Easy Sweet Potato Cornbread Recipe Is the Must-Make Recipe for Fall by Donna John

2 years ago

Easy Sweet Potato Cornbread Recipe Is the Must-Make Recipe for Fall

Cornbread is a southern staple. I have one recipe that is my go-to cornbread recipe. But being fall, when I saw a sweet potato cornbread recipe, I had to try it. Wow! What a delicious and creative way to enjoy cornbread!

This cornbread recipe calls for a cup of mashed, cooked sweet potato. You can cook the sweet potato any way you'd like. I zapped mine in the microwave for about 10 minutes before removing the skin and mashing. The original recipe called for whisking together the wet ingredients (sweet potato, eggs, sour cream, milk and butter), but I could not get the ingredients smooth that way. I poured the mixture into my blender, gave it a few pulses, and then poured the smooth mixture back into the bowl to incorporate with the dry ingredients.

Serve this easy sweet potato cornbread recipe that's spiked with pumpkin pie spice as a side dish with butter or honey.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Total Time: 50 to 55 minutes
Servings: 8


  • 2 cups yellow cornmeal
  • 1 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • dash of salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup cooked, mashed sweet potato
  • 1/2 cup sour cream
  • 1 cup milk (I used evaporated milk)
  • 4 eggs
  • 1/2 cup (1 stick) butter, melted

Here's how to make it:

  1. Whisk together the cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
  2. In a blender, combine the mashed sweet potato, sour cream, melted butter, milk and eggs. Pulse until just smooth. (The original recipe did not call for blending it, but it helps incorporate the sweet potatoes better and make a smoother batter.)
  3. Add the dry ingredients to the wet ingredients. Stir until just moistened.
  4. Spread the mixture into a buttered 10-inch ovenproof skillet.
  5. Bake in a preheated 375-degree F oven for about 40 to 45 minutes or until a toothpick comes out clean. (Mine was done before 40 minutes.)

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What a sweet way to use sweet potatoes. 🍁
Melissa Vickers
This is one corn"bread" I think I'd be okay with adding sugar to! :-) I bet it would be good with pumpkin or butternut squash, too!
Elisa Schmitz
Mmm, I could see this on my Thanksgiving table. Thanks for the creative recipe!
Hershey Rosen
Thank you for sharing!

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