Sweet Potato Cornbread Recipe Prepped In Just 20 Minutes

Part of a skillet with four slices of sweet potato corn bread in it.

5 from 3 reviews

This sweet potato cornbread recipe is a heartier, richer version of classic cornbread. Tender, mashed sweet potatoes are mixed with a few simple ingredients and then baked in a hot skillet until it forms a beautiful golden crust. Serve it warm with a slab of butter for an insanely good side dish!



2 big sweet potatoes

1 1/2 cup yellow cornmeal

3/4 cup of all purpose flour

1/4 cup of sugar

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1/2 cup of sour cream

1/2 cup milk

Salted butter, to serve


  1. Place sweet potatoes in a pot and cover with water, add a pinch of salt and bring to a boil. Boil the potatoes for 20 minutes or until fork tender. Drain and set aside.
  2. Preheat the oven to 350°F (180ºC).
  3. In a bowl, mash the sweet potatoes with a fork and add the cornmeal, flour, baking powder, salt, eggs, sour cream, and milk.
  4. Grease a cast iron skillet with oil and transfer the mixture.
  5. Bake for 25 minutes, or until it puffs and it's golden brown.
  6. Serve with butter.


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