Name: Sweet Potato Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3 medium sweet potatoes (about 1 pound); 2 cups milk; 2/3 cups vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; Orange food coloring (optional; for extra color); 2 cups yellow cornmeal; 2 cups all-purpose flour; 1 cup granulated sugar; 2 tablespoons baking powder; 1 teaspoon salt; 4 tablespoons unsalted butter; 4 tablespoons honey

Jump to Recipe·5.3 from 18 reviews

Sweet Potato Cornbread is that glorious marriage of cozy sweetness and classic comfort; it’s golden, fluffy, and carries such a beautiful balance of earthiness, rich corn flavor, and a burst of color from the sweet potatoes. This recipe transforms humble ingredients into something that feels both nostalgic and new, with a hint of honey and the softest crumb imaginable. Whether you’re prepping family dinner, bringing a dish to a potluck, or craving a hearty slice with your morning coffee, Sweet Potato Cornbread always comes through — and it’s even more delightful than it sounds.

Sweet Potato Cornbread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Sweet Potato Cornbread recipe plays a vital role: from achieving that pillowy texture to delivering a warm, subtly sweet flavor that keeps everyone coming back for seconds. It’s a simple, honest list with a few thoughtful touches that really make the whole loaf shine.

Sweet potatoes: The star of the show — roasted or boiled, they create moistness and lend a lovely natural sweetness to the cornbread.
Milk: Brings just the right amount of richness and moisture, ensuring each bite is tender.
Vegetable oil: Keeps the crumb light and soft without overpowering the other flavors.
Eggs: Bind everything together, giving us structure and lift in the final bake.
Vanilla extract: Adds a subtle aroma that brightens up the sweet notes of the sweet potato.
Orange food coloring (optional): For a pop of color — totally optional but extra fun if you want that vibrant, festive look.
Yellow cornmeal: The heart of classic cornbread, it imparts a satisfying texture and that beloved corn flavor.
All-purpose flour: Balances the graininess of the cornmeal, making your cornbread wonderfully tender.
Granulated sugar: Adds a gentle sweetness without turning this from bread to cake.
Baking powder: Gives you that wonderful, pillowy rise every cornbread loaf deserves.
Salt: Enhances every other flavor and keeps the sweetness in check.
Unsalted butter: Brushed on top for richness and a gorgeous golden sheen.
Honey: Whisked with the butter — this duo makes an irresistible glaze that seeps into every bite.

How to Make Sweet Potato Cornbread

Step 1: Prep and Cook the Sweet Potatoes

First things first: preheat your oven to 400°F. Peel and chop your sweet potatoes, then boil them until they’re fork-tender — you want them soft enough to mash easily. Mash thoroughly, then measure out 1 ½ cups and set aside to cool slightly. The smoother the mash, the silkier your Sweet Potato Cornbread will be!

Step 2: Make the Honey Butter

While the potatoes cool, melt your butter gently in a small saucepan, then whisk in the honey until combined. This mixture will do double duty: some swirled into the batter, and the rest brushed on top for a sweet, glossy finish. You can use a microwave if you’d rather skip the stovetop.

Step 3: Whip Up the Wet Ingredients

Grab a large mixing bowl and blend the mashed sweet potatoes with milk, vegetable oil, eggs, vanilla extract, and a few drops of orange food coloring (if you want that extra golden hue). Use a hand mixer for a perfectly smooth and creamy mixture — this creates the luscious base for your Sweet Potato Cornbread.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This ensures baking powder is evenly distributed for a uniform rise and keeps the crumb light.

Step 5: Bring It All Together

Add the dry ingredients to your wet mixture, gently folding everything together. Be careful not to overmix; just blend until no streaks of flour remain. This step is the secret to getting that classic cornbread texture instead of something dense.

Step 6: Bake to Golden Perfection

Pour the batter into your greased 9×13-inch pan or, for extra charm, a cast iron skillet. For even baking, use a spatula to level the surface. Pop it into the oven for 25 to 30 minutes. After about 20 minutes, open the oven and quickly brush a layer of your honey butter glaze over the top, then let it finish baking. Check doneness with a toothpick: if it comes out clean, your Sweet Potato Cornbread is ready!

Step 7: Serve and Enjoy

Allow the cornbread to cool for just a few minutes before slicing — this helps it hold together. Serve warm, with an extra swipe of honey butter on top for richness and shine.

How to Serve Sweet Potato Cornbread

Garnishes

Just before serving, try sprinkling a touch of flaky sea salt or a drizzle of extra honey right over the top. A pat of softened butter melting into a warm slice is always a crowd-pleaser, and fresh chopped herbs like chives or thyme can add a lovely color contrast and savory note.

Side Dishes

Sweet Potato Cornbread is the ultimate sidekick to spicy chili, a classic family roast, or a bowl of hearty vegetable soup. It pairs beautifully with barbecue, collard greens, or simple grilled chicken. Honestly, it’s so good, I’ve been known to eat it with nothing but a cup of coffee.

Creative Ways to Present

For parties, cut your Sweet Potato Cornbread into mini squares or circles with a cookie cutter for a pretty appetizer with a dollop of whipped honey butter. You can also split pieces in half and fill them with spiced cream cheese or roasted turkey for a fun twist on sliders. Try toasting leftover cornbread in the oven, then topping with fresh fruit preserves or even a scoop of vanilla ice cream for dessert!

Make Ahead and Storage

Storing Leftovers

Wrap your cooled Sweet Potato Cornbread tightly in plastic wrap or store slices in an airtight container at room temperature for up to two days. If your kitchen is warm or humid, pop it in the fridge, where it will keep beautifully for up to four or five days without drying out.

Freezing

Sweet Potato Cornbread freezes incredibly well! Once completely cooled, wrap individual pieces or the whole loaf in a double layer of plastic wrap, then aluminum foil. Store in a freezer bag for up to three months. Thaw overnight in the fridge or at room temperature and it’s just as tasty as fresh-baked.

Reheating

To reheat, place slices on a baking sheet, cover loosely with foil, and warm in a 325°F oven until heated through (about 10-15 minutes). For a quick fix, microwave individual slices for 15-20 seconds. A pat of butter before reheating helps restore that just-baked softness.

FAQs

Can I use canned sweet potatoes instead of fresh?

Absolutely! Drain and mash canned sweet potatoes well before measuring. If they’re packed in syrup, you might want to cut back slightly on the sugar or honey to keep the flavor balanced.

Is there a gluten-free version of this cornbread?

Yes, you can swap the all-purpose flour for a gluten-free baking blend. Be sure to look for one that’s a 1:1 replacement, and check that your cornmeal is certified gluten-free.

What if I don’t have honey?

Maple syrup is a delicious substitute for the honey in your glaze. Agave nectar also works in a pinch for that glossy topping and sweet finish.

Can I make this recipe in muffin form?

Definitely! Divide the batter between lined muffin pans—fill each about three-quarters full. Bake at the same temperature, but check for doneness after 15-18 minutes.

Why does my cornbread sometimes turn out dense?

The secret is not to overmix your batter. Fold the wet and dry ingredients together just until you no longer see streaks of flour. Overworking the batter can make your Sweet Potato Cornbread heavy rather than fluffy and tender.

Final Thoughts

Trust me when I say there’s a reason Sweet Potato Cornbread disappears faster than anything else at the table — it’s simple, satisfying, and full of soul. Give this recipe a try, and you might just find a new favorite way to enjoy the comforting flavors of sweet potato and golden cornbread together. Happy baking!