Y’all know breads are kind of my thing – especially Southern delicacies like hot water cornbread and homemade biscuits. That’s why this recipe is so close to my heart. Not only does it fall into the bread category, but it stars my all-time favorite root vegetable: sweet potatoes! 🍠 This recipe for sweet potato cornbread is super moist on the inside with the perfect crispy crust on the outside, and the flavor is so lush. You will come back for seconds…that is if you can beat your family to it! 😜 Obvs, I’m obsessed and ultra-excited to share this recipe with y’all. That said, don’t let me stop you from whipping up some homemade sweet potato puree. Just give it a quick blitz in a food processor to get your sweet potatoes into that silky-smooth puree mode. 😅
Recipe Ingredients
How to Make Sweet Potato Cornbread
Prep Your Pan – Spray a 10-inch oven-safe skillet pan or baking pan. Dry Ingredients – Combine flour, cornmeal, baking soda and powder, salt, cinnamon, nutmeg, and allspice in a medium bowl. (Photo 1) Wet Ingredients – In another bowl, whisk in buttermilk, sour cream, mashed sweet potato, eggs, and melted butter until fully combined. (Photo 2) Mix Dry and Wet Ingredients – Add the flour mixture to the wet ingredients and beat just until thoroughly combined. Heat Your Skillet – If you’re using cast iron, heat up the skillet until it’s hot, then remove it from the heat and carefully pour in the batter. If you’re not using a skillet, then pour the batter into a greased, room-temperature 9- or 10-inch baking pan. Bake the cornbread for about 20 minutes or until golden or deeply brown and a skewer inserted in the center comes out clean. Cool – Let the cornbread cool for 10 minutes or more before slicing. Serve – Offer up sliced cornbread with butter and honey, if desired.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Feel free to make this cornbread a day or two before serving it. You can even freeze it in an airtight container for up to three months. Just thaw it out the night before you plan to serve it.
Serving and Storage Instructions
I love serving this cornbread right after it’s cooled. It will still be warm enough inside to melt a good-sized pad of butter. 🤤 Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. If you want that just-baked warmth the next day, heat up a slice in the microwave for a few seconds.
What Goes With Sweet Potato Cornbread
All the best Southern fixins y’all! Serve this beautiful bread alongside fried chicken and collard greens. I also give it five stars alongside Southern baked mac and cheese. 😋 Oh, and one more thing, don’t forget the sweet iced tea and the pecan pie for dessert.
More Mouthwatering Recipes for Sweet Potato Fiends
Conclusion
Thanks for sticking around for my take on a classic Southern side, upgraded. If you weren’t a fan of sweet potato cornbread before this, you will be now. For more top-notch Southern recipes and plenty of other soul food from around the world, follow me on Instagram. See you there! ✌️
Watch How to Make It
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