This sweet potato cornbread starts with a traditional cornbread mixed with sweet potato puree and honey which adds so much to the already delicious flavor.


With spring finally here, I’ve been in the process of “spring cleaning” out my pantry, which can be scary. I found that I had a few too many cans of pinto beans, so this week I had Chili on the menu and it was my perfect opportunity to make cornbread!

But not just any cornbread recipe, sweet potato skillet cornbread.

The smell of this baking in the oven is fantastic. And once baked it yields thick slices just begging to be buttered or broken up into chili.

To Make This Sweet Potato Cornbread You Will Need:

  • mashed sweet potato (about 1 large or 3 small, roasted, flesh removed and mashed)
  • large eggs
  • buttermilk, shaken
  • honey
  • yellow cornmeal
  • unbleached all-purpose flour
  • baking powder
  • kosher salt
  • baking soda
  • chilled unsalted butter, plus more for skillet

For the sweet potato mash, I just roasted my sweet potatoes for an hour or so until tender but you could boil them as well, so pick your method and just go with it!

Preheat your oven to 375° and butter a 10 inch cast iron skillet then set it aside.

In a large bowl measure and add 1 cup (heaping) cooked and smashed sweet potato (about 1 large or 3 small, roasted, flesh removed and mashed), 4 large eggs, 1-1/2 cup buttermilk and 1/2 cup honey.

Whisk until blended.

In a food processor add 2 cups yellow cornmeal, 1 cup unbleached all purpose flour, 1 tablespoon baking powder, 1-1/2 teaspoon kosher salt, 1/2 teaspoon baking soda. Spice things up by adding 1/2 to a 1/4 teaspoon of ground ginger. 

Pulse until combined.

Throw in the stick of butter, cut into chunks.

Process again until coarse.

Add the cornmeal mixture to the sweet potato mixture.

Stir. This smells reeeeeeeeeeeeally good.

Pour into the prepared skillet and bake in your preheated oven for 40-45 minutes. I rotated the pan half way through.

Let cool for about 5-7 minutes.

But before you slice it, take a nice deep breath in… ahhh.

It’s almost too pretty to cut into. But I’m sure the delicious smell of buttermilk, sweet potato and cornmeal will overpower you to do so. My family, loved this fun twist on a classic and will be served a lot in my house for sure!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Sweet Potato Cornbread

Roasted and mashed sweet potatoes add so much flavor to this skillet cornbread.


  • 1 cup sweet potato puree, about 1 large roasted sweet potato
  • 4 large eggs
  • cup buttermilk, shaken
  • 1/2 cup honey
  • 2 cups yellow cornmeal
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon baking powder
  • teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chilled unsalted butter, plus more for greasing skillet


  • Preheat your oven to 375° and butter a 10-inch cast iron skillet.
  • In a large bowl; whisk together the sweet potato, eggs, buttermilk and honey {set aside}.
  • In a food processor; add the cornmeal, flour, salt, baking soda and baking powder, pulse until combined.
  • Next add the chilled butter to the cornmeal and pulse until coarse and crumbled. Add the cornmeal mixture to the sweet potato mixture and stir.
  • Pour into prepare skillet and bake for 40-45 minutes.
  • Let cool, slice and serve with lots of salted butter.
Serving: 1g, Calories: 472kcal, Carbohydrates