This sweet potato cornbread is moist, tender, and full of comforting fall flavor. Roasted sweet potatoes add natural sweetness and richness to a savory cornbread base, creating a versatile side that pairs beautifully with chili, soups, stews, roasted poultry, or a simple pat of butter and a drizzle of honey for breakfast.
This recipe is ideal for cooler weather, holiday gatherings, and cozy weeknight dinners. The roasted sweet potato keeps the crumb tender and adds depth, while a touch of brown sugar and cinnamon enhances the warm, autumnal flavors. You can swap sweeteners — maple syrup or honey work well — if you prefer a less refined-sugar option.
Featured 5-star reviews:
Here’s what readers have said about the recipe:
- “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
Pair this cornbread with warming breakfasts or hearty dinners. It also freezes well in slices for quick reheating later.
Why You’ll Love This Brown Sugar Sweet Potato Cornbread
This cornbread is slightly sweet and warmly spiced, balanced by the grainy texture of fine cornmeal. Brown sugar amplifies the sweet potato’s natural sweetness while cinnamon adds a cozy note that makes this recipe perfect for fall. If you prefer, replace the brown sugar with an equal amount of pure maple syrup or honey for a different sugar profile.
How To Roast Sweet Potatoes
Roasting sweet potatoes concentrates their sweetness and gives the cornbread more depth than using unroasted or canned sweet potatoes. The process is simple and hands-off:
- Preheat oven and line a baking sheet with foil.
- Poke the potatoes a few times with a fork, place them on the foil, and drizzle lightly with oil.
- Wrap each potato in foil so it’s fully enclosed and place on the baking sheet.
- Roast until the skin wrinkles and a fork slides through easily. Let cool before peeling and mashing.
How To Make Cornbread in a Cast Iron Skillet
For a crisp, golden edge and beautiful presentation, bake this cornbread in a 10″ cast iron skillet. Warm the skillet in the oven before pouring in the batter to help create a caramelized crust. If you don’t have cast iron, a greased 8″ or 9″ baking dish will work—just adjust the baking time as needed and grease well to prevent sticking.
Tips & Tricks
- Roasting method: Keep the skin on while roasting to retain moisture; peel after cooling. Wrapping the potatoes in foil prevents drips and keeps the oven clean.
- Cornmeal choice: Use a finely ground yellow cornmeal for a tender crumb. Coarser cornmeal will create more texture and noticeable grittiness. If you only have coarse cornmeal, pulse it briefly in a blender to refine the texture.
- Canned sweet potatoes: Canned sweet potatoes or yams can be used in a pinch—drain thoroughly and mash well. Freshly roasted potatoes will yield the best flavor and texture.
- Fat options: The recipe balances oil and butter for moistness and flavor. You can substitute all oil or all butter depending on preference, but using both delivers the best results.
- Reduce sugar: Replace part or all of the brown sugar with maple syrup, honey, or coconut sugar to lower refined sugar content.
Ingredients
- 2 small to medium sweet potatoes, roasted (about 1 cup mashed)
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- ¾ cup milk of choice
- ¼ cup neutral oil (olive oil, canola, or vegetable)
- ¼ cup salted butter, melted
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1½ cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
Frequently Asked Questions
Can I use Jiffy mix instead of cornmeal?
This recipe was tested with plain cornmeal and all-purpose flour. Jiffy mix may change texture and sweetness, so it’s not recommended unless you adjust other ingredients.
Does this recipe use buttermilk?
No. The recipe calls for regular milk plus sour cream or Greek yogurt for richness. If you only have buttermilk, it can be used as a substitute for milk.
Can I use canned sweet potatoes or yams?
Yes—drain and mash well before adding. Roasted fresh sweet potatoes, however, provide the best flavor.
Can I make this as muffins?
Yes. Bake at the same temperature but start checking for doneness at 10–15 minutes; muffin tops brown quickly and overbaking will dry them out.
Can I make this gluten-free?
Use a 1:1 gluten-free all-purpose flour blend to replace the all-purpose flour. Results may vary by blend.
Recipe
Easy Sweet Potato Cornbread
Rating: 5 from 5 reviews
This sweet potato cornbread is incredibly moist and tender thanks to roasted sweet potato folded into the batter.
Details
- Author: Marley
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 60 minutes
- Yield: 8–12 slices
- Category: Breads
- Method: Bake
- Cuisine: American
Ingredients
- 2 roasted sweet potatoes, mashed (about 1 cup)
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- ¾ cup milk
- ¼ cup neutral oil
- ¼ cup melted salted butter
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1½ cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F (200°C). Wrap the sweet potatoes in foil, drizzle a little oil, and roast until tender when pierced. Let cool, then peel and mash to measure 1 cup.
- In a large bowl, whisk together eggs, sour cream (or yogurt), milk, oil, melted butter, brown sugar, and granulated sugar. Stir in the cooled mashed sweet potato until combined.
- Add the cornmeal, flour, baking powder, salt, and cinnamon to the wet ingredients. Gently fold until combined; a few small lumps are fine. Do not overmix.
- Place a 10″ cast iron skillet in the oven for about 5 minutes to heat. Grease the hot skillet or ensure it’s well seasoned. Carefully pour the batter into the skillet and smooth the top.
- Bake 20–25 minutes, until the edges are lightly golden and a knife inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the cornbread tender.
- Serve warm with butter, or let cool and store. At room temperature, cornbread keeps up to 3 days; refrigerated, it lasts up to one week.
Notes
You can substitute 1 cup of drained, mashed canned sweet potatoes for the fresh roasted ones; flavor will be milder. If you prefer, use ½ cup of oil or butter instead of ¼ cup of each. For lower refined sugar, try replacing the brown sugar with ¼ cup maple syrup or honey.
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More Fall Recipes:
- Pumpkin cake with cream cheese frosting
- Apple coffee cake
- Pumpkin waffles
- Pumpkin pie with gingersnap crust