This sweet potato cornbread may upend all your notions about what cornbread ought to be. It’s easy, stealthy healthy, and turning heads and drawing raves wherever it’s made.
How do we love this sweet potato cornbread? What we find far more telling and compelling than just us on staff gushing about it are the words that came straight from the mouths of those who’ve made and tasted this moist, barely sweet, almost cake-like cornbread. So let’s not waste any time, shall we? “This was the best cornbread I have ever eaten!” raved more than one person we know. “This made a cornbread with a less crumbly texture than the traditional all-cornmeal stuff, but still firmly on the savory, rather than sweet, side of the spectrum. It might make a nice gateway drug for Northerners to wean them off the sweet stuff,” said one Southerner. “The sweet potato colors the batter a lovely orange, which makes for a stunning presentation,” said another tester who’s made more than her share of cornbread in her day. “The sweet potato lent a delicious sweetness and the slight, but necessary, touch of moistness I find is often lacking in standard recipes,” professed one more. “So good! Moist, not too sweet, wonderful hot out of the oven or toasted with a smidge of butter,” cooed another. And “The sweetness is super with really spicy chili,” said a couple others. If you want to delay your gratification, by all means, read more of their comments, which you’ll find beneath the recipe. Otherwise, stop dallying and do what you know you want to do. Originally published November 6, 2013.–Renee Schettler Rossi
Sweet Potato Cornbread
- Quick Glance
- 15 M
- 50 M
- Serves 8 to 12
- 2 cups self-rising white cornmeal mix (or substitute 1 1/2 cups plus 6 tablespoons white cornmeal, 2 tablespoons baking powder, and 1 teaspoon salt)
- 3 tablespoons granulated sugar
- 1/4 teaspoon pumpkin pie spice (optional)
- 5 large eggs
- 2 cups mashed, cooked sweet potatoes (1 1/2 lbs)
- 8 ounces sour cream
- 1 stick unsalted butter (4 oz), melted, plus more for the skillet
- 1. Preheat the oven to 425°F (218°C). Heat a 10-inch cast-iron skillet in the oven for 5 minutes.
- 2. Meanwhile, in a large bowl, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using. Usinga spoon, make a well in the center of the mixture. In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter. Add the sweet potato mixture to the cornmeal mixture, stirring just until moistened. Carefully butter the hot skillet and spoon the batter into it.
- 3. Bake for 20 to 35 minutes, or until golden brown and a toothpick or wooden tester inserted in the center comes out clean or darn near almost clean with no crumbs clinging to it. Slice the sweet potato cornbread into wedges or squares and serve warm or at room temperature.
Make Ahead Advice
- To make this sweet potato cornbread ahead of time, simply bake it early in the day and either serve it at room temperature or, if you prefer it warm, loosely cover the cornbread with aluminum foil and slide the skillet back into the oven just until it’s warmed through.
Recipe Testers Reviews
I love this sweet potato cornbread recipe! It came to my rescue after the first truly cold day of the season in NYC. Hungry for something substantial and comforting, I made the sweet potato cornbread to serve alongside some hearty chili. Something I really appreciated about this recipe was the unfussiness of it all. The ingredients were straightforward, and the prep—with the exception of the sweet potato, which could be done in advance—took less than 10 minutes. Bonus: I only had to wash a couple of mixing bowls and a spatula. Any recipe that requires so few pieces of equipment is adored by me given my dishwasher-less kitchen. I did not use the pumpkin pie spice, just for the record. The batter fit perfectly in my 10-inch cast iron skillet—even if you think it’s going to overflow, it won’t. The result was a soft, luscious, rich bread with a slightly crunchy crust. It has a tinge of sweetness, and would be divine with butter and honey. But it’s also the perfect backdrop for savory dishes, like my chili. I don’t know about you, but I’ve been oft-disappointed by cornbread recipes. Usually, the result is too grainy and dry, only to be remedied by lots of butter. I’m convinced that sweet potato is the panacea for all dull cornbread recipes. This recipe is truly lovely on its own.
This sweet potato cornbread was a winner! We liked it for two reasons: good flavor and texture. It had just the right amount of sweetness from the sweet potatoes, and though the subtle aroma of the pumpkin pie spice was wonderful, it still tasted like the familiar cornbread. The texture was not too caky and not too dry. Even at room temperature it wasn’t crumbly at all and cut very clean and neatly. It looked absolutely gorgeous in the cast-iron skillet after 35 minutes of baking. A wonderful accompaniment to Senate Bean Soup and a Moroccan Lentil Soup. I cut my sweet potatoes in half lengthwise and steam-baked them for 1 hour. In fact, I cooked as many as I could fit in the oven and mashed them all so that I can freeze some for next time or for an impromptu sweet potato pie. When making my own self-rising white cornmeal, I used yellow cornmeal (that’s what I had in the pantry).
