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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

4.97 from 27 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 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8

Ingredients  

  • 2 medium-small sweet potatoes, yielding 1.5 cups mashed; roasting instructions below
  • 1 cup whole grain cornmeal
  • ½ cup dry creamy wheat, i.e., Cream of Wheat
  • 1 cup all purpose flour
  • ½ cup granulated sugar
  • 1 TB baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp table salt
  • 2 large eggs, room temp
  • ½ cup whole Greek yogurt, plain
  • ¾ cup milk
  • 2 TB olive oil
  • 4-5 pats real butter

Instructions

  • 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!

Notes

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.

Nutrition

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?

Leave a comment below and tag @chewoutloud on Instagram

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




82 comments

    • Petro
    • 5 stars

    I never tried cornbread with sweet potatoes. Looks so good, wonderful idea!

    • Alexis
    • 5 stars

    I made this for dinner recently with chili and plan on adding it to our thanksgiving meal list. So delicious!

      • chewoutloud

      That is fantastic, Alexis! 🙂 🙂 🙂

    • Gail Montero Raines
    • 5 stars

    I love this sweet potato version of cornbread! This looks amazing and would be so versatile to pair with a lot of savory dishes!

    • Ramona
    • 5 stars

    This is such an interesting take on cornmeal! I would really give this a try and I believe it’s a great choice to have with a cup of coffee. Great inspo! Thank you so much for sharing!

    • Kushigalu
    • 5 stars

    Never tried corn bread with sweet potato flavor. Sounds interesting. I will give this recipe a try soon. Thanks for sharing

    • Emily
    • 5 stars

    This sweet potato cornbread had such great flavor the whole family loved it! We’ll definitely be making it again!

    • Julie
    • 5 stars

    What a fabulous cornbread recipe! This really came out so good- the sweet potato is the perfect addition for fall.

    • Sondra Barker

    Wow! Yum. The most perfect dessert for the holidays. Can’t wait to try this recipe.

    • Leslie
    • 5 stars

    This is a new recipe that I haven’t heard of! How intriguing…I Have to give this a try!

    • Genevieve | Fitty Foodlicious
    • 5 stars

    I love that you combined cornbread and sweet potatoes for this easy cornbread recipe. Perfect for fall!

    • Maria

    Wow! Looks delicious. I love cornbread but have never even heard of a sweet potato version. Can’t wait to make this recipe for the holidays!

    • Beth
    • 5 stars

    This corn bread looks absolutely delicious. I see a suggestion for a gluten-free option in the comments, and certainly want to give it a try – I have all the other ingredients!

    • Stine Mari
    • 5 stars

    I LOVE the idea of using sweet potato in the cornbread making it even more perfect for Thanksgiving – yum!

    • Marta
    • 5 stars

    What a great way to use up sweet potato! I loved how easy and tasty this cornbread was.

    • Chef Dennis
    • 5 stars

    I love adding sweet potato to the cornbread! It must have been moist and delicious!

    • Janice Lee

    Which do you prefer? This one with the sweet potatoes or your all time favourite? I want to make a jalapeño cornbread. Also can we skip the cream of wheat in this recipe?

    Thanks!e

      • chewoutloud

      Janice, if adding jalapeño, I’d suggest going with the plain favorite one, so as not to have too much going on at the same time. Sounds delicious!

    • MaryLou

    I don’t have a cast iron skillet but do have a skillet that can go in the oven – will it be okay for this recipe (and others on your site? Also, are canned sweet potatoes ok to substitute vs roasting fresh? Thank you in advance for your reply.

      • chewoutloud

      Yes, MaryLou…that will work! The canned sweet potatoes are fine as well (they won’t have that “roasted” flavor, but they will work in a pinch!) Enjoy!

    • Marysa

    This sounds like a great combination of flavors. I like cornbread and I think that the addition of sweet potato brings it to another level.

    • David Elliott

    I’m going to have to add this to my Thanksgiving menu this year. I have done all kinds of cornbreads which I have never been fully happy with but this looks amazing.

      • chewoutloud

      Hope everyone loves these!

    • Joanna

    I have actually never tried cornbread before. I would like to though, especially if it is that moist and full of flavor.

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