Sweet Potato Cornbread Recipe: A Soulful Twist on a Classic Favorite

Sweet Potato Cornbread brings a tender, warmly spiced center together with the golden edges of a hot skillet. Mashed sweet potato, brown sugar, cinnamon, and allspice give it a little sweetness without taking away that familiar cornmeal flavor.

Start with cooked, cooled sweet potato so the batter comes together smoothly. Serve warm wedges alongside a savory dinner or add them to your holiday bread basket.

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Why You’ll Love This Recipe

• The sweet potato adds moisture and color to the crumb.
• A preheated skillet helps the edges set and brown.
• The recipe allows plain yogurt or sour cream.
• The sweet spices pair well with smoky meats and greens.

Key Ingredients

Yellow cornmeal and all-purpose flour: Cornmeal gives the bread its flavor and texture; flour helps hold the tender crumb together. Use the separate baking powder listed in the card rather than treating self-rising cornmeal as a direct swap.

Cooked mashed sweet potato: Mash until smooth and let it cool before mixing with the eggs. Plain cooked sweet potato keeps the sweetness and moisture predictable; seasoned casserole leftovers are not the same ingredient.

Buttermilk and yogurt or sour cream: These bring moisture and tang. Use plain, unflavored yogurt if you choose that option.

Eggs and melted butter: Eggs bind the batter while butter adds richness. Let hot melted butter cool slightly before combining it with the eggs.

Brown sugar, cinnamon, and allspice: These provide the warm, lightly spiced flavor. Distribute the spices through the dry ingredients so they do not collect in one bite.

Vegetable shortening: This greases the skillet and helps the batter release. Handle the hot pan carefully when swirling the melted fat.

Useful Tools

Use a cast-iron skillet or the baking dish specified in the recipe. Treat a preheated skillet and its handle as hot throughout cooking.

The first three tools below are from my shop. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.

• Chef Knife: Slice the cooled cornbread cleanly on a stable cutting surface.
• SnG Food Thermometer: Check reheated portions when serving leftovers.
• High Heat Resistant Silicone Basting Brush: Spread the pan-greasing fat evenly, using oven mitts and keeping your hands clear of the hot skillet.
• Spring Chef Measuring Cups and Spoons (paid link): Measure the ingredients from the recipe card before cooking starts.
• Pyrex Glass Mixing Bowls (paid link): Keep wet and dry ingredients separate until you are ready to mix.

How to Make Sweet Potato Cornbread

1. Heat the oven and skillet

Preheat to 375°F. Add the shortening to the cast-iron skillet and place it in the oven while you mix the batter. Keep oven mitts within reach.

2. Mix the dry ingredients

Whisk together the cornmeal, flour, baking powder, salt, cinnamon, and allspice until evenly blended.

3. Mix the wet ingredients

Combine the cooked mashed sweet potato, eggs, yogurt or sour cream, brown sugar, and melted butter until smooth.

4. Bring the batter together

Add the dry mixture in stages, alternating with the buttermilk. Stir gently just until combined; stop when the dry streaks disappear.

5. Fill the hot skillet

Carefully remove the skillet and swirl to coat it with the melted shortening. Pour in the batter without touching the hot rim or handle.

6. Bake and cool

Bake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool for about 10 minutes before slicing so the crumb can settle.

Pro Tips

• Keep the mashed sweet potato smooth and cooled before mixing it with the eggs.
• Mix gently after the flour goes in; prolonged stirring can make the bread tough.
• Check the center for doneness and allow the full cooling time before cutting.

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Sweet Potato Cornbread – A Soulful Twist on a Classic Favorite

5 from 3 votes

Prep: 10 minutes mins

Cook: 35 minutes mins

Cooling Time: 10 minutes mins

Total: 55 minutes mins

Servings: 8

If you’ve been looking for a cornbread recipe that takes that classic flavor and amps it up with some serious Southern soul, then this Sweet Potato Cornbread is the one! It’s got that golden crunch on the outside, with a soft, moist center that’s kissed by just the right amount of cinnamon, allspice, and sweet potato goodness.

