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This Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread. Made with mashed sweet potatoes for extra moisture and natural sweetness, it’s the perfect side dish for Thanksgiving, Sunday dinner, or any cozy fall meal. You are going to love it.
I first had sweet potato cornbread at a friend’s family dinner, and I still remember how buttery and rich it was. Ever since then, I’ve loved finding ways to make it a little lighter without losing that Southern touch. This version skips the heavy flour and uses mashed sweet potato and gluten-free flour instead, so it’s soft, tender, and a little better for you.
If you’re into Southern sides with a twist, try my Homemade Jalapeno Skillet Cornbread and Roasted Sweet Potato Salad (Gluten-Free).
Recipe Overview
Ingredients Needed
Here’s everything you’ll need to make Sweet Potato Cornbread. You can find the full quantities listed in the recipe card further down the post.
- Mashed sweet potato or sweet potato puree: Either one works perfectly. Just make sure it’s smooth so the batter stays light.
- Large eggs: Room temperature eggs mix more easily and help the cornbread rise evenly.
- Brown sugar: Adds a hint of caramel sweetness that balances the cornmeal flavor.
- Buttermilk: Keeps the texture soft and adds a little tang.
- Vegetable oil: You can use melted butter instead if you like a richer flavor.
- Fine yellow cornmeal: The foundation of any good southern cornbread.
- Gluten-free flour: You can swap for all-purpose flour if you don’t need it gluten-free; both give a soft crumb.
- Baking powder and baking soda: These help it rise beautifully and stay fluffy.
- Fine kosher salt
How to Make Sweet Potato Cornbread
Here’s how to pull it off like a pro every single time:
Step 1: Preheat your oven to 400°F and line a 9-inch baking pan with parchment paper. If you’re using a cast-iron skillet, grease it lightly instead. In a medium bowl, whisk together the mashed sweet potato, eggs, and brown sugar until the sugar mostly dissolves.
Step 2: Add the vegetable oil and buttermilk, then whisk again until everything’s smooth and creamy.
Step 3: In a separate bowl, combine the cornmeal, gluten-free flour, baking powder, baking soda, and salt.
Step 4: Pour the dry ingredients into the wet mixture and stir just until combined. Don’t overmix, or you’ll end up with tough cornbread.
Step 5: Pour the batter into your prepared pan or skillet and bake for 30 to 35 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.
Step 6: Let it cool for a few minutes, then slice into warm squares and, if you’re feeling fancy, drizzle a little honey on top.
Variations & Tips
- You can also bake it in a cast-iron skillet for crispy edges and that homey, old-school feel.
- Add a spoonful of sour cream to the batter for extra moisture and a subtle tang.
- Try swapping the brown sugar for honey for a gentler sweetness that makes the cornbread super tender.
- A pinch of cinnamon or nutmeg gives that touch of fall flavor that plays nicely with the sweet potato.
- Toss a few chopped pecans or walnuts on top before baking for a little crunchy contrast.
- Let it cool for at least ten minutes before slicing so it stays soft and doesn’t crumble.
Common Questions
No worries, it happens! You’ll know it’s done when the top looks golden and a toothpick in the center comes out clean. If it’s still a little sticky, cover it loosely with foil and pop it back in the oven for another 5-10 minutes.
Oh yes, and they turn out adorable! Just divide the batter into a lined muffin tin and bake at 400°F for around 18-20 minutes. They’re fluffy, easy to serve, and perfect for meal prep or brunch.
Once it’s cooled, wrap it in foil or place it in an airtight container to lock in the moisture. You can keep it on the counter for up to two days or in the fridge for about 4 days. Either way, it’ll stay soft and tender, which makes it great for making ahead!
You sure can! Let it cool completely first, then slice and wrap each piece tightly in plastic wrap to lock in moisture. Add a layer of foil to protect it from freezer burn, pop the wrapped pieces into a freezer-safe bag, and it’ll keep for up to three months.
You can warm it in the oven at 350°F for about 5 minutes, pop it in the microwave for 20 seconds, or use an air fryer at 320°F for about 3 minutes.
More Sweet Potato Sides
- Healthy Sweet Potato Casserole
- Roasted Smoked Sweet Potatoes
- Mashed Sweet Potatoes
- Twice Baked Sweet Potatoes
- Sweet Potato Pie
- Crispy Baked Sweet Potato Wedges
- Baked Smashed Sweet Potatoes
- Maple Pecan Roasted Sweet Potatoes
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Sweet Potato Cornbread
Ingredients
- 1 cup cooked sweet potato or sweet potato puree, 240g mashed
- 2 large eggs, room temperature
- ½ cup brown sugar
- 1 cup buttermilk
- ¼ cup vegetable oil, or any neutral-tasting oil
- 1 cup fine yellow cornmeal
- 1 cup gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine kosher salt
Instructions
- Preheat your oven to 400°F and line a 9-inch baking pan with parchment paper. If you’re using a cast-iron skillet, grease it lightly instead. In a medium bowl, whisk together the 1 cup cooked sweet potato or sweet potato puree, 2 large eggs, and ½ cup brown sugar until the sugar mostly dissolves.
- Add the ¼ cup vegetable oil and 1 cup buttermilk, then whisk again until everything’s smooth and creamy.
- In a separate bowl, combine the 1 cup fine yellow cornmeal, 1 cup gluten-free flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine kosher salt.
- Pour the dry ingredients into the wet mixture and stir just until combined. Don’t overmix or you'll end up with tough cornbread.
- Pour the batter into your prepared pan or skillet and bake for 30 to 35 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes, then slice into warm squares and, if you’re feeling fancy, drizzle a little honey on top.
Notes
- Don’t overmix the batter once you add the dry ingredients, or your sweet potato cornbread will turn out dense.
- Make sure the eggs and buttermilk are at room temperature so the batter mixes smoothly and bakes up light.
- You can also bake it in a cast-iron skillet if you’d like those crisp edges and a rustic look.
- Let it cool for at least ten minutes before slicing to help it hold together.
- Store sweet potato cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
- To freeze, wrap each piece tightly in plastic wrap, then foil, and place in a freezer-safe bag for up to 3 months.
- Reheat in the oven, microwave, or air fryer until warm and soft again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