This recipe was amazing! The sweet potato provided the perfect amount of sweetness and plenty of moisture. Prepping the ingredients was not complicated. I cubed the sweet potato and then microwaved it until it was semi-soft and puréed it in the food processor. (I had waited too long to start my cooking and was trying to speed up the process. This worked perfectly.) I baked the cornbread in a Dutch oven on coals. The batter filled the oven higher than I thought it would and I was concerned that the cornbread would never cook through. However, it baked amazingly well! It puffed perfectly, cooked evenly, and cut like a dream. The cornbread came out of the Dutch oven easily and had a beautiful hue. It was perfectly sweet and super moist and dense. Just how I feel cornbread should be! I made a double recipe as I was serving it to a large crowd. I question the serving size. I fed 8 adults plus two kids and we still had plenty of cornbread left over. No one had a small piece and some had seconds. I think 1 recipe serves more than 6 very easily. We have had it for two more dinners since. The leftovers will be made into cornbread and kale stuffing. Yum! Love it when leftovers can become an entirely new meal! Altogether a great recipe! Wondering now if I could substitute the sweet potatoes for butternut squash….hmm.
So good! Moist, not too sweet, wonderful hot out of the oven or toasted with a smidgen of butter. One of my tasters is still trying to figure out the secret ingredient!
I hesitated before making this because I’m typically a traditionalist about Southern cornbread and I feared this would be too sweet. Plus I’ve had a bad version of sweet potato cornbread. I needn’t have worried. This bakes up very nicely. It’s a different texture than a traditional Southern cornbread—more cakelike. But it’s not sweet like a Northern version. With the amount of butter and eggs involved, one might suspect that it would be buttery or overly rich. Not so. This made a cornbread with a less crumbly texture than the traditional all-cornmeal stuff, yet it was still firmly on the savory, rather than sweet, side of the spectrum. It might make a nice gateway drug for Northerners to wean them off the sweet stuff. This would be great with the Appalachian Cider Beans on this site.
This cornbread was fabulous. I was concerned that the sweet potato flavor wouldn’t come through, but it totally did. I had no issues with the recipe other than the bake time. My cornbread was completely cooked through at 20 minutes. I was glad I had checked it because it would have been dried out and over-baked by 35 minutes. I know my oven was correct, too, since I just purchased an oven thermometer. However, the cornbread was moist and flavorful and tasted great just on its own even though I served it with chili. It made a huge pan and was also great left over. I’ll be keeping this recipe for sure.
This was the best cornbread I have ever eaten! Served warm, it was super moist, yummy sweet and savory, crunchy crust, and highly addictive.The addition of the highly healthy sweet potatoes was brilliant. My family totally agrees with me. This recipe for cornbread will be the only one I will use from now on. I used freshly baked and peeled sweet potatoes and made my own self-rising yellow cornmeal. (I had yellow cornmeal in the house.) I omitted the pumpkin pie spice.
As a father of kids who both despise sweet potatoes and adore cornbread, I thought this recipe would end up being an interesting experiment, and potentially a way to prompt my kids to rethink their stand on sweet spuds. I made the recipe exactly as written, making my own self-rising cornmeal flour and omitting the pumpkin pie spice. For me, most cornbreads come off as too sweet. Using just 3 tablespoons sugar and the sweet potatoes as sweeteners, I was very pleased with the savory taste profile of this bread. It’s mildly sweet, but not overly so. The moisture from the sweet potatoes along with the fat imparted by the butter and sour cream make this a superbly moist cornbread with a lovely, dense crumb. I roughly mashed the spuds with a potato masher, so there was no hiding the fact that they were in the bread, but had I pureed the potato flesh with a food processor, my guess is that the kids wouldn’t have even known they were there. In the end, this is very much a cornbread and not a sweet potato bread, and was LOVED by all at my table, even the sweet spud haters. One note of caution: In my oven the bread was perfectly done at 25 minutes, not the 35 called for in the recipe, so be sure to check on it early.
All day I anticipated making this cornbread. It’s getting chiller, and I used testing this recipe as an excuse to make chili. If the recipe was a dud, so be it, the chili would save the day. Let me tell you, folks, this cornbread recipe is super terrific. The potatoes transform the texture to somewhere between cake-like moist and cornbread toothsome. I will now hold all other cornbreads to this standard. Lets just say this cornbread is too good to become dressing. Some testing notes: I used real sweet potatoes, the very pale yellow ones. I make the distinction because in the northeast, at holidays, most people serve yams and call them sweet potatoes. (There seems to be a general air of confusion about the difference of these totally unrelated tubers. Using the yam as a substitute could perhaps be a misstep here, as there are long fibers throughout it’s length will not incorporate well into the finished bread.) I omitted the pumpkin pie spice in this round so the bread would be a better match with my chili. I only have a 12-inch cast iron skillet, but the batter yield was such that the finished bread had a perfectly fine thickness. At about 30 mins and golden brown, the skewer came out clean.
While I’m not partial to cornbread (it’s often too dry for my liking), this recipe may make me a devotée. I began putting this cornbread together by mixing up self-rising cornmeal mix in my kitchen as I could not find self-rising cornmeal mix at the store. The eggs, mashed cooked sweet potatoes, sour cream, and butter all blended speedily and without a hitch. After a few stirs to combine the wet and dry ingredients, the batter was ready for baking. I do not have a cast iron skillet or a 10-inch skillet, so I used a 9-inch cake pan and 2 one-cup ramekins. This dramatically reduced my baking time. The ramekins (each filled about 3/4 full) took 20 minutes while the 9-inch round cake pan took 25. The cornbread comes out tasting like, well, cornbread. However, the texture of this cornbread is dense and moist but not heavy. The sweet potato colors the batter a lovely orange, which makes for a stunning presentation. This is truly a unique cornbread. It was a hit! I used 1/2 tablespoon butter to coat the ramekins and a whole tablespoon for the cake pan. I swirled the pan while the butter melted and coated the bottom and sides. This seemed a good amount as the cornbread easily slid out of both the ramekins and the cake pan (I inverted the cake pan 10 minutes after removing it from the oven). I would like to make this again and replace the white sugar with brown sugar. I could not find white cornmeal, so I used the traditional yellow cornmeal found in most supermarkets.
This cornbread is indeed lush, and serving it with honey butter increased the lusciousness factor. It reminded me almost of a crustless pumpkin pie, but slightly more cake-like. It had a beautiful crumb. Oh, wow. This was good. It does not produce crumbly cornbread, however, if that’s what you are expecting. I served it with pork chops stuffed with collard greens, bacon, and pecans.vI used Bob’s Red Mill Gluten-Free Cornbread Mix, as that seemed to meet the cornmeal requirement. I didn’t realize until I had already whisked everything together that I had used all of the 1 1/2 pounds of sweet potatoes I cooked and had not measured out 2 cups mashed. Regardless, it came out fantastic.
I’m not sure I’d be able to identify the “secret ingredient” in this cornbread, but the sweet potato lent a delicious sweetness and a slight, but necessary, touch of moistness I find is often lacking in standard cornbread recipes. This is only 6 servings if you have extreme cornbread lovers. For us, it was more like 10. I’m sure the leftovers would have gotten eaten, rewarmed or made into croutons, but I left the cornbread in the pan and, I guess because it was so moist, it took on a bit of an irony (rusty?) tinge even though the pan, in fact, is well-seasoned and not rusted. Well, maybe I will need to re-season it some. So just as a precaution, I suggest leftovers be removed and stored, well-wrapped, in another container. I used yellow cornmeal because that’s what I had on hand and what I prefer. I don’t believe that made any difference in the execution of the recipe. I roasted the sweet potato for mashing the night before while cooking dinner. I mashed it and just took it out of the refrigerator when I took out the eggs. The recipe was quick and easy to follow.
My daughter and I love sweet potato biscuits so I knew I was going to have to try this cornbread. I’m normally not a lover of sugar in my cornbread, but it works with the sweet potatoes in this recipe. I did omit the pumpkin pie spice, though. We enjoyed ours by slicing into wedges and cutting them open and putting pats of butter inside. Very good. I used White Lily Self-rising cornmeal mix since that’s what I had in my pantry anyway.
I’ve tried all types of cornbread, and this one is a stand out—not only because of it’s luscious texture but because the sweetness is super with really spicy chili. I would use or omit the pumpkin pie spice depending on what you’re serving the bread with. I added about 1/8 teaspoon pumpkin pie spice and may add more if I make it again with Cincinnati chili as the flavor would complement the cinnamon and allspice in the chili. Otherwise I followed the directions precisely.[Trudy N.B.] This cornbread was moist and had just the right amount of sweetness for us. I used the pumpkin pie spice in mine and liked the addition. Everything came together nicely and quickly, assuming the sweet potatoes were already cooked. I served it with chili. This was a hit with our toddler, too. I think it could have used about 1/2 teaspoon more salt, but otherwise it’s a great recipe as written.
This is one of the richest, most flavorful cornbreads I have had in a long time. The sweet potato flavor was subtle, but it added a depth of flavor that contrasted nicely with the slight tang from the sour cream and the richness of the eggs and butter. I didn’t have self-rising cornmeal mix, so I made my own. I really hesitated to use the large amount of baking powder suggested in the substitution note. I decided to substitute 1 1/2 cups stoneground cornmeal, 1/2 cup all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. The cornbread rose high and was light and airy (or as airy as cornbread with stoneground cornmeal can be). I loved the bread, but I would hesitate to make it again, at least as written. If I’m going to invest in the calories of five eggs, a stick of butter and a cup of sour cream, it is going to be in a cake instead of cornbread. I might take the idea and incorporate sweet potatoes into my usual, much leaner, cornbread recipe. I might also take the concept and run with it, using a can of pumpkin instead of sweet potatoes. I did use the spice, but I substituted cinnamon for the pumpkin pie spice. We could hardly taste it. If I had to do it over again, I would increase the cinnamon or pumpkin pie spice to a full teaspoon.