This sweet potato cornbread is incredibly moist, tender and delicious. Roasted sweet potato adds a natural sweetness to this savory side dish.
You’re going to love this sweet potato cornbread recipe. It’s perfect for fall, Thanksgiving and colder days when you’re craving something warm and cozy. This cornbread goes super well with chili, stew, soup, chicken pot pie and other comforting dinners. Or you can enjoy a slice of homemade cornbread for breakfast with a pad of butter and a drizzle of honey!
Featured 5-star reviews:
Want to know what other people thought of this recipe? Check out these 5-star reviews left by our readers:
- "Yum!! This cornbread was delicious. I loved the addition of the sweet potato. I used canned sweet potatoes that I drained well and it worked out great!" - Holly
- "SO good. Super moist and flavorful cornbread. Can't wait to make this again for Thanksgiving!" - Nicole
Why You’ll Love This Brown Sugar Sweet Potato Cornbread
This cornbread is a little on the sweeter side. You’ll want to add some brown sugar to enhance the natural sweetness of the sweet potatoes. I added some cinnamon to compliment these flavors and make this dish even more perfect for fall. If you don’t want to use granulated or brown sugar in the recipe, you can use honey or pure maple syrup instead!
How To Roast Sweet Potatoes
This cornbread gets tons of flavor and moisture from roasted sweet potatoes. Roasting your potatoes will bring out the extra sweetness and enhance the overall flavor. That’s why I opt for fresh potatoes over canned ones since the roasting process is key!
Here’s how to roast your potatoes:
- Line a baking sheet with a piece of foil.
- Stab your sweet potatoes with a fork, place them on the foil, and drizzle with a bit of oil.
- Crumple up the foil so your sweet potatoes are wrapped up entirely.
- Place your baking sheet in the oven and roast until the skin gets wrinkled and you can easily poke through the potato with a fork.
- Remove from the oven and let cool before removing the skin.
How To Make Cornbread in a Cast Iron Skillet
I like to make this easy cornbread recipe in a 10” cast iron skillet since it is naturally nonstick! Baking in cast iron gives your cornbread a beautiful outer crust. Plus, this creates a beautiful presentation to share with your guests during the holidays or get-togethers.
If you don’t have a cast iron skillet, you can bake this cornbread in a casserole dish. Be sure to grease whatever dish you use with cooking spray to help prevent sticking.
Tips & Tricks
- Sweet potatoes: Leave the skin on your sweet potatoes and poke with a fork. Wrap in aluminum foil and drizzle with a little oil. Wrap to enclose the potatoes in the foil and place on a baking sheet. This is my favorite way to roast potatoes and the foil and baking sheet catch any possible drips!
- Cornmeal: I recommend using finely ground cornmeal. If you use a medium grit cornmeal, your cornbread will have crunchy pieces of cornmeal throughout. I used Quaker light cornmeal for this recipe, but any brand will do! If you end up buying the wrong one or you only have a coarse cornmeal, try blending it in a blender to get a finer consistency.
- Canned sweet potatoes: If you opt for canned sweet potatoes or canned yams, be sure to strain all of the liquid from the can. Use a fork to mash your yams before incorporating into the batter.
- Sweet potatoes
- Sour cream or Greek yogurt
- Brown sugar
- Granulated sugar
- Corn meal
- All-purpose flour
- Baking powder
Frequently Asked Questions:
I would not recommend using Jiffy Mix instead of regular cornmeal. I have not tested this substitution.
No, this recipe does not call for buttermilk. If you don't have any milk and you only have buttermilk, this recipe should still work fine!
I have not tested canned sweet potatoes or yams. However, as long as you strain out the liquid, I think canned would work totally fine! Roasted sweet potatoes will have more flavor than canned ones.
This cornbread would work well as muffins! I have not tested this yet, but I would bake at the same temperature and check frequently for doneness. Cornbread can become overbaked quickly! I would start with 10-15 minutes at 400°F. And then check every few minutes or so. The muffin tops should be lightly golden. Overbaking can cause dry and crumbly muffins.
You can make this recipe gluten-free by substituting all-purpose flour for a gluten-free all-purpose flour that is 1:1. I recommend Bob’s Red Mill gluten-free flour. I have not tested this recipe with any other flour, but I think this one would work.
More Fall Recipes:
- Pumpkin Cake with Cream Cheese Frosting
- Apple Coffee Cake
- Pumpkin Waffles
- Pumpkin Pie with Gingersnap Crust
If you make this sweet potato cornbread, be sure to tag #bakedabundance on Instagram. We’d also love it if you would leave a comment below and rate the recipe. We appreciate you!Print