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Homemade Sweet Potato Cornbread: A Delightful Twist on a Classic Recipe

Sweet potato cornbread combines the comforting flavors of cornbread with the sweetness and nutrients of sweet potatoes, making it a perfect addition to any meal or gathering. This easy-to-follow recipe yields a moist and flavorful cornbread that pairs perfectly with soups, stews, or simply enjoyed on its own. Follow along for step-by-step instructions and helpful tips to ensure your sweet potato cornbread turns out perfectly every time.


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 tablespoons honey
  • 1/2 cup plus 1 tablespoon unsalted butter, melted and slightly cooled
  • 1 cup sweet potato, mashed (about 1 large sweet potato)
  • 1/2 tablespoon orange food coloring (optional)


  1. Preheat your oven to 375 degrees F (190 degrees C). Place a 10-inch iron skillet in the oven and let it warm up for 5 minutes.
  2. Peel the sweet potato and dice it into 3/4 inch cubes. Place the sweet potato cubes into a saucepan and cover them with lukewarm water. Bring to a boil and cook until tender, approximately 10 minutes.
  3. Once the sweet potato is fork-tender, drain it and mash until smooth using an electric mixer. Allow the sweet potato mash to cool for at least 25 minutes.
  4. In a large bowl, add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring (if using), and sugar. Mix until well combined.
  5. Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal to the wet ingredients. Mix until well incorporated, being careful not to overmix.
  6. Add 1 tablespoon of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula.
  7. Bake for 28 minutes or until the center is completely set. Avoid overbaking to prevent dryness.
  8. Allow the cornbread to cool for at least 10 minutes before slicing. Serve with softened butter and honey, if desired.

Tips and Variations:

  • For added texture and flavor, consider adding chopped nuts or dried fruits to the batter.
  • Experiment with different spices such as cinnamon or nutmeg for a unique twist.
  • To make the cornbread more savory, reduce the amount of sugar or omit it entirely.

How to Store:

  • Once cooled, store leftover cornbread in an airtight container at room temperature for up to 3 days. Alternatively, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.


Q: Can I substitute the sweet potato with canned sweet potato puree?
A: Yes, you can substitute fresh mashed sweet potato with canned sweet potato puree. Ensure the puree is at room temperature before using.

Q: Can I make this recipe without an iron skillet?
A: While using an iron skillet yields the best results, you can use a regular baking dish or muffin tin. Adjust the baking time accordingly.

Q: Is the orange food coloring necessary?
A: No, the orange food coloring is optional and can be omitted without affecting the taste of the cornbread. It is primarily used for visual appeal.

Sweet potato cornbread is a delightful twist on traditional cornbread, offering a subtle sweetness and moist texture that will leave your taste buds satisfied. Whether served alongside your favorite dishes or enjoyed on its own, this homemade recipe is sure to become a new favorite in your kitchen.

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