Moist and delicious sweet potato cornbread makes great use of the abundance of sweet potatoes in autumn for a welcome fresh bread at dinner.
Sweet Potato Cornbread
By Sue Lau | Palatable Pastime
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This post is sponsored on behalf of #FallFlavors. Our generous sponsors Door County Coffee and Tea Company and Millican Pecan have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
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My recipe of the day is for sweet potato cornbread with #FallFlavors week. This cornbread is a country style slightly sweet cornbread made with mashed cooked sweet potatoes. It is lightly sweet; not as sweet as some types of yellow cornbread are, but neither is it like the more unsweetened type that some prefer.
Mixed Flour Base
Using both the cooked potato as well as a mix of flour with the corn meal makes this sweet potato cornbread moist with a more delicate crumb. Using yellow or white corn meal is really up to your preference, but the coloration of the potato will add some anyway so if you are looking for a really light color it probably won’t happen.
Touch of Spice
There is a touch of cinnamon but the flavor is not really pronounced. It just adds a deeper flavor to the potato and corn. The aroma of corn really comes out as the bread gets done and is well defined in the flavor.
Slightly Longer Bake Time
The bread may take longer than you are normally used to but I expect that is from the potato in there. You will want to check the bread with a toothpick and do it in several spots to be certain.
How to Serve
While not my usual cornbread to serve with beans, I did serve this up with a pot of butter beans with ham and it was well enjoyed. I suspect it would be wonderful with any meal, especially something like roast chicken or turkey. I smeared mine with butter but you might like some honey drizzle, especially if you like sweeter cornbreads.
Fall Flavors
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Here’s what we made for Wednesday:
Beverage
DIY Pumpkin Spice Vanilla Latte by Our Good Life
Pecan Spice Latte by Hezzi-D’s Books and Cooks
Pumpkin Spice Caramel Mocha by Family Around the Table
Breakfast
Cranberry Apple Quick Bread with Coffee Glaze by Jolene’s Recipe Journal
Pumpkin Spice Glazed Scones by Blogghetti
Savory
Cinnamon Coffee Rubbed Pork Chops by Simple and Savory
Mom’s Roasted Brown Sugar & Butter Butternut Squash by Books n’ Cooks
Sheet Pan Pecan Maple Pork Tenderloin by Cheese Curd In Paradise
Sweet Potato Cornbread by Palatable Pastime
The Best Slow Cooker Coffee Rub Brisket by Everyday Eileen
Turkey Pecan Cranberry Sliders by Tip Garden
Dessert
Apple Crisp Hand Pies by The Freshman Cook
Brownies with Coffee Buttercream by Sweet Beginnings
Maple Butter Pecan Rice Krispie Treats by A Kitchen Hoor’s Adventures
Pumpkin Spice Latte Chia Pudding by Love and Confections
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Sweet Potato Cornbread
Whole Cornbread Before Slicing
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Sweet Potato Cornbread
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Sweet Potato Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
- 1-1/4 cups mashed cooked sweet potato
- 3 large eggs
- 4 tablespoons cooled melted butter
- 1 cup milk
Instructions
- Preheat oven to 400F.
- Mix dry ingredients and wet ingredients in separate bowls, then combine.
- Pour batter into a glass 8-inch cake pan sprayed with baker's release spray or grease liberally.
- Bake for 40-50 minutes or until bread tests done with a toothpick (I baked 45 minutes).
- Cool in the pan 15 minutes, then turn out to finish cooling on a wire rack.
Notes
Nutrition
The Raffle & Giveaway!
Prize 1 – Door County Coffee and Tea Company
Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.
Prize 2 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.
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I love the addition of the sweet potato! This sounds so good and is probably delicious with some butter and a bowl of chili!
So much goodness in this recipe
I love that you’re using sweet potato! I have harvested a huge load from the garden this year! perfect timing !
Goodness, this look delicious. Sweet potato is such a good fall flavor.
I made pumpkin cornbread that was delicious, but I can’t wait to try this sweet potato version. That color looks awesome.
Great idea, adding sweet potatoes to corn bread! That is an awesome way to bring fall flavors to a classic!
It’s pretty common in the south. I like making sweet potato biscuits too.