Irresistibly Moist Sweet Potato Cornbread Recipe You Need to Try

There’s something deeply comforting about sweet potato cornbread that takes me right back to the kitchen of my beloved Mama Lou. Every time I bake this golden loaf, I’m transported to those warm afternoons where the scent of sweet potatoes roasting mingled with the hum of family chatter. My sister Ouma and I would sneak bites before dinner, cheeks sticky with honey and crumbs, giggling as Mama Lou reminded us that good food is made with love and patience. Sweet Potato Cornbread isn’t just a side dish—it’s a tapestry of memories, tradition, and the kind of warmth that fills both the belly and the heart.

Why You’ll Love This Sweet Potato Cornbread

Sweet Potato Cornbread is my favorite twist on a classic Southern staple. Its tender crumb and hint of natural sweetness make it a perfect companion to hearty stews, chili, or even just a pat of butter and a drizzle of honey for a simple snack. The addition of sweet potatoes adds moisture and a rich depth of flavor that makes every bite a little celebration. I remember the first time Mama Lou made this recipe for Thanksgiving—it was a revelation. Unlike dry cornbread that can sometimes feel crumbly and bland, this version stays moist and tender, thanks to the sweet potatoes and a little buttermilk magic.

Another reason I adore this recipe is how versatile it is. Whether you’re baking it in a cast-iron skillet like Mama Lou or a simple baking pan, it’s always a crowd-pleaser. Ouma and I have made countless batches together, sometimes adding a little cinnamon or nutmeg, just like Mama Lou used to do, especially when the fall air turns crisp. This cornbread is a beautiful way to honor heritage while creating new traditions.

Ingredients You’ll Need for This Sweet Potato Cornbread

• 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice, let sit for 5 minutes)
• 1/4 cup unsalted butter, melted (plus extra for greasing)
• 1 teaspoon vanilla extract (optional, adds warmth)

Nutrition Facts

• Calories: Approximately 220 per serving (1/8 of the cornbread)
• Protein: 5 grams
• Fat: 8 grams
• Carbohydrates: 34 grams
• Fiber: 3 grams
• Sugar: 8 grams
• Sodium: 320 milligrams

Irresistibly Moist Sweet Potato Cornbread Recipe You Need to Try

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Learn how to make delicious Sweet Potato Cornbread. Easy recipe with step-by-step instructions.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

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• 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice, let sit for 5 minutes)
• 1/4 cup unsalted butter, melted (plus extra for greasing)
• 1 teaspoon vanilla extract (optional, adds warmth)

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Instructions

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1. Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or an 8×8-inch baking dish with butter. I love using my cast iron for that rustic crust Mama Lou always raved about.
2. Peel and cube a medium sweet potato, then boil or steam until tender (about 15 minutes). Mash until smooth and set aside. You can make this ahead of time, which makes the process smoother—one of Mama Lou’s tricks.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients first helps me keep everything even and prevents lumps.
4. In a separate bowl, beat the eggs, then stir in the buttermilk, melted butter, vanilla extract, and mashed sweet potatoes until well combined.
5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Overmixing can make the cornbread tough, so I always remind myself to be gentle—like cracking an egg carefully for Ouma’s pancake mornings.
6. Pour the batter into your prepared skillet or baking dish, smoothing the top with a spatula. You want it even so it bakes uniformly.
7. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The kitchen will fill with the smell of sweet potato and baking bread—one of my favorite aromas that always reminds me of family gatherings.
8. Let the cornbread cool in the pan for about 10 minutes before slicing. This resting time helps it set and makes serving easier.

