Introduction

Best Sweet Potato Cornbread is pure Southern soul in skillet form: golden, moist cornbread with earthy sweet potato sweetness, crisp buttery edges, and a tender crumb that tastes like fall hugged classic cornbread and made it even better. This one-bowl wonder bakes up tall and fragrant with a subtle honey note and optional jalapeño kick. Served warm with honey butter melting into every square, this Best Sweet Potato Cornbread recipe offers a stunning, appetizing aesthetic that instantly becomes the star of Thanksgiving, chili night, or any cozy meal.

Why you’ll love this recipe

45 minutes total — hot skillet = instant crust.
Ultra-moist — sweet potato + buttermilk = no dry crumbs.
One-bowl, pantry-staple — zero fancy ingredients.
Make-ahead & freezer-friendly — baked or batter.
Endlessly riffable — jalapeño-cheddar, brown butter, or muffin version.

Ingredients (8–10 wedges or 12 muffins)

Dry Mix

1 cup (160 g) yellow cornmeal (medium grind)
1 cup (130 g) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp kosher salt
½ tsp ground cinnamon (optional warmth)

Wet Mix

1 cup (240 g) cooked & mashed sweet potato (≈1 large baked or boiled)
1 cup (240 ml) buttermilk, room temperature
⅓ cup (113 g) honey or maple syrup
¼ cup (57 g) unsalted butter, melted + cooled
2 large eggs
2 tbsp brown sugar (optional deeper sweetness)

For the Skillet

2 tbsp butter or bacon fat (for preheating)
Optional add-ins: 1 diced jalapeño + ½ cup cheddar

Essential Tools and Equipment

10-inch cast-iron skillet (or 9-inch square pan)
Large mixing bowl + whisk
Oven mitts

Step-by-step process

Preheat oven AND skillet to 425 °F (220 °C) with 2 tbsp butter inside — it will melt and sizzle (this = legendary crust).
Whisk dry ingredients + cinnamon in a large bowl.
Mix wet — in a separate bowl, whisk mashed sweet potato, buttermilk, honey, melted butter, eggs, and brown sugar until smooth.
Combine — pour wet into dry → stir just until no streaks remain (lumps ok). Fold in jalapeño/cheddar if using.
Hot skillet magic — carefully swirl melted butter to coat sides. Pour batter in — it should hiss.
Bake 20–25 minutes until deep golden, and the toothpick comes out clean.
Optional: broil 1–2 minutes for extra crackly top (watch like a hawk).
Cool in skillet 10 minutes → cut wedges → serve warm with honey butter.

Mistakes to avoid

Cold skillet — no crispy edges; preheat WITH butter.
Overmixing — tough cornbread; 12–15 strokes max.
Low-fat buttermilk — use full-fat for richness.
Raw sweet potato — cook first, or it stays crunchy.
Cutting too soon — crumbles; 10 min rest = perfect wedges.

Variations of the Best Sweet Potato Cornbread

Jalapeño Cheddar — 1 diced jalapeño + ¾ cup cheddar folded in.
Brown Butter — brown the butter first for nutty depth.
Corn Kernel — fold in 1 cup fresh/frozen corn.
Muffins — 375°F 18–22 min — yields 12.
Gluten-Free — 1:1 GF flour + GF cornmeal.

Tips for better storage & make-ahead

Room temp — wrapped tightly–3 days (still moist!).
Freezer — cool completely → double-wrap → 3 months. Reheat 350°F 10 min.
Batter — pour into greased skillet, wrap, fridge overnight → bake morning-of +5 min.
Revive — sprinkle with water, 350 °F 8 min.

Frequently Asked Questions

No buttermilk? Milk + 1 tbsp lemon juice/vinegar — sit 10 min.
Canned sweet potato? Yes — drain well, mash smooth.
Sweeter? Increase honey to ½ cup.
No cast iron? 9-inch metal pan — preheat the same way.
Vegan? Plant milk + vinegar, flax eggs, vegan butter.

Conclusion

Best Sweet Potato Cornbread is Southern comfort upgraded — each moist, sweet, buttery wedge with that shattering crust tastes like Thanksgiving’s secret weapon and chili’s best friend. One bowl and one screaming-hot skillet turn pantry staples into the side dish everyone fights over. Keep sweet potatoes and cornmeal stocked, and perfect cornbread is always 45 minutes away. Whether you’re feeding a crowd, upgrading soup night, or proving cornbread deserves its own spotlight, this recipe delivers pure joy and comfort in perfect harmony. One bite, endless “please make this every time,” and the quiet thrill of cornbread mastery.