Perfectly moist and lightly sweetened with honey, this easy sweet potato cornbread recipe is bound to become your go-to for chili night, Thanksgiving, or barbecue spreads. Mashed sweet potato pulls a lot of weight, adding sweetness, fiber and nutrients, and moisture to the batter. Plus, this fun twist on cornbread is a great way to add more veggies to meals for both kids and adults.
If you’re a regular reader, you probably know about my affinity for baking with vegetables. I love incorporating them into muffins, breads, and even cookies and brownies, typically to add more nutrients and fiber but also to use them as natural sources of moisture and sweetness.
This sweet potato cornbread capitalizes on the properties of the headliner spud to yield a truly perfect end result! It’s honestly my favorite cornbread — not too crumbly, never dry, and not overly sweet either — and I can’t wait for it become yours too. Try it with a bowl of my Vegetarian White Bean Chili and you won’t be disappointed!
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Ingredients and Substitutions
- Mashed sweet potato: I like to use roasted sweet potato for this recipe, but you can boil, microwave, or steam it too. Canned sweet potato puree is another appropriate substitute.
- Milk: Cow’s or plant-based milks both work. I like to use whole milk but any fat percentage technically works.
- Sour cream: I think sour cream is a superior ingredient when it comes to adding moisture to sweet potato cornbread due to its fat content. If you need a substitute, I recommend using whole milk regular yogurt. Do not sub Greek yogurt, since the higher protein content can toughen up the batter.
- Extra virgin olive oil: Sub avocado oil or melted butter.
- Eggs: Although I have not tried it, I suspect the recipe would work with chia or flax “eggs.” To make these, combine 1 tablespoon chia seeds or milled flaxseed with 3 tablespoons water to make 1 “egg” (double this to make 2) and let the mixture sit for a few minutes until thickened.
- Honey: Swap in equal amounts of maple syrup or ½ cup of light brown sugar.
- Cornmeal: I recommend stone ground cornmeal, either fine or medium ground. I often use Bob’s Red Mill Organic Medium Grind Cornmeal.
- All purpose flour: I suspect a gluten free 1:1 substitute would work here if you want to make gluten free sweet potato cornbread. Be sure to use a certified gluten free cornmeal too if that’s your priority.
- Baking powder
- Salt
Instructions
The full recipe card is at the bottom of the post. Here’s a preview of steps with photos to guide you.
Whisk together the mashed sweet potato, milk, sour cream, eggs, olive oil, and honey.
Stir in the dry ingredients until just combined.
Line a square 8×8 baking dish with parchment paper. Brush or spray the paper with oil. Pour the sweet potato cornbread batter into the pan.
Bake until lightly browned on top and a toothpick inserted in the center comes out clean. Cool for a few minutes, lift the cornbread out of the pan on the parchment paper, and slice into 16 squares.
Storage
Keep leftover cornbread in an airtight container. It will last for 2 to 3 days at room temperature on the kitchen counter away from direct sunlight. To extend shelf life, keep the container in the refrigerator for up to 5 to 7 days. If you want to reheat before serving, microwave in 15 to 20 seconds intervals or heat under the oven broiler for 1 to 2 minutes until warmed through.
Serving
Sweet potato cornbread is absolutely delicious served warm with a pat of butter and drizzle of honey. It’s great on the side of Thanksgiving dinner, chili or soup, or as part of a barbecue spread. Try it with my Vegetarian White Bean Chili, BBQ Lentils with Shredded Carrots, Slow Cooker Collard Greens, or Hidden Veggie Mac and Cheese.
More Sweet Potato Recipes
Love this easy sweet potato cornbread? Try these other recipes while you’re here.
📖 Recipe
Sweet Potato Cornbread
Ingredients
- 1 cup mashed cooked sweet potato - from about 1 medium sweet potato
- ½ cup sour cream - or sub plain whole milk yogurt
- ¼ cup whole milk
- 2 eggs
- 3 tablespoons extra virgin olive oil - or sub avocado oil or melted butter
- ⅓ cup honey
- 1 cup cornmeal - recommend medium or fine ground
- 1 cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- If you have not cooked your sweet potato in advance (or purchased canned sweet potato), prep it first. You can roast, boil, steam, or microwave the potato. I like to roast sweet potatoes. To do so, scrub clean, poke multiple holes in the skin with a fork, put on a lined baking sheet, and bake on the center rack of the oven at 400℉ for 45 to 60 minutes until tender. Remove from oven, carefully slice open with a knife to allow steam to escape, then scoop the flesh into a measuring cup. To save time by microwaving a sweet potato, follow these instructions.
- Preheat the oven to 375℉/191℃. Line a square 8×8 inch baking pan with parchment paper. Gently brush or spray the paper with oil.
- Add the cooked sweet potato flesh to a large bowl. Mash it with a fork to make sure any clumps are smoothed out. Add the milk, sour cream, eggs, olive oil, and honey. Whisk together until combined.
- In a separate bowl or measuring cup, whisk together the cornmeal, flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, and stir gently with a spatula until just combined.
- Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 25 to 30 minutes until lightly browned and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for a few minutes before gently lifting it out on the parchment paper and setting on a counter or cutting board. Cut into 16 squares. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Keep leftovers in an airtight container away from the sun at room temp for 2 to 3 days or in the fridge for up to 5 to 7 days.
- Reheat in the microwave for 15 to 20 seconds or in the oven under the broiler for 1 to 2 minutes if desired.
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