The Pantry
American

Sweet potato cornbread

A moist, lightly sweet cornbread made with mashed sweet potato for a tender crumb, warm color, and a faint earthy sweetness. It bakes in an 8-inch square pan and cuts into 8 squares or wedges. The batter mixes quickly once the potato is cooked and cooled, then bakes until the center springs back and the edges are deeply golden.

Prep 20 minCook 55 minRest 10 minAdjust servings ↓
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Sweet potato cornbread
~280 calper person · ~2240 total
~$3.25meal total · ~$0.41 per person

Estimated calories and US ingredient costs.

For a double batch, bake in two 8-inch square pans or one 9x13-inch pan if you want thinner squares; keep the oven at 375 F and check for doneness by center set rather than relying on the clock alone. A larger, deeper pan will slow baking and can make the middle gummy if the batter is packed too thick.

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Ingredients, steps and a live timeline. Ready for 8 people.

Step timeline

Cooking order

10 left
Step 1

Cook and mash the sweet potato

~44 min

Cook and mash the sweet potato.

Heat the oven to 400 F.

Spread the 12 oz peeled sweet potato cubes on a small sheet pan or in a baking dish, cover loosely with foil, and roast for 20 to 25 minutes until completely tender.

Alternatively, microwave the cubes in a covered bowl with 2 tbsp water for about 7 to 9 minutes, stirring once.

Drain off any excess moisture and mash until smooth.

Measure out 1 cup mashed sweet potato and let it cool for 10 minutes so it does not scramble the eggs.

Ingredients
  • 12 oz total for recipeSweet potato
  • 2 total for recipeLarge eggs
Step 2

Prepare the pan and dry mixture

~1 min

Prepare the pan and dry mixture.

Reduce the oven to 375 F.

Coat an 8-inch square baking pan with the 1 tbsp neutral oil, making sure the corners and sides are covered.

In a medium bowl, whisk together the 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp fine salt, and 1/2 tsp ground cinnamon.

Whisking well now prevents uneven pockets of baking powder or cinnamon in the finished bread.

Ingredients
  • 1 cupAll-purpose flour
  • 1 cupYellow cornmeal
  • 1/4 cupGranulated sugar
  • 1 tbspBaking powder
  • 1/2 tspFine salt
  • 1/2 tspGround cinnamon
  • 1 tbspNeutral oil for the pan
Step 3

Mix the wet ingredients

~1 min

Mix the wet ingredients.

In a second bowl, whisk the cooled 1 cup mashed sweet potato with the 2 large eggs until smooth.

Whisk in the 1/2 cup whole milk and 1/3 cup melted unsalted butter.

The mixture should look creamy and evenly orange, with no streaks of egg.

If the butter is hot, let it cool briefly first so the batter stays light.

Ingredients
  • 12 oz total for recipeSweet potato
  • 2Large eggs
  • 1/2 cupWhole milk
  • 1/3 cupUnsalted butter, melted
Step 4

Form the batter without overmixing

~1 min

Form the batter without overmixing.

Add the dry ingredients to the wet ingredients and fold with a spatula just until the flour disappears.

A few small lumps are fine.

The batter should be thick but spoonable, not pourable like cake batter.

If it looks very stiff because the sweet potato was extra dry, stir in 1 to 2 tbsp more milk only as needed.

Ingredients
  • 1 cup total for recipeAll-purpose flour
  • 1/2 cup total for recipeWhole milk
Step 5

Pan and level the batter

~1 min

Pan and level the batter.

Scrape the batter into the prepared pan and spread it into the corners with the spatula.

Tap the pan once on the counter to settle the batter and remove large air pockets.

The top will not be perfectly smooth, and that is fine.

For a more rustic crust, lightly drag a spoon across the surface to create gentle ridges.

Step 6

Bake until set and golden

~30 min cook

Bake until set and golden.

Bake at 375 F for 24 to 30 minutes, until the top is golden brown, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

If the top browns too quickly before the center is set, lay a loose sheet of foil over the pan for the last 8 to 10 minutes.

Step 7

Check the dish

After ~30 min

Check Sweet potato cornbread and continue when ready.

Step 8

Cool, cut, and serve

~10 min cook

Cool, cut,

Set the pan on a rack and let the cornbread rest for 10 minutes so the crumb firms up and slices cleanly.

Cut into 8 squares or wedges

Step 9

Step 9

After ~10 min

For the cleanest edges, use a serrated knife and wipe it between cuts if the crumb is especially tender.

Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Sweet potato cornbread: serve.

Sweet potato cornbread: Serve warm.

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Ingredients

For 8 people

  • 12 oz sweet potato, peeled and cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/3 cup unsalted butter, melted
  • 1 tbsp neutral oil for the pan

Method

  1. Cook and mash the sweet potatoHeat the oven to 400 F. Spread the 12 oz peeled sweet potato cubes on a small sheet pan or in a baking dish, cover loosely with foil, and roast for 20 to 25 minutes until completely tender. Alternatively, microwave the cubes in a covered bowl with 2 tbsp water for about 7 to 9 minutes, stirring once. Drain off any excess moisture and mash until smooth. Measure out 1 cup mashed sweet potato and let it cool for 10 minutes so it does not scramble the eggs.
  2. Prepare the pan and dry mixtureReduce the oven to 375 F. Coat an 8-inch square baking pan with the 1 tbsp neutral oil, making sure the corners and sides are covered. In a medium bowl, whisk together the 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp fine salt, and 1/2 tsp ground cinnamon. Whisking well now prevents uneven pockets of baking powder or cinnamon in the finished bread.
  3. Mix the wet ingredientsIn a second bowl, whisk the cooled 1 cup mashed sweet potato with the 2 large eggs until smooth. Whisk in the 1/2 cup whole milk and 1/3 cup melted unsalted butter. The mixture should look creamy and evenly orange, with no streaks of egg. If the butter is hot, let it cool briefly first so the batter stays light.
  4. Form the batter without overmixingAdd the dry ingredients to the wet ingredients and fold with a spatula just until the flour disappears. A few small lumps are fine. The batter should be thick but spoonable, not pourable like cake batter. If it looks very stiff because the sweet potato was extra dry, stir in 1 to 2 tbsp more milk only as needed.
  5. Pan and level the batterScrape the batter into the prepared pan and spread it into the corners with the spatula. Tap the pan once on the counter to settle the batter and remove large air pockets. The top will not be perfectly smooth, and that is fine. For a more rustic crust, lightly drag a spoon across the surface to create gentle ridges.
  6. Bake until set and goldenBake at 375 F for 24 to 30 minutes, until the top is golden brown, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly before the center is set, lay a loose sheet of foil over the pan for the last 8 to 10 minutes.
  7. Cool, cut, and serveSet the pan on a rack and let the cornbread rest for 10 minutes so the crumb firms up and slices cleanly. Cut into 8 squares or wedges. Serve warm. For the cleanest edges, use a serrated knife and wipe it between cuts if the crumb is especially tender.

Before you cook

What to get ready

Mixing bowls, whisk, spatula, the specified loaf or muffin pan and cooling rack.

Mash cooked sweet potato smoothly and let it cool before adding eggs.

If something needs adjusting

Cornbread is heavy in the middle

Measure the mash, use the stated pan size and mix only until combined.

Results vary with flour measurement

Use the recipe's flour weight when supplied. Otherwise spoon flour into a measuring cup and level it rather than packing it tightly.

Store for later

Cool completely before wrapping to prevent condensation. Refrigerate moist fruit or vegetable loaves for storage, or freeze individual slices; discard any moldy portions and the affected loaf.

Make the ingredients go further

Use extra cooked sweet potato in quesadilla filling.

Next use for your ingredients: Black bean and sweet potato quesadillas →

Calculate this meal with your own prices →

How to Measure Flour →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a deeper corn flavor, cook the sweet potato until very soft and use a coarse or medium grind cornmeal rather than finely milled meal. If your sweet potato is watery, mash it first and let excess steam escape before measuring. That keeps the batter from turning gummy and helps the center bake through without overbrowning the edges.

Make it work for you

You can replace the whole milk with buttermilk for a tangier, slightly tighter crumb, but reduce the baking powder to 2 tsp and add 1/4 tsp baking soda. If you swap the butter for neutral oil, the cornbread stays softer but loses some of the buttery aroma and may brown a little less on top.

Use more of your all-purpose flour and yellow cornmeal in corn muffins.

Why does sweet potato make cornbread more tender?

Sweet potato adds starch, moisture, and natural sweetness, which softens the crumb and gives the bread a moist, sliceable texture. It also adds color without needing much extra sugar. To keep the structure balanced, the recipe still uses both flour and cornmeal, so the loaf tastes like cornbread instead of dessert cake.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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