This Sweet Potato Cornbread is a comforting twist on a classic Southern staple, made moist and flavorful with mashed sweet potatoes, tangy buttermilk, and melty cheese. With a golden crust and tender crumb, this easy-to-make recipe is perfect for family dinners, holiday gatherings, or as a hearty side for soups and stews.

Why You’ll Love This Recipe

This cornbread stands out thanks to its irresistible texture—moist and tender with just the right amount of sweetness. The sweet potatoes add a natural earthiness and richness, while the buttermilk and sour cream keep it incredibly soft. With a little cheese mixed in for extra savory depth, this recipe takes cornbread to the next level. It’s easy to make, full of flavor, and perfect for make-ahead meals.

Sweet Potato Cornbread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound sweet potatoes, peeled and diced
2 tablespoons unsalted butter, melted
1½ cups yellow cornmeal
1 cup all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1½ teaspoons kosher salt
2 large eggs
½ cup sour cream
¾ cup buttermilk
1 cup Mexican blend shredded cheese

Directions

Preheat oven to 400°F. Lightly grease a 9×13-inch glass baking dish with cooking spray and set aside.
Cook the sweet potatoes: Place diced sweet potatoes in a large pot and cover with water. Bring to a boil over high heat and cook for about 10 minutes, or until fork tender. Drain and set aside.
Prepare dry ingredients: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Mash the sweet potatoes: In a large bowl, mash the cooked potatoes with the melted butter until smooth. Let cool for about 5 minutes.
Add wet ingredients: Stir in eggs, sour cream, and buttermilk into the mashed sweet potatoes. Mix until well combined.
Combine wet and dry: Add the dry ingredients to the sweet potato mixture and stir until just combined with no dry spots.
Fold in cheese: Stir in the shredded cheese gently until evenly distributed.
Bake: Spoon the batter into the prepared baking dish. Bake for 25–30 minutes or until golden, puffed, and a toothpick inserted in the center comes out clean. If the top browns too quickly before the center is done, loosely cover with foil and bake an additional 5 minutes.
Cool and serve: Let the cornbread cool for 10–15 minutes before slicing and serving.

Servings and timing

This recipe yields 12 slices.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for heat.
Savory Twist: Swap the sugar for finely chopped green onions and herbs.
Cheese Swap: Use sharp cheddar or pepper jack instead of Mexican blend.
Make It Muffins: Pour the batter into muffin tins for individual servings. Bake for 18–22 minutes.
Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.

Storage/Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the microwave for 15–20 seconds or in a 300°F oven for 8–10 minutes. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned sweet potatoes?

Yes, you can use canned sweet potatoes (drained and mashed), but fresh will offer better flavor and texture.

Can I make this ahead of time?

Absolutely. You can bake it the day before and store it covered at room temperature or in the fridge.

Is the cheese necessary?

No, but it adds a nice savory touch. You can omit it or substitute with a different cheese.

Can I make this cornbread without buttermilk?

Yes. Substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let sit for 5 minutes before using.

Can I use whole wheat flour?

Yes, but it may make the texture slightly denser. Consider using half whole wheat and half all-purpose.

How do I know when it’s done baking?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I reduce the sugar?

Yes, you can cut the sugar in half or omit it for a more savory version.

What’s the best way to mash sweet potatoes?

Use a potato masher or a fork. For ultra-smooth texture, you can use a food processor, but it’s not necessary.

Can I use a metal baking pan?

Yes, but you may need to reduce the baking time by 5 minutes and watch for browning on the edges.

Is this recipe freezer-friendly?

Yes. Cool the cornbread completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months.

Conclusion

Sweet Potato Cornbread is a flavorful, moist, and comforting take on the classic cornbread recipe. The sweet potatoes add natural sweetness and moisture, while the cheese and buttermilk bring depth and richness. Whether served alongside chili, roasted vegetables, or enjoyed on its own, this recipe is sure to become a new favorite in your kitchen.