Golden edges, a soft center, and a cozy hint of spice this Easy Sweet Potato Cornbread Recipe feels like a warm hug on a cool morning. With mashed sweet potatoes for sweetness and moisture, it bakes into a golden, tender loaf that’s perfect with butter, honey, or a side of chili. Ready in under an hour, it’s comfort made simple.
Table of Contents
Why This Easy Sweet Potato Cornbread Works
Moist, Tender Texture From Sweet Potatoes
Sweet potatoes keep this cornbread rich and tender. Their natural sweetness pairs beautifully with the cornmeal, while also locking in moisture. You’ll notice every bite feels soft yet hearty, never dry or crumbly.
Simple Ingredients and Quick Prep
You don’t need fancy tools here just two bowls and a whisk. This cornbread comes together fast, using pantry staples like flour, sugar, baking powder, and buttermilk. Even on busy mornings, you can have it ready without stress.
Versatile for Breakfast, Sides, and Snacking
This cornbread works beautifully for breakfast, but it’s also great beside soups, BBQ, or even as a snack with butter. It feels at home anywhere, from a cozy Sunday brunch to a quick weekday bite.
What You’ll Need for the Best Sweet Potato Cornbread
Dry Ingredients Checklist
You’ll need yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and warm spices like cinnamon, cloves, and nutmeg. A mix of white sugar and brown sugar gives both sweetness and depth.
Wet Ingredients Checklist
Gather mashed sweet potatoes, eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. These create a creamy, flavorful batter that bakes beautifully.
Optional Add-Ins and Color Boost
A drop of orange food coloring can give your loaf a rich, golden hue. You can also stir in chopped pecans or drizzle in honey for a touch of extra warmth.
How to Prepare the Sweet Potatoes Properly
Best Varieties to Use
Choose orange-fleshed sweet potatoes they’re moist and naturally sweet. They also blend easily into the batter and add vibrant color.
Cooking and Cooling for Perfect Texture
Roast or boil the sweet potatoes until fork-tender, then mash and cool completely before mixing. If they’re too warm, they’ll start cooking the eggs too soon.
Step-By-Step: How to Make This Easy Sweet Potato Cornbread
Step 1: Preheat and Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Grease a baking dish or cast-iron skillet generously with butter or oil.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, white sugar, and brown sugar.
Step 3: Combine the Wet Ingredients
In another bowl, mix mashed sweet potatoes, eggs, yolk, melted butter, oil, vanilla, and buttermilk. Stir until smooth.
Step 4: Fold Wet and Dry Mixtures Together
Pour the dry ingredients into the wet mix. Fold gently until no streaks remain. Avoid overmixing to keep the crumb light.
Step 5: Bake Until Golden and Set
Pour into your prepared dish and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Make the Brown Sugar Honey Glaze
What You Need
Melted butter, brown sugar, honey, a pinch of salt, and cinnamon.
How to Apply for Maximum Flavor
While the cornbread is still hot, brush the glaze over the top several times. Let it soak in for that glossy, buttery finish.
Pro Tips for Perfect Sweet Potato Cornbread Every Time
Preventing Dense or Gummy Texture
Cool the mashed sweet potatoes completely and mix the batter only until combined. Overmixing develops gluten, which can make it dense.
Getting a Beautiful Color and Crust
Use orange-fleshed potatoes and don’t skip brushing butter on the crust. It adds color, shine, and flavor.
Choosing Cornmeal Texture
Use medium-ground cornmeal for a balanced bite. Fine cornmeal gives a cake-like crumb, while coarse adds crunch.
Serving Ideas for Breakfast and Beyond
Sweet Serving Options
Try warm slices with butter, honey, or maple syrup. You can even crumble it over sweet potato breakfast bowls for extra comfort.
Savory Pairings
Serve with chili, stews, or BBQ. It’s also amazing beside protein pancakes or fluffy pancakes for a Southern-inspired breakfast spread.
Storage and Freezer Instructions
Room Temperature and Refrigeration
Store cooled cornbread in an airtight container. It stays fresh at room temperature for 2–3 days, or up to a week in the fridge.
Freezing and Reheating
Freeze slices individually wrapped for up to three months. Reheat in a warm oven or toaster until soft again.
Calorie Estimates for This Recipe
The full recipe makes roughly 1800–2100 calories. Each serving varies depending on slice size — smaller portions will be around 200–250 calories each.
Frequently Asked Questions
Is sweet potato cornbread healthy?
Yes, it’s naturally sweetened with real sweet potatoes and made with wholesome ingredients. You can reduce sugar or butter for a lighter version.
What’s the secret to moist cornbread?
The sweet potatoes, oil, and buttermilk all help keep it tender and moist. Don’t overmix or overbake.
Why do you need to soak sweet potatoes before cooking?
Soaking helps remove starch and keeps the texture smooth when mashed, but it’s optional here since you’ll mash them after cooking.
What are the four ingredients in cornbread?
Traditional cornbread uses cornmeal, flour, baking powder, and milk. This version adds sweet potatoes, spices, and sugar for more flavor.
More Such Recipes
- Pumpkin Eggnog Bread Recipe
- Chia Seed Pudding Recipe Breakfast
- Homemade Jam Donut Focaccia Recipe
- Everyday Recipes
Conclusion
This Easy Sweet Potato Cornbread Recipe brings warmth to any breakfast table. It’s simple, golden, and just sweet enough to make mornings feel special. Whether paired with soup, topped with honey, or served at a holiday brunch, it’s the kind of bake that makes every bite taste like home. For more comfort-food inspiration, visit me on Pinterest or follow along on Facebook.
Print
Easy Sweet Potato Cornbread Recipe | Cozy Breakfast Bake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tender Easy Sweet Potato Cornbread Recipe that’s lightly sweet, warmly spiced, and perfect for breakfast or as a cozy side with chili, soups, or butter.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 cup cooked and mashed sweet potatoes (cooled)
2 large eggs
1 egg yolk
1/4 cup vegetable oil
1/4 cup melted butter
1 tsp vanilla extract
3/4 cup buttermilk
Optional: drop of orange food coloring
For glaze: 2 tbsp melted butter, 2 tbsp brown sugar, 1 tbsp honey, pinch of salt, pinch of cinnamon
Instructions
1. Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. Whisk cornmeal, flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and both sugars in a large bowl.
3. In a separate bowl, combine mashed sweet potatoes, eggs, yolk, butter, oil, vanilla, and buttermilk until smooth.
4. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
5. Pour the batter into the prepared dish and smooth the top.
6. Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
7. While still hot, brush the top with melted butter, brown sugar, honey, salt, and cinnamon mixture.
8. Brush multiple times for a glossy finish and let cool slightly before slicing.
Notes
Use orange-fleshed sweet potatoes for the best flavor and moisture.
Cool mashed sweet potatoes completely before mixing to prevent cooking the eggs.
Avoid overmixing to keep the crumb light and fluffy.
Use medium or fine cornmeal depending on preferred texture.
Serve warm with butter, honey, or maple syrup. Great with chili or BBQ.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg