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The Best Sweet Potato Cornbread Recipe (Super Moist)

This Sweet Potato Cornbread is a super moist, next-level take on traditional cornbread. It is the perfect side dish for Thanksgiving Dinner or whenever a southern cornbread craving strikes. You’ll love the addition of sweet potatoes in this recipeโ€”I promise! The best part is that this is a one-bowl, hand-mixed recipe. This means no food processor or electric mixer is neededโ€”just a trusty rubber spatula. 

Thanksgiving turkey (or turkey puff pastry pot pie), Easter ham, or weeknight collard greens.. whatever you’re eating, this sweet potato cornbread will only make your cozy meals that much better! I love this recipe because of the extra tender crumb, the little sweetness from the sweet potato, and the subtle touch of warm spices.

Speaking of spices, try my pumpkin spice cookies – perfect for fall!

My cornbread recipe has crispy edges and is the most moist, homemade sweet potato cornbread you’ll ever have! Plus, it’s easy to make. I love to serve this with cozy soups for fall or winter. If you’re a fan of soups, check out some of my favorites, like chicken escarole soupsausage pumpkin soup, or my Tuscan soup with tortellini

Why You’ll Love This Recipe

  • It’s a one-bowl wonder! This recipe is so easy to make and seriously requires such minimal cleanup! We mix the dry ingredients and wet ingredients in the same bowl and use one more pot for browning the butter. 
  • It’s great the next day! Leftover sweet potato cornbread is just as yummy the next day! Warm it up and spread some butter on it for the perfect treat. 
  • A fun spin on a classic! The addition of sweet potatoes adds a delicious flavor and next level moistness to this cornbread!

Ingredients

Ingredients for sweet potato cornbread.

  • Cornmeal – Cornmeal is the star of any cornbread recipe, providing that classic, slightly gritty texture. Look for stone-ground cornmeal for a more robust flavor. Store it in an airtight container in the refrigerator to keep it fresh.
  • All-Purpose Flour – All-purpose flour helps give the cornbread structure and a tender crumb. It balances the cornmeal’s texture and ensures the bread isn’t too crumbly.
  • Baking Powder –  Baking powder acts as a leavening agent, helping the cornbread rise and achieve a light, fluffy texture.
  • Baking Soda – Baking soda works alongside baking powder to help the cornbread rise, especially since this recipe includes acidic buttermilk.
  • Kosher Salt – Salt balances the sweetness from the maple syrup and sweet potato.
  • Sweet Potato Mash / Puree – You can either use mashed sweet potato with no additional flavorings added, or canned sweet potato puree. Both add a moisture, natural sweetness, and a wonderful depth of flavor to the cornbread. You can use canned sweet potato puree for convenience, but homemade puree gives a fresher taste. Just bake or boil a sweet potato until soft, then mash or blend it until smooth.
  • Unsalted Butter – Butter adds richness and a wonderful flavor, especially when browned, giving the cornbread a nutty, caramelized taste. Brown the butter slowly over medium heat, swirling the pan frequently to prevent burning and ensure even browning.
  • Maple Syrup – Maple syrup gives the sweet potato cornbread a natural sweetness and a hint of caramel flavor, making it deliciously rich!  Choose pure maple syrup for the best flavor. Avoid pancake syrups, which often contain artificial ingredients.
  • Buttermilk – I love buttermilk for this recipe because it adds a nice tangy flavor. It also helps to tenderize the cornbread, making it moist and light. If you donโ€™t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes.
  • Eggs – Eggs provide structure and help bind the ingredients together. Make sure you use room temperature eggs for better incorporation into the batter. If you forget to take them out of the fridge, place them in a bowl of warm water for a few minutes.
  • Vanilla Extract – I swear, I add vanilla to all baked goods. Vanilla extract adds a subtle sweetness to the cornbread. Use pure vanilla extract for the best flavor. Imitation vanilla can have a more artificial taste.
  • Ground Cinnamon – Cinnamon adds warmth and a cozy flavor. Cinnamon goes really well with sweet potato. 
  • Ground Nutmeg – Nutmeg adds a subtle, nutty spice that complements the cinnamon and enhances the overall warmth of the cornbread. A little goes a long way, so use it sparingly.

Substitutions and Additions

  • Greek Yogurt for Buttermilk – Greek yogurt can add the same tangy flavor and moisture to the cornbread as buttermilk. Use an equal amount of Greek yogurt (1 cup) in place of buttermilk. If the batter seems too thick, you can thin it out with a splash of milk.
  • Honey for Maple Syrup – Honey will provide a similar natural sweetness with a slightly different flavor profile, adding floral notes to the cornbread. Use an equal amount of honey (1/2 cup) in place of maple syrup. For easier mixing, warm the honey slightly before adding it to the wet ingredients.
  • Toasted Pecans – Toasted pecans add a delicious crunch and a nutty flavor to hte sweet potato cornbread. Fold in 1/2 cup of chopped toasted pecans into the batter before baking. To toast the pecans, spread them in a single layer on a baking sheet and bake at 350ยฐF (175ยฐC) for about 5-7 minutes until fragrant.
  • Dried Cranberries – Dried cranberries add a tart sweetness to the cornbread. Fold in 1/2 cup of dried cranberries into the batter before baking. To prevent them from sinking, toss the cranberries in a bit of flour before adding them to the batter.