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Ingredients  

1x2x3x

• ▢ Dry Ingredients
• ▢ 1 ½ cups yellow cornmeal
• ▢ 1 cup all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon coarse kosher salt
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon ground allspice
• ▢ Wet Ingredients
• ▢ 1 ¼ cups cooked and mashed sweet potatoes
• ▢ 2 large eggs
• ▢ ½ cup plain yogurt or sour cream
• ▢ 1 cup buttermilk
• ▢ 2 tablespoons melted butter
• ▢ ½ cup dark brown sugar
• ▢ Other
• ▢ Vegetable shortening for greasing the skillet

Instructions 

• Preheat the oven to 375°F (190°C). Add a spoonful of vegetable shortening to a cast-iron skillet and place it in the oven to heat.
• In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and allspice. Set aside.
• In a large bowl, combine the mashed sweet potatoes, eggs, yogurt or sour cream, brown sugar, and melted butter. Mix until smooth.
• Add the dry mixture into the wet ingredients in parts, alternating with the buttermilk. Mix gently until just combined. Do not overmix.
• Remove the hot skillet from the oven and swirl to coat with the melted shortening.
• Pour the batter into the hot skillet. Bake for 30–35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Let the cornbread cool for about 10 minutes before slicing. Serve warm.

Notes

• Use plain, cooled mashed sweet potatoes without added butter, sugar or seasoning.
• Mix gently just until the flour disappears; overmixing can make the cornbread tough.
• Let the cornbread cool for 10 minutes before slicing so the wedges hold together.

Nutrition is estimated for one-eighth of the recipe using plain whole-milk yogurt, low-fat buttermilk, unsalted butter, packed brown sugar and Morton coarse kosher salt. Unmeasured shortening used to grease the skillet and serving toppings are excluded. Brands and using sour cream instead of yogurt change the estimate.

Nutrition

Calories: 320kcal | Carbohydrates: 61g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 510mg | Fiber: 3g | Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Make-Ahead, Storage, and Reheating

Cool the cornbread, then store it covered in the refrigerator for up to 3–4 days. Refrigerate within 2 hours; this moist bread contains cooked sweet potato, eggs, and dairy.

Wrap individual slices well for freezing. Thaw in the refrigerator, then warm covered in a 300°F oven so the surface does not dry before the center warms. Heat refrigerated leftovers thoroughly to 165°F.

What to Serve With This Recipe

Serve warm wedges beside a main dish with plenty of savory flavor. Pick the recipe that fits the size and style of your meal.

• Cajun Roasted Turkey Breast: a turkey main for a smaller gathering.
• Garlic Herb Brined and Roasted Chicken: a roast-chicken centerpiece for Sunday dinner.
• Smoked Ham with Honey Apricot Glaze: a sweet-and-smoky holiday main.
• Dirty Cabbage: a hearty beef-and-sausage cabbage dinner.

Variations and Alternate Recipes

The card allows plain yogurt or sour cream. Use plain, unflavored dairy and plain cooked sweet potato. These other breads and dressing have their own formulas; do not swap them into this batter without following their instructions.

• Southern Cornbread: a savory bread for catching pan juices.
• Creole Cornbread: a separate cheesy cornbread recipe.
• Soft and Fluffy Dinner Rolls: a soft bread option for guests.
• Cornbread Dressing with Roasted Chicken and Andouille: a separate dressing recipe with its own bread and liquid amounts.

Frequently Asked Questions

Can I use canned sweet potato?

Plain canned sweet potato can work if it is drained and mashed to the same consistency as the cooked sweet potato in the card. Avoid sweet potatoes packed in syrup or already seasoned pie filling.

Does the 55-minute time include cooking the sweet potato?

No. The recipe starts with cooked mashed sweet potato. Cook it ahead and let it cool before starting the batter.

Can I use a cold skillet?

The original method starts with a hot skillet for the crust. A cold baking pan changes how the edges set, so use the stated skillet method for the closest result.

More AB Recipes

Build Your Southern Dinner Menu

• Southern Collard Greens with Turkey Legs: smoky greens for a Southern-style table.
• Green Beans and Bacon: a savory vegetable side.
• Honey Balsamic Brussels Sprouts: a sweet-tangy vegetable contrast.
• Southern Baked Mac and Cheese: a creamy, comforting holiday side.
• Ultimate Baked Mac and Cheese: another complete baked macaroni option.
• Southern Candied Yams: a sweeter side for the holiday spread.
• Sweet Potato Casserole with Butter Pecan Crumble: a sweet-potato side with a crumb topping.
• Dirty Smothered Potatoes: a loaded potato skillet for a comfort-food menu.

Finish With Dessert

• Red Velvet Cake with Cream Cheese Frosting: a layer-cake finish for a celebration.
• Million Dollar Pound Cake: a sliceable dessert for the holiday table.
• Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.
• Chessmen Banana Pudding: a chilled dessert to make ahead.

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