By Laurel Perry
Published Nov 16, 2023
This easy Sweet Potato Cornbread recipe combines two of my fall favorites into one delicious bite. Adding sweet potatoes and warm spices to traditional cornbread gives you the most comforting bread to serve with cozy meals. And don’t worry, it’s plenty moist while retaining that dense and crumbly texture I love!
What’s in This Sweet Potato Cornbread Recipe?
I love making this fun spin on cornbread while adding the depth of flavor of sweet potatoes. Still classic, but elevated.
- Sweet Potatoes: I used red garnet sweet potatoes ( sometimes called red garnet yams ), but any variety will work for this recipe. Orange-fleshed sweet potatoes will help to achieve that gorgeous color, though!
- Cornmeal: You’ll need fine yellow cornmeal for this recipe. Yellow cornmeal has a much corny-er taste than white, and the fine texture keeps this cornbread from turning crumbly.
- Flour: All-purpose flour gives this cornbread structure.
- Leavening: I used a combination of baking powder and baking soda for extra lift. The baking soda combined with the sour cream does a lot of the heavy lifting, but the baking powder is extra insurance to keep it from turning out gummy.
- Spices: Cinnamon and nutmeg add warmth that helps to enhance the natural sweetness of the sweet potatoes and tones down their earthy flavor.
- Sugar: I used both granulated and brown sugar to sweeten this cornbread without overpowering the sweet potato flavor. Using just a little bit of brown sugar adds moisture and a slight caramelly flavor, and the acid in the molasses helps activate the baking soda.
- Milk: This is the primary source of moisture in this recipe. The higher the fat percentage, the more moist and tender your bread will turn out. I used whole milk, but you could even use plant-based milk with good results.
- Sour Cream: This is my secret ingredient for super moist cornbread. The acid helps activate the baking soda and relaxes the gluten in the flour, leading to a super tender result.
- Eggs: Bind the ingredients together, adding additional moisture and helping the cornbread keep its structure.
- Butter: Unsalted butter adds that classic buttery flavor and is yet another ingredient that helps this dish stay moist and tender.
Variations To Try
This sweet potato cornbread is already such a delicious variation on a classic. But you can take it up a notch by adding chopped nuts, fresh herbs , dried fruits, crumbled bacon , chives, or shredded cheese!
How to Store
Store leftover sweet potato cornbread tightly covered with aluminum foil at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy at room temperature or slightly warmed in the microwave.
How to Freeze
Freeze cornbread whole or cut into individual pieces tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve this homemade sweet potato cornbread slathered in honey butter alongside your Thanksgiving turkey or Easter ham . It’s also great with BBQ grilled chicken or crockpot pulled pork .
Notes from the Test Kitchen
Try not to over-mix the batter when incorporating the flour. This can cause the gluten to overdevelop, resulting in a dense cornbread.
Ingredients1x2x3x
- ▢ 2 medium red garnet sweet potatoes peeled and chopped
- ▢ 2 cups fine yellow cornmeal
- ▢ 1 cup all-purpose flour
- ▢ 1 tablespoon baking powder
- ▢ 1 teaspoon baking soda
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon ground cinnamon
- ▢ ½ teaspoon ground nutmeg
- ▢ ¼ cup granulated sugar
- ▢ ¼ cup light brown sugar
- ▢ 1 cup milk
- ▢ ½ cup sour cream
- ▢ 4 large eggs
- ▢ ½ cup unsalted butter melted
Video
Instructions
- Place 1 inch of water in a large pot and fit it with a steamer basket. Add in the sweet potatoes, cover and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10-15 minutes 2 medium red garnet sweet potatoes
- Transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup. Save the rest for another use.
- Preheat oven to 375°F. Spray an 11×7-inch baking pan with oil.
- In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. 2 cups fine yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- In a medium bowl, mix the pureed sweet potato, sugar, brown sugar, milk, sour cream, eggs, and butter together. ¼ cup granulated sugar, ¼ cup light brown sugar, 1 cup milk, ½ cup sour cream, 4 large eggs, ½ cup unsalted butter
- Pour the wet ingredients into the dry and stir to combine.
- Pour into the prepared baking pan and bake for 35-45 minutes. Let cool for 10 minutes before serving warm.
Equipment
- Kitchen Scale (optional)
- Food Processor
- 11×7-inch Baking Pan
Becky’s Tips
- Do not substitute canned sweet potato puree – it is too wet.
- This cornbread can also be baked in a 10-inch cast iron skillet or 9×9-inch baking pan.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Sweet Potato Cornbread Step by Step
Cook the Potatoes: Place 1 inch of water in a large pot and fit it with a steamer basket. Add in 2 medium peeled and chopped red garnet sweet potatoes, cover, and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10-15 minutes.
Puree the Potatoes: Transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup. Save the rest for another use.
Whisk the Dry: Preheat your oven to 375°F, and spray an 11×7-inch baking pan with oil. In a large bowl, whisk 2 cups of fine yellow cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of kosher salt, ½ teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg together.
Mix the Wet: In a separate medium bowl, mix the pureed sweet potato, ¼ cup of granulated sugar, ¼ cup of light brown sugar, 1 cup of milk, ½ cup of sour cream, 4 large eggs, and ½ cup of unsalted butter together.
Stir Together: Pour the wet ingredients into the dry and stir to combine.
More Sweet Potato Recipes To Try
- Crockpot Sweet Potato Casserole
- Sweet Potato Chips
- Baked Sweet Potato
Sweet Potato Cornbread Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- 11x7-inch Baking Pan
Ingredients
- 2 medium red garnet sweet potatoes peeled and chopped
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter melted
Instructions
- Place 1 inch of water in a large pot and fit it with a steamer basket. Add in the sweet potatoes, cover and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10-15 minutes 2 medium red garnet sweet potatoes
- Transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup. Save the rest for another use.
- Preheat oven to 375°F. Spray an 11x7-inch baking pan with oil.
- In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. 2 cups fine yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- In a medium bowl, mix the pureed sweet potato, sugar, brown sugar, milk, sour cream, eggs, and butter together. ¼ cup granulated sugar, ¼ cup light brown sugar, 1 cup milk, ½ cup sour cream, 4 large eggs, ½ cup unsalted butter
- Pour the wet ingredients into the dry and stir to combine.
- Pour into the prepared baking pan and bake for 35-45 minutes. Let cool for 10 minutes before serving warm.
Video
Notes
- Do not substitute canned sweet potato puree - it is too wet.
- This cornbread can also be baked in a 10-inch cast iron skillet or 9x9-inch baking pan.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