Step by Step Instructions

Sweet Potato Preparation: Pierce a medium sweet potato with a fork. Bake at 400ยฐFahrenheit (200ยฐCelsius) for 45-60 minutes until tender. Let it cool slightly, then peel and mash until smooth. Use in the recipe in place of sweet potato puree.

Prepare the Sweet Potato Puree: If you’re using homemade puree, ensure itโ€™s at room temperature.

Browned butter in a pan.

Brown the Butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and has a nutty aroma. Remove from heat and let cool slightly.

A prepared square pan with parchment paper for sweet potato cornbread.

Preheat Oven and Prepare Pan: Preheat your oven to 375ยฐFahrenheit (190ยฐCelsius). Grease a 9×9 inch baking dish or a similar-sized skillet.

Wet ingredients combined in a bowl for sweet potato cornbread.

Make the Batter: In a large bowl, whisk together the sweet potato puree, browned butter, maple syrup, buttermilk, eggs, and vanilla extract until well combined.

Ingredients for sweet potato cornbread in a bowl before mixing to combine.

Directly add the cornmeal, flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg to the bowl with the wet ingredients.

Sweet potato cornbread batter in a bowl.

Stir until just combined. Be careful not to overmix; a few lumps are okay.

Sweet potato cornbread batter in a square pan before baking.

Bake: Pour the batter into the prepared baking dish or skillet, spreading it evenly.

A square baked sweet potato cornbread (uncut) on parchment paper.

Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Sweet potato baked in a square pan ontop of a cooling rack.

Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving.

A piece of sweet potato cornbread with butter on a white plate.

Tips and Notes

  • Use Room-Temperature Ingredients – Room-temperature ingredients mix more evenly, helping the batter achieve a consistent texture and rise. Take the eggs, buttermilk, and sweet potato puree out of the refrigerator ahead of time.
  • Donโ€™t Overmix the Batter – Overmixing can develop the gluten in the flour, leading to a dense and chewy cornbread rather than a light and fluffy one. Stir the wet and dry ingredients together until just combined. Itโ€™s okay if the batter is a bit lumpy; this ensures the cornbread remains tender and moist.
  • Allow to Cool Before Slicing – Cooling the cornbread allows it to set and makes it easier to slice, preventing it from falling apart. Let the cornbread cool in the pan on a wire rack for about 10 minutes before slicing. This helps the texture firm up and makes for cleaner cuts.

Moist sweet potato cornbread cut into squares on a cutting board with melted butter, zoomed in.

Serving Suggestions

Storage and Reheating Instructions

  • Storage – Store leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
  • Reheating – Reheat cornbread in a preheated oven at 350ยฐFahrenheit (175ยฐCelsius) for about 10-15 minutes or until warmed through. For a quick option, microwave individual slices for 20-30 seconds.

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Pieces of sweet potato cornbread.

The Best Sweet Potato Cornbread Recipe (Super Moist)

Allie Hagerty
Upgrade your cornbread with the delicious addition of sweet potatoes. This easy one-bowl recipe is perfect for Thanksgiving and beyond.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Time to Cool 10 minutes
Total Time 1 hour 10 minutes
Course Bread, Side Dish
Cuisine American
Servings 9 servings
Calories 318 kcal

Equipment

  • Baking dish or skillet
  • mixing bowls
  • Fork (for piercing sweet potato)
  • Spatula or wooden spoon (for mixing)
  • Measuring Cups and Spoons
  • Oven mitts
  • cooling rack

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sweet potato puree room temperature
  • 1/2 cup unsalted butter browned and slightly cooled
  • 1/2 cup maple syrup
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions
 

Prepare the Sweet Potato Puree:

  • If using homemade puree, ensure itโ€™s at room temperature. You can mash a sweet potato after baking it or boiling it, too!

Brown the Butter:

  • In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and has a nutty aroma. Remove from heat and let cool slightly.

Preheat Oven and Prepare Pan:

  • Preheat your oven to 375ยฐFahrenheit (190ยฐCelsius). Grease a 9×9 inch baking dish or a similar-sized skillet.

Make the Batter:

  • In a large bowl, whisk together the sweet potato puree, browned butter, maple syrup, buttermilk, eggs, and vanilla extract until well combined.
  • Directly add the cornmeal, flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg to the bowl with the wet ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.

Bake the Sweet Potato Cornbread:

  • Pour the batter into the prepared baking dish or skillet, spreading it evenly.
  • Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

  • Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving.

Notes

Use Room Temperature Ingredients – Room temperature ingredients mix more evenly, which helps the batter achieve a consistent texture and rise. Take eggs, buttermilk, and sweet potato puree out of the refrigerator ahead of time.
Donโ€™t Overmix the Batter – Overmixing can develop the gluten in the flour, leading to a dense and chewy cornbread rather than a light and fluffy one. Stir the wet and dry ingredients together until just combined. Itโ€™s okay if the batter is a bit lumpy; this ensures the cornbread remains tender and moist.
Allow to Cool Before Slicing – Cooling the cornbread allows it to set and makes it easier to slice, preventing it from falling apart. Let the cornbread cool in the pan on a wire rack for about 10 minutes before slicing. This helps the texture firm up and makes for cleaner cuts.

Nutrition

Calories: 318kcalCarbohydrates: 44gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 66mgSodium: 341mgPotassium: 314mgFiber: 3gSugar: 14gVitamin A: 6391IUVitamin C: 6mgCalcium: 127mgIron: 2mg
Tried this recipe?Let us know how it was!

One Comment

5 from 1 vote

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