Sweet Potato Cornbread

Sweet Potato Cornbread is a delicious spin on classic cornbread, made with sweet potato mash, brown sugar, and warm spices. This delicious side dish is baked to fluffy, tender perfection in just 30 minutes! (This recipe is completely gluten-free!)

If you’re looking for tasty ways to add more sweet potatoes to your diet then you have to try our crispy Air Fryer Sweet Potato Fries and this creamy Roasted Sweet Potato Hummus.

If you’re a fan of cornbread and sweet potatoes then you’re going to love this homemade Sweet Potato Cornbread! You get the moist tenderness of cornbread and the richness of sweet potatoes. It’s warm, savory, and perfectly sweetened.

Cornbread is the perfect side dish for both southern cuisine and soul food. And we don’t need Jiffy because this tastes way better than any box mix! Try serving one pan of this at the next family dinner and watch how quickly it vanishes!

You’ll Love This Sweet Potato Cornbread! It’s:

• Easy: Who knew making cornbread from scratch was this simple? Just roast a sweet potato ahead of time, mix together all the ingredients, and bake!
• Perfect for the fall: From the orange color to the warm spices like cinnamon and nutmeg, everything about this side dish screams Fall!
• Versatile: Whether it’s a casual weeknight or a holiday, sweet potato cornbread always fits on the menu. You can serve this side dish at Sunday dinner, potlucks, or on a holiday like Thanksgiving.
• Healthy: Sweet potatoes are packed with fiber and are an excellent source of Vitamin A.
• Diet Friendly: This is a great recipe for those with dietary restrictions. It works for a vegetarian or gluten-free diet and with a few easy substitutions, vegans can enjoy it too!

Ingredients You’ll Need

With just a few pantry staples, you can serve up your own delicious Sweet Potato Cornbread.

• Yellow cornmeal: Use finely ground or medium ground cornmeal for the perfect texture.
• All-purpose gluten-free flour: If you aren’t sensitive to gluten, you can use regular all-purpose flour.
• Sweet Potatoes: Roast the sweet potatoes ahead of time, then mash them when ready to use.
• Baking powder and baking soda: These leavening agents help the cornbread rise and give it that fluffy texture.
• Salt: A little goes a long way to help balance out the other flavors.
• Non-dairy milk: Use your preferred variety. (You can also use regular milk or buttermilk)
• Butter: This enriches the flavor and ensures that the cornbread is fluffy. If you want to make a dairy-free sweet potato cornbread, use vegan butter instead.
• Eggs: Make sure they are lightly beaten.
• Brown sugar: I prefer this over regular sugar because it not only sweetens but adds moisture to the cornbread.
• Maple syrup: Boost the flavor by adding this for extra sweetness.
• Vanilla extract: Use a good quality one to bring together all the flavors.
• Spices: A little cinnamon and ground nutmeg is all you’ll need.

How to Cook Sweet Potatoes

This recipe calls for mashed sweet potatoes. There are multiple ways to prepare sweet potatoes until they are fork tender. Here are a few methods:

• Roast: Wrap one whole unpeeled sweet potato in foil and roast it for 1 hour at 425F. Then, peel and mash the sweet potato.
• Instant Pot: The size of the sweet potatoes will determine how long it takes to cook them in an Instant Pot. It can vary from 15 minutes (small sweet potatoes) to 1 hour (large sweet potatoes). Peel, and mash the sweet potatoes afterward.
• Boil: Peel and cut the sweet potatoes into cubes, boil then strain. This can take 10-25 minutes, depending on the size of the cubes. Make sure the cubes are the same size so they cook at an even rate.

How To Make Sweet Potato Cornbread

1. Prepare the sweet potato: Wrap the sweet potato in aluminum foil and roast for 1 hour at 425F in an oven or toaster oven. It’s done when it can easily be pierced with a fork. Allow the sweet potato to cool. Then, mash the sweet potato using a fork, making sure to break up any long strings of sweet potato. Measure out 1.5 cups. Set aside.
2. Preheat the oven to 375°F. Grease a 10-inch cast iron skillet with butter and set it in the oven on the lower middle rack.
3. In a large bowl, whisk together the dry ingredients.
4. In a separate bowl, combine mashed roasted sweet potato, eggs, milk, maple syrup, and vanilla. Whisk to combine well. The mixture should be smooth and thick.
5. Using a rubber spatula, combine the dry ingredients with the wet ingredients. Gently fold the sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
6. Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, making sure the batter is evenly distributed.
7. Bake for 25-30 minutes or until the top is puffy and golden brown. There should be cracks visible around the edges of the cornbread.
8. Let the cornbread cool for 5-10 minutes in the cast iron. Then, slice and serve with butter. Enjoy!

Recipe Variations

• Vegan: To make vegan sweet potato cornbread you’ll need to make a couple of swaps. Use vegan butter instead of regular butter and use ½ cup apple sauce instead of eggs.
• Regular Bread and Milk: You can use regular whole milk or buttermilk and regular all-purpose flour if you prefer.
• Muffins: Pour the cornbread batter into a muffin tin if you want to make sweet potato cornbread muffins.

Tips To Make the Best Sweet Potato Cornbread

• Save time by roasting the sweet potato ahead. You can do this up to 2 days before.
• Use cast iron for perfect golden crust and edges.
• Rub cast iron with butter and warm the cast iron in the oven before using.
• Mash the sweet potato well to break down any stringy pieces.
• The sweet potato should be mashed but not puréed. Puréed sweet potatoes won’t maintain the structure of the cornbread and it will fall apart.

Common Questions:

Can I substitute cooked sweet potatoes for canned sweet potatoes?

You can use canned sweet potatoes in place of freshly roasted sweet potatoes, however, there will be higher levels of sodium and fewer nutrients. If you opt for canned sweet potatoes, just be sure to drain the juice before adding it to the cornbread mixture.

Why is my cornbread so dry and crumbly?

A few factors can result in dry and crumbly cornbread. You may have overcooked it. This cornbread only needs to bake for 25-30 minutes. Alternatively, you may have improperly measured your flour or cornbread. Make sure to measure the flour and corn meal by using a spoon to scoop them into a measuring cup to get the most accurate measure.

I hope you enjoy this Sweet Potato Cornbread recipe! 

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.

More Gluten-Free Bread Recipes To Try!

• Sweet Potato Bread
• Pumpkin Cornbread
• Gluten-Free Honey Cornbread
• Easy Gluten-Free Focaccia Bread 
• Gluten-Free Vegan Biscuits
• Jalapeno Cheddar Biscuits