Sweet Potato Cornbread – with VIDEO
Recipe at $ 4.00 / portion of $ 0.50 Budget bytes " Recipes " Bread Recipes " Sweet Potato Cornbread OMG, all of you. Stop everything. It is important. I knew I liked cornbread, but I didn't know I could like it as much. I decided to add mashed sweet potatoes to my Everyday cornbread, […]

Recipe at $ 4.00 / portion of $ 0.50

OMG, all of you. Stop everything. It is important. I knew I liked cornbread, but I didn't know I could like it as much. I decided to add mashed sweet potatoes to my Everyday cornbread, plus some spices and sour cream for richness and… WHOA. It took everything in me not to eat the entire pan of that sweet potato cornbread.

Originally published 10/17/2015, updated 11/02/2020.

Sweet potato cornbread in a cast iron skillet with butter on top

This recipe is a hybrid between my Everyday cornbread and these incredible Sweet Potato Cornbread Muffins from the New York Times. NYT's addition of cinnamon and nutmeg was absolutely perfect and gave the cornbread an incredible aroma. As I had already bought sour cream to garnish my chili, I decided to incorporate it into the batter, like this recipe from Culinaria de Leite. None of these recipes used nearly enough sweet potatoes for me, so I increased mine to 1.5 cups. I didn't want to waste this cute sweet potato!

How does sweet potato cornbread taste?

This cornbread is certainly sweeter when it comes to cornbread, but it also has a fair amount of hot, aromatic spices to keep it from looking too much like dessert. It goes well with both sweet and savory flavors. The texture is rich and thick, so one piece will definitely add a lot to your meal!

What to serve with sweet potato cornbread

The subtle sweetness of this sweet potato cornbread pairs perfectly with the warm spices of a bowl of chili, but I also have to say it's awesome with coffee. I also ate it for breakfast with a thick layer of butter and a fried egg on the side.

How to store leftovers

Be sure to let the cornbread cool completely to room temperature before placing any leftovers in a resealable container and storing in the refrigerator. This cornbread freezes pretty well too! I suggest wrapping each piece in plastic or waxed paper and then storing them all in an airtight freezer bag or freezer-safe container. You can thaw them at room temperature or by quickly zapping in the microwave.

A slice of sweet potato cornbread on a plate with a fork

Sweet Potato Cornbread

Mashed sweet potatoes, fragrant spices and rich sour cream make this sweet potato cornbread a decadent fall treat.

Total cost: Recipe at $ 4.00 / portion of $ 0.50

Portions: 8

  • 1 kg. Yam ($ 1.56)
  • 1.5 cups yellow cornmeal (0.36 USD)
  • 1 Chopped off all purpose flour (0.13 USD)
  • 1/2 Chopped off sugar (0.40 USD)
  • 1 Tablespoon yeast ($ 0.12)
  • 1 teaspoon salt (0.05 USD)
  • 1/2 teaspoon cinnamon (0.05 USD)
  • 1/2 teaspoon ground nutmeg (0.05 USD)
  • 2 tall eggs (0.52 USD)
  • 1/2 Chopped off sour cream (0.47 USD)
  • 3/4 Chopped off Milk ($ 0.23)
  • 2 Tablespoon cooking oil (0.04 USD)
  • 1/2 Tablespoon cooking oil for the pan (0.02 USD)
  • Peel the sweet potato and cut it into one inch cubes. Place the cubes in a saucepan, cover with water and bring to a boil over high heat. Boil the potatoes until tender and fall apart with a fork pierced (about ten minutes). Drain the potatoes and set aside.

  • Coat the inside of a 10 "cast iron pan with cooking oil. Place the pan in the oven and begin preheating the oven to 425ºF.

  • In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, cinnamon and nutmeg until combined.

  • Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of mashed potatoes to a large bowl. Add sour cream, milk and 2 tbsp. Oil and whisk until blended. Add the eggs and whisk until they are combined again.

  • Pour the sweet potato mixture into the bowl with the dry ingredients. Mix the two until combined and no more dry mixture remains at the bottom of the bowl. It's okay if the mixture is a bit lumpy, just make sure you don't over mix.

  • Carefully remove the hot pan from the preheated oven and pour the batter into the pan. Smooth the top of the dough until smooth, then return to the oven. Bake 22 to 25 minutes or until center is puffed, top is golden brown and slightly cracked around edges. Remove the cornbread from the oven, cut it into eight pieces and serve (preferably with butter).

See how we calculate recipe costs here.

Portion: 1PortionCalories: 373.49kcalCarbohydrates: 58.94gProtein: 7.13gFat: 12.29gSodium: 570.19mgFiber: 3.15g

Nutritional values ​​are only estimates. See our full nutrition disclosure here.
The equipment section above has affiliate links to products we use and love. As an Amazon Associate, I earn qualifying purchases.

Front view of sweet potato cornbread in pan with butter fondant on top

How To Make Sweet Potato Cornbread - Step by Step Photos

Diced sweet potato in a pot with water

Peel a 1 lb. sweet potato and cut into 1 inch cubes. Place the cubes in a pot, cover them with water and bring the pot to a boil over high heat. Boil the sweet potatoes until they are tender and fall apart when pierced with a fork (about 10 minutes). Drain the sweet potatoes and set them aside.

Once the sweet potatoes are boiled, prepare the pan and start preheating the oven. Rub about 1/2 tablespoon of oil into a 10 ″ cast iron skillet, place it in the oven, then set it to preheat to 425 ° F.

dry cornbread ingredients in a bowl

While the potatoes are boiling (or after draining), combine the dry ingredients. In a large bowl, combine 1.5 cups of yellow cornmeal, 1 cup of all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of salt, 1/2 teaspoon coffee of cinnamon and 1/2 teaspoon of nutmeg. Stir them together until they are very well combined.

Wet Cornbread Ingredients in a Bowl

Mash the sweet potatoes until they are smooth enough. Transfer 1.5 cups of the mashed sweet potatoes to a large bowl. Add 1/2 cup sour cream, 3/4 cup milk, 2 large eggs and 2 tablespoons of cooking oil.

Whipped wet ingredients in a bowl

Whisk the ingredients together until they are fairly smooth. You can still have a few small pieces of sweet potato, but that's okay.

Sweet potato cornbread dough in the bowl

Pour the sweet potato mixture into the bowl with the mixed dry ingredients and mix them just enough to combine. It's okay if it's a little lumpy, don't mix too much. The sweet potato cornbread dough will be quite thick.

cornbread dough in the hot pan

Carefully remove the preheated skillet from the oven, pour in the dough, then roll it out until smooth on top. Return it to the oven and bake for 22-25 minutes.

Baked Sweet Potato Cornbread

Or until it's puffed in the center, golden brown on top and cracked around the edges. Cut the sweet potato cornbread into eight pieces and enjoy!

Baked sweet potato cornbread with butter on top

A little melted butter takes Sweet Potato Cornbread to the next level.

Sweet potato cornbread with a slice removed and on a plate on the side

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