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Perfect Sweet Potato Cornbread Recipe You’ll Love to Make

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This sweet potato cornbread is golden, moist, and perfectly sweet, combining the hearty goodness of cornbread with the natural sweetness of sweet potatoes.

Ingredients

Scale
  • 1 cup mashed sweet potatoes (about 1 medium-sized sweet potato, baked or steamed)
  • 1 cup all-purpose flour, sifted
  • 1 cup cornmeal, fine or medium grind
  • 1/3 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 2 large eggs, at room temperature
  • 1 cup milk (whole milk or almond milk for dairy-free option)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or cast iron skillet with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and ground cinnamon. Set aside.
  3. In a separate bowl, mash the sweet potato until smooth. Add the brown sugar, eggs, milk, melted butter, and vanilla extract. Whisk until fully combined.
  4. Gradually add the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix; the batter should be slightly lumpy.
  5. Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
  6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and let cool for 10–15 minutes before slicing. Serve warm and enjoy!

Notes

For extra-crispy crust, preheat your skillet in the oven before adding the batter. If your batter seems too thick, add an extra splash of milk; if too thin, sprinkle in more cornmeal.

Nutrition

Keywords: sweet potato cornbread, cornbread recipe, Thanksgiving side dish, easy cornbread, moist cornbread, sweet potato recipe

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