• Author: Jenny
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Cooking
• Cuisine: International

Steps to Create Your Sweet Potato Cornbread

1. Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or an 8×8-inch baking dish with butter. I love using my cast iron for that rustic crust Mama Lou always raved about.
2. Peel and cube a medium sweet potato, then boil or steam until tender (about 15 minutes). Mash until smooth and set aside. You can make this ahead of time, which makes the process smoother—one of Mama Lou’s tricks.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients first helps me keep everything even and prevents lumps.
4. In a separate bowl, beat the eggs, then stir in the buttermilk, melted butter, vanilla extract, and mashed sweet potatoes until well combined.
5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Overmixing can make the cornbread tough, so I always remind myself to be gentle—like cracking an egg carefully for Ouma’s pancake mornings.
6. Pour the batter into your prepared skillet or baking dish, smoothing the top with a spatula. You want it even so it bakes uniformly.
7. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The kitchen will fill with the smell of sweet potato and baking bread—one of my favorite aromas that always reminds me of family gatherings.
8. Let the cornbread cool in the pan for about 10 minutes before slicing. This resting time helps it set and makes serving easier.

Tips for Making the Best Sweet Potato Cornbread

• “Use fresh sweet potatoes whenever possible.”

  I’ve learned from Mama Lou that fresh sweet potatoes give you the best flavor and moistness. Canned sweet potatoes don’t quite capture that same magic.
• Don’t skip the buttermilk—it adds a tangy richness and reacts with the baking soda to make the bread light and fluffy.
• For a little extra warmth, add a pinch of cinnamon or nutmeg, especially if you’re baking it in the fall. Ouma swears by this for holiday meals.
• Be mindful not to overmix the batter. Fold just until the ingredients come together to keep your cornbread tender and soft.
• If you want a slightly crispy crust like Mama Lou’s, bake your cornbread in a well-seasoned cast-iron skillet. It’s worth the extra cleanup!

Serving Suggestions and Pairings

Sweet Potato Cornbread is incredibly versatile and pairs beautifully with a variety of dishes. When I was growing up, Mama Lou always served it alongside her hearty black-eyed pea stew or a spicy collard green sauté. The sweetness of the cornbread balances the savory, earthy flavors perfectly.

For a simple, comforting snack, I love slicing a warm piece and spreading it with creamy butter and a drizzle of honey—something Ouma and I often did during our afternoon tea breaks. It’s also fantastic served with chili, roasted meats, or even a fresh garden salad for a Southern-inspired meal. Learn more: Irresistibly Easy Amish Apple Fritter Bread Recipe You’ll Love

For holiday dinners, this cornbread shines as a side to roast turkey or glazed ham, adding a subtle sweetness that complements the richness of the main dishes. No matter how you serve it, Sweet Potato Cornbread brings a sense of home and heart to the table.

Storage and Reheating Tips

After a busy day in Mama Lou’s kitchen, there was always leftover cornbread to enjoy the next day—something I still cherish. To keep your Sweet Potato Cornbread fresh:

• Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days. Before serving, warm it gently in the oven at 300°F (150°C) for 10-15 minutes to restore that fresh-baked texture.
• If you want to freeze it, wrap slices individually in plastic wrap and place them in a freezer-safe bag. Defrost overnight in the fridge and warm in the oven before serving.

Reheating cornbread in a skillet with a little butter is my favorite trick to bring back that crispy edge and tender center, just like Mama Lou used to do when we begged for a snack after school.

Frequently Asked Questions

What are the main ingredients for Sweet Potato Cornbread?

The main ingredients for Sweet Potato Cornbread include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Sweet Potato Cornbread?

The total time to make Sweet Potato Cornbread includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Sweet Potato Cornbread ahead of time?

Yes, Sweet Potato Cornbread can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Sweet Potato Cornbread?

Sweet Potato Cornbread pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Sweet Potato Cornbread suitable for special diets?

Depending on the ingredients used, Sweet Potato Cornbread may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Sweet Potato Cornbread isn’t just a recipe—it’s a cherished piece of my family’s story. Every time I bake it, I feel connected to Mama Lou’s gentle hands guiding mine, to Ouma’s laughter echoing in the kitchen, and to the simple joy of sharing good food with those you love. This cornbread embodies warmth, tradition, and the kind of comfort that stays with you long after the last crumb is gone.

I invite you to make this recipe your own, to add your memories and moments to it. Whether it’s your first time or a familiar favorite, may every slice bring a little sweetness, a little comfort, and a whole lot of love to your table.