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Homemade Sweet Potato Cornbread Recipe

Homemade Sweet Potato Cornbread Recipe

This sweet potato cornbread is moist, delicious, and super easy to make. A quick and easy side dish that’s perfect for the holidays like Thanksgiving, Christmas and more.


10-inch iron skillet
electric mixer or potato masher
large bowl
Rubber Spatula


1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup sugar
2 eggs room temperature
1 cup buttermilk room temperature
2 tablespoons honey
1/2 cup plus 1 tablespoon unsalted butter melted and slightly cooled
1 cup sweet potato mashed about 1 large sweet potato
1/2 tablespoon orange food coloring optional


Preheat your oven to 375 degrees F. Place the 10-inch iron skillet in the oven and let it warm up for 5 minutes.
Peel the sweet potato and dice it into 3/4 inch cubes. Place the sweet potato cubes into a saucepan and cover it with lukewarm water. Bring to a boil and cook until tender. This should take about 10 minutes.
Once the sweet potato is fork-tender, drain it, and mash until smooth. I like to use an electric mixer. Allow the sweet potato mash to cool for at least 25 minutes.
Add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring, and sugar to a large bowl and mix until well combined.
Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated but do not overmix.
Add 1 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula.
Bake for 28 minutes or until the center is completely set. Don’t over bake otherwise it will turn out dry.
Allow the cornbread to cool for at least 10 minutes before slicing into it. Serve with softened butter and honey, if desired, and enjoy!

If you don’t have pumpkin spice on hand feel free to use ground cinnamon instead.
I highly recommend using store-bought thick buttermilk otherwise it won’t be as moist.
Use room-temperature eggs and buttermilk for even baking.
It’s crucial that you allow the sweet potato and melted butter to cool for at least 25 minutes before mixing in the eggs.
For best results, serve warm with extra butter and honey.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?