A simple twist on a classic cornbread recipe, this Sweet Potato Cornbread is a tasty addition to your holiday table! Classic homemade cornbread with aromatic spices and sweet potato puree for a fall-forward flavor and a deliciously sweet and savory treat.
What Makes This Recipe Great
I absolutely love traditional cornbread– if you have made my classic cornbread recipe, you are truly missing out! It’s got that moist, tender crumb, sweet flavor and goes with just about every Fall recipe you can think of. Today, I’m introducing a variation of that recipe with a twist just in time for the Holiday season!
This Sweet Potato Cornbread is everything you love about crumbly cornbread but with an amazing sweet potato flavor, a touch of warm spices, and a sweet honey finish. This is the perfect side dish to accompany Thanksgiving dinner, a family gathering, or any cozy soup or stew.
The subtle sweetness of the sweet potato goes perfectly with this classic cornbread, and I love the added nutrients as well. Plus, it’s naturally gluten-free, easy to make dairy-free, and absolutely divine with a dollop of butter and some additional honey.
Watch a Short Video of This Recipe
Ingredient Notes
- Yellow cornmeal: No additional all-purpose flour is needed, making this naturally sweet potato cornbread gluten-free!
- Baking powder
- Baking soda
- Ground cinnamon
- Sea salt
- Sweet potato puree: I prefer cooking fresh sweet potatoes until they are fork tender to make this. However, you can use a can in a pinch. Just make sure there’s no added sugar or other ingredients.
- Yogurt or sour cream: For dairy-free, use a non-dairy yogurt or sour cream.
- Honey: I prefer mine with honey, but you can use maple syrup as an alternative.
- Butter: Ghee or coconut oil will work, too.
- Large Eggs
Step-by-Step Instructions
- Preheat the oven to 375 degrees F, and line an 8×8 baking pan with parchment paper. Grease the sides without parchment paper.
- Prepare your fresh sweet potato by using the air fryer or another preferred method. Transfer to a small bowl when finished.
- In a large mixing bowl, whisk together cornmeal, baking powder, baking soda, cinnamon, and sea salt.
- In a separate large bowl, whisk together sweet potato puree, yogurt, honey, melted butter, and eggs.
- Add wet ingredients to dry ingredients, and mix until just combined.
- Pour the cornbread batter into the prepared baking dish and flatten the top with a spatula.
- Bake for 25-30 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
- For a shiny top to the cornbread, spread some butter when it’s fresh out of the oven.
- Cool for 10 minutes, then remove from the pan and slice into 16 squares. You can serve it with butter and more honey.
Expert Tips
- You can cook the sweet potato any way you want, but my favorite method is using the air fryer. It’s quick and easy. Transfer the mashed sweet potatoes to a bowl after cooking.
- You can make this dairy-free with dairy-free yogurt (like coconut yogurt) and coconut oil instead of butter.
- To make sweet potato cornbread muffins, follow the same steps to make the batter, then pour into a greased muffin tin. Bake for 15-18 minutes at 375F until golden brown and a toothpick comes out clean.
Serving Tips
Serve with additional butter and honey or maple syrup. This sweet potato cornbread pairs well with Thanksgiving dishes or any cozy meal– soups, stews, protein, and more!
Storage Tips
- Store leftover cornbread in an airtight container in a dark, cool spot at room temperature for 2-3 days, or refrigerate for up to a week.
- You can also freeze for up to 3 months. Wrap in aluminum foil or plastic wrap, then place in a freezer-safe container or resealable bag before transferring to the freezer. Thaw at room temperature and serve with butter and honey!
More Sweet Potato Recipes
Sweet Potato and Avocado Chocolate Pudding
Sweet Potato Crust Breakfast Pizza
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Moist and Simple Sweet Potato Cornbread Recipe
Video
Ingredients
- 2 cups cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 cup sweet potato puree about 1 large or 2 small sweet potatoes – I like to cook them in the air fryer
- 2/3 cup yogurt or sour cream (can be dairy free)
- 1/4 cup honey
- 1/4 cup butter or ghee or coconut oil, melted and cooled
- 2 eggs
- OPTIONAL: 1 medium zucchini grated
Instructions
- Preheat the oven to 375 degrees F, and line an 8×8 baking pan with parchment paper. Grease the sides without parchment paper.
- In a large mixing bowl, whisk together cornmeal, baking powder, baking soda, cinnamon, and sea salt.
- In a separate bowl, whisk together sweet potato puree, yogurt, honey, butter, and eggs.
- Add wet ingredients to dry ingredients, and mix until just combined.
- OPTIONAL: If adding zucchini, squeeze out as much liquid as possible. Fold into the batter.
- Pour the batter into the prepared baking dish and flatten the top with a spatula.
- Bake for 25-30 minutes until golden on top and a toothpick inserted in the center comes out clean.
- For a shiny top to the cornbread, spread some butter when it's fresh out of the oven.
- Cool for 10 minutes, then remove from the pan and slice into 16 squares. You can serve with butter and more honey.
Notes
Expert Tips
- You can cook the sweet potato any way you want, but my favorite method is using the air fryer. It’s quick and easy. Transfer the mashed sweet potatoes to a bowl after cooking.
- You can make this dairy-free with dairy-free yogurt (like coconut yogurt) and coconut oil instead of butter.
- To make muffins, follow the same steps to make the batter, then pour into a greased muffin tin. Bake for 15-18 minutes at 375F until golden brown and a toothpick comes out clean.
Serving Tips
Serve with additional butter and honey or maple syrup. This cornbread pairs well with Thanksgiving dishes or any cozy meal– soups, stews, protein, and more!Storage Tips
- Store leftover cornbread in an airtight container in a dark, cool spot at room temperature for 2-3 days, or refrigerate for up to a week.
- You can also freeze for up to 3 months. Wrap in aluminum foil or plastic wrap, then place in a freezer-safe container or resealable bag before transferring to the freezer. Thaw at room temperature and serve with butter and honey!
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I made this earlier in the week with aquafaba instead of eggs and it was delicious. Do you think this would hold up (vegan version) if I used it in cornbread stuffing (V GF)? Thanks so much! Kim
I don’t see why not!
I made this recipe for supper today, and the whole family loved it. Easy to make and delicious. Thank you!
I’m so glad that you enjoyed! Thank you so much for taking your time to leave a review.
Im avoiding honey for my <1yo, would you use an equal amt of maple syrup?
Yes, that should work fine!
It looks delicious!
Any substitute for the cornmeal?
Thanks
Unfortunately, it wouldn’t be cornbread without cornmeal. I would search Google for a regular bread recipe!
So delicious! Easy and so moist. Came out perfect. New favorite corn bread!
Thank you so much! Appreciate you leaving a review.
Found this recipe thanks to a IG reel. Munching on a freshly baked square. This recipe is a hit and I love that it’s gluten free with just basic ingredients. I a have just recently changed my eating habits to eliminate gluten so I’m glad to find a recipe that I can have in my rotation. I used half the amount of sweetener and omitted the cinnamon for personal preference and it still tastes great.
I’m so happy you enjoyed it!!
Oh my goodness! This was absolutely delish and made the perfect comforting and nourishing dinner for a cold night on the farm! I was in a pinch and subbed pumpkin for sweet potato and raw whole goat milk keifer for the yogurt—came out super moist and yummy! Your recipes never disappoint!!
Oooo a pumpkin cornbread sounds wonderful! Thank you so much for leaving a review.