One chilly autumn afternoon, I stopped by the community garden after work to help a group of volunteers pull up the last rows of summer vegetables. We were packing crates of bell peppers when an older gentleman named Frank, a retired school bus driver, handed me a bag of sweet potatoes he’d grown himself.
He said, “These are sweeter than anything you’ll find at the store—promise me you’ll bake something good with them.” I laughed and told him I’d think of something special.
Back home, I peeled and boiled a couple of those sweet potatoes for dinner, but their deep orange color and earthy sweetness made me want to bake instead. That night, while my kids were working on homework at the kitchen table, I decided to fold the mashed sweet potato into a simple cornbread recipe. The smell that drifted from the oven—sweet, buttery, and warm—was enough to pull everyone into the kitchen before it had even cooled.
By the time I sliced it, my husband was already reaching for the butter dish, and my daughter drizzled her piece with honey. It was a quiet little moment that made the day feel whole—neighbors sharing produce, family gathering around the table, and a humble pan of cornbread tying it all together. Frank was right; those sweet potatoes made something truly special.
Short Description
This homemade sweet potato cornbread is tender, slightly sweet, and perfectly moist with a golden crust. It’s an easy, wholesome side dish that pairs beautifully with chili, soups, stews, or simply a pat of butter and a drizzle of honey.
Key Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium, boiled or roasted)
- 1 cup cornmeal (yellow or white)
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup milk (whole milk or buttermilk for extra tenderness)
- 2 large eggs
- ⅓ cup melted butter (slightly cooled)
- ¼ cup honey (or maple syrup for variation)
Tools Needed
- Large mixing bowls
- Whisk and rubber spatula
- 8×8-inch square pan or 9-inch round pan
- Measuring cups and spoons
- Toothpick for doneness test
Cooking Instructions
Step 1: Prepare the Pan and Oven
Preheat the oven to 375°F (190°C). Grease or line your baking pan to prevent sticking.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly blended.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the eggs, milk, melted butter, honey, and mashed sweet potato until smooth and creamy.
Step 4: Bring Everything Together
Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula until just combined—stop as soon as no dry streaks remain. Overmixing can make the bread dense.
Step 5: Bake the Cornbread
Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let the cornbread cool for at least 10 minutes before slicing. Serve warm with butter or honey, or alongside a hot bowl of chili.
Why You’ll Love This Recipe
Moist and Flavorful: The sweet potato adds natural sweetness and keeps the crumb soft and tender.
Family-Friendly: Mildly sweet and loved by kids and adults alike.
Budget-Friendly: Uses simple, pantry staples with one fresh ingredient.
Versatile: Delicious on its own or served with savory dishes.
Seasonal Comfort: A cozy, fall-inspired twist on traditional cornbread.
Mistakes to Avoid & Solutions
Overmixing the Batter: Stir just until combined; too much mixing makes it tough.
Using Cold Ingredients: Bring eggs and milk to room temperature so the batter blends smoothly.
Dry Cornbread: If your sweet potato mash is very thick, add an extra tablespoon or two of milk for moisture.
Uneven Baking: Spread the batter evenly in the pan and rotate the pan halfway through baking if your oven has hot spots.
Skipping the Cooling Time: Cutting too soon can make the slices crumble; let it rest to firm up.
Serving and Pairing Suggestions
Serve warm with butter and a drizzle of honey for a sweet side.
Pair with chili, creamy soups, or hearty stews for dinner.
Slice into squares and serve as a brunch side with eggs and bacon.
Present in a breadbasket for family-style meals or potlucks.
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 4 days or freeze slices for up to 1 month.
Reheat individual slices in the microwave for 10–15 seconds or warm in a 300°F oven for 5–7 minutes.
Wrap slices in foil before reheating in the oven to keep them moist.
FAQs
1. Can I use canned sweet potato puree?
Yes, just be sure it’s plain puree without added sugar or spices.
2. What can I use instead of honey?
Maple syrup works beautifully for a slightly richer sweetness.
3. Can I make this cornbread gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend.
4. Can I double the recipe for a larger crowd?
Absolutely. Use a 9×13-inch pan and bake a few minutes longer, checking doneness with a toothpick.
5. How do I know the cornbread is done baking?
The edges should be lightly golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Tips & Tricks
For a smoother texture, puree the sweet potato until completely lump-free.
Brush the top with melted butter right after baking for extra shine and flavor.
Add a pinch of cinnamon or nutmeg for a hint of warm spice.
If you like a crispier crust, bake in a preheated cast-iron skillet.
To save time, boil the sweet potato the night before and refrigerate it until ready to use.
Recipe Variations
Savory Herb Cornbread: Stir in 2 tbsp chopped fresh rosemary or thyme to complement soups and stews.
Cheesy Jalapeño Cornbread: Add ½ cup shredded cheddar cheese and 2 tbsp minced jalapeños for a zesty kick.
Cranberry Pecan Cornbread: Fold in ⅓ cup dried cranberries and ¼ cup chopped pecans for a sweet holiday touch.
Vegan Option: Use plant-based milk and melted coconut oil instead of butter, and replace eggs with 2 flaxseed “eggs” (2 tbsp ground flaxseed mixed with 5 tbsp water).
Final Thoughts
When I brought a few slices of this cornbread back to the community garden the next week, Frank gave me a grin that stretched ear to ear. We sat on a bench under the last of the falling leaves, sharing cornbread wrapped in napkins while swapping stories about the harvest season.
It’s funny how a simple recipe can weave connections across neighbors and seasons. To me, this cornbread tastes like gratitude—warm, comforting, and rooted in the joy of sharing what we have.
Homemade Sweet Potato Cornbread
Ingredients
- 1 cup mashed cooked sweet potato about 1 medium, boiled or roasted
- 1 cup cornmeal yellow or white
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup milk whole milk or buttermilk for extra tenderness
- 2 large eggs
- ⅓ cup melted butter slightly cooled
- ¼ cup honey or maple syrup for variation
Instructions
- Preheat the oven to 375°F (190°C) and grease or line an 8×8-inch pan. In a large bowl, whisk cornmeal, flour, baking powder, and salt.
- In another bowl, whisk eggs, milk, melted butter, honey, and mashed sweet potato until smooth.
- Gently stir wet ingredients into the dry until just combined—don’t overmix.
- Spread batter evenly in the pan and bake for 25–30 minutes until golden and a toothpick comes out clean.
- Cool for 10 minutes before slicing. Serve warm with butter, honey, or alongside chili.
