Easy Sweet Potato Cornbread

Sweet potato cornbread in a cast iron skillet with butter.

5 from 5 reviews

This sweet potato cornbread is incredibly moist, tender and delicious. Roasted sweet potato adds a natural sweetness to this savory side dish. 


Units Scale
  • 2 small to medium sweet potatoes, roasted (about 1 cup mashed)
  • 2 large eggs
  • 1/2 cup sour cream or plain greek yogurt
  • 3/4 cup milk of choice
  • 1/4 cup neutral oil, I used olive oil
  • 1/4 cup salted butter, melted
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 cups fine yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon


  1. Preheat your oven to 400F. Wrap sweet potatoes in foil, drizzle with a touch of oil and roast until you can easily poke them with a fork. Skin will look wrinkled and a knife will effortlessly glide through the sweet potatoes when done. Let cool.
  2. In a mixing bowl, combine the wet ingredients: eggs, sour cream, milk, oil, and melted butter. Add in the sugars and cooled mashed sweet potatoes and stir to combine. 
  3. Once your wet ingredients are combined, add in the dry ingredients. You can add the dry ingredients to the same bowl. Before stirring, use your measuring spoon to move around the baking powder and mix it into the dry ingredient layer before. This helps distribute the baking powder. The batter will look a little lumpy. Do not overmix.
  4. Place a 10” cast iron skillet into your oven at 400F. Let the skillet heat up for 5 minutes or so. Before adding your batter to the hot skillet, be sure your skillet is well-oiled or properly seasoned so your cornbread doesn’t stick. 
  5. Carefully pour your batter into the hot skillet and smooth out the top so it's flat. Bake cornbread for 20 to 25 minutes or until a knife comes out with little crumbs. The edges of the cornbread should be lightly golden and the center should have puffed up a bit. If you overbake, your cornbread will not be as moist and could be dry. 
  6. Serve warm with butter or let cool to store in the fridge. I simply covered my cooled cast iron skillet with aluminum foil for easy storage. Cornbread lasts up to 3 days at room temperature or up to a week in the fridge. 


You can substitute 1 cup of canned sweet potatoes or yams for fresh sweet potatoes. Drain liquid and mash. Canned will not have as much flavor or natural sweetness as freshly roasted.

Can use 1/2 cup of oil or butter instead of 1/4 cup of each. I like using both oil and butter, butter for flavor and oil for moistness. I feel that if you use only butter, cornbread may not be as moist but still good! 

If you want to reduce the amount of sugar in this recipe, try substituting 1/4 cup brown sugar for 1/4 cup pure maple syrup or honey. Coconut sugar is another option. 

Keywords: sweet potato cornbread, cast iron skillet cornbread, thanksgiving recipes, cornbread recipe