sweet potato cornbread and I can’t wait to try this out. Also, intrigued you use Cream of Wheat.

      • chewoutloud

      You can also use extra cornmeal in place of the cream of wheat, if that’s what you have on hand!

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