Sweet Potato Cornbread

I love sweet potatoes in basically every way possible. My favorite? Sweet Potato Pie! Then there’s also…sweet potato muffins…sweet potato chips…sweet potato French fries…sweet potato pancakes…see? I’m a total sweet potato junkie! 🤣

When I came across a recipe on my friend Coco’s FB page a few days ago I just KNEW that I HAD to make this. Sweet Potato Cornbread? Why, yes indeed! Oh my goodness the combination of the deliciousness of the moist cornbread along with a taste of the sweet potatoes…no words to even explain. Especially with a dollop of real butter on the top.

Sweet Potato Cornbread Recipe

Everything you’ll need for your sweet potato cornbread


1 cup of all-purpose flour

1 cup of yellow cornmeal

1 tbsp of baking powder

1/2 tsp of salt

1/4 tsp of baking soda

1/2 cup of cooked and mashed sweet potato

1/4 cup of granulated sugar

1/4 cup of unsalted butter, melted

1 large egg, beaten

1 cup of milk


Preheat the oven to 400°F. Grease an 8×8 inch baking pan with cooking spray or butter.

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.

In a separate mixing bowl, mix together the mashed sweet potato, sugar, melted butter, and beaten egg until well combined.

Add the sweet potato mixture to the dry ingredients and mix well.

Slowly pour in the milk, stirring constantly, until a thick batter forms.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

Let the cornbread cool for 5-10 minutes before cutting and serving.

Serve the sweet potato cornbread warm as a delicious side dish for soups, stews, or chili.

I used the recipe from a wonderful Facebook page called Tasteful Recipes. I highly recommend looking through their page – some yummy stuff there!


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