Sweet potato cornbread is a tender, golden bread with a hint of cinnamon and a moist crumb that stays soft for days.
Steamed sweet potatoes are pureed and folded into a cornmeal batter with sour cream, eggs, and melted butter. It bakes in one pan and cuts into squares that suit chili, soup, or a roast dinner.
Table of Contents
Why This Sweet Potato Cornbread Recipe Works
Sweet potato puree adds moisture and color. The puree keeps the crumb soft, stops the cornmeal from tasting dry, and brings a gentle natural sweetness.
Sour cream and milk tenderize the crumb. Their acidity reacts with the baking soda for lift, while the fat keeps each square rich.
Cinnamon and nutmeg add warmth. A small amount of each makes the bread taste of fall without overpowering the corn flavor.
Ingredients for Sweet Potato Cornbread
- 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
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup milk
- 1/2 cup sour cream
- 4 large eggs
- 1/2 cup unsalted butter, melted
Sweet potatoes. Red garnet varieties have moist orange flesh that purees smoothly. Steam rather than boil so they do not hold extra water.
Cornmeal. Fine yellow cornmeal gives a tender crumb. A coarse grind makes the bread gritty.
Eggs. Four eggs bind the batter and give it a rich color. Use them at room temperature so they blend easily.
Sour cream. It adds tang and keeps the crumb moist. Plain yogurt can stand in if needed.
Butter. Melted unsalted butter keeps the flavor clean and lets you control salt. Let it cool slightly before mixing with the eggs.
How to Make Sweet Potato Cornbread
1. Steam the potatoes Set a steamer basket over an inch of water, add the chopped potatoes, cover, and boil gently for 10 to 15 minutes until a fork slides in easily.
2. Make the puree Blend the cooked potatoes in a food processor until smooth and measure out 1 cup, saving any extra for another use.
3. Prepare the pan Heat the oven to 375 degrees F and grease a 9×13 inch baking pan.
4. Combine the dry ingredients Whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Mix the wet ingredients Stir the puree, both sugars, milk, sour cream, eggs, and melted butter in a second bowl.
6. Fold together Pour the wet mixture into the dry and stir just until no streaks remain.
7. Bake Spread the batter in the pan and bake 30 to 35 minutes until a toothpick comes out clean, then rest 10 minutes.
How to Serve Sweet Potato Cornbread
Serve the squares warm with butter or a drizzle of honey. They are excellent beside oven baked barbecue chicken or a pot of slow braised pot roast. Add a scoop of homemade baked beans and a dish of green bean casserole for a full table.
How to Store and Reheat Sweet Potato Cornbread
Keep the cooled cornbread covered at room temperature for up to 2 days, or refrigerate for up to 4 days because it contains eggs and sour cream. Freeze wrapped squares for up to 3 months and warm them in the oven before serving.
Tips and Variations for Sweet Potato Cornbread
Measure the puree. Exactly 1 cup keeps the batter at the right thickness.
Preheat the pan. A hot greased pan gives crisper edges.
Do not overmix. Stir just until combined for a tender bread.
Check early. Ovens vary, so test with a toothpick near the end.
Add crunch. Sprinkle chopped pecans over the batter before baking.
Warm the leftovers. A short stint in the oven refreshes the crust.
Balance the sweetness. Reduce the sugar by a tablespoon or two for a more savory side.
Bake eggs safely. For clear guidance on cooking egg based batters and storing the results, read this Montana State University Extension egg fact sheet before you bake.
Frequently Asked Questions About Sweet Potato Cornbread
How do I know sweet potato cornbread is done?
A toothpick in the center should come out clean, and the edges should pull slightly from the pan.
Can I use canned puree for sweet potato cornbread?
Yes. Use plain canned sweet potato puree, not pie filling, and measure 1 cup.
Can I freeze sweet potato cornbread?
Yes. Wrap the cooled squares tightly and freeze for up to 3 months.
Why is my batter so thick?
Cornmeal absorbs liquid as it rests, so thin the batter with a splash of milk if needed.
Can I use a different pan?
Use a 9×13 inch pan as written, since smaller pans may overflow.
Sweet Potato Cornbread with Sour Cream
Equipment
- Steamer basket
- Food processor
- 9×13-inch baking pan
- Two mixing bowls
- Whisk
Ingredients
Main Ingredients
- 2 medium sweet potatoes red garnet, peeled and chopped
- 2 cup fine yellow cornmeal
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- ½ tsp 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
Cooking
- Steam. Steam the sweet potatoes in a covered basket over boiling water for 10 to 15 minutes until fork tender.
- Puree. Process until smooth and measure 1 cup.
- Prep. Heat the oven to 375 degrees F and spray a 9×13 inch pan.
- Mix. Whisk the dry ingredients in one bowl and the puree, sugars, milk, sour cream, eggs, and butter in another, then combine just until moistened.
- Bake. Bake 30 to 35 minutes until a toothpick comes out clean and let cool 10 minutes before cutting.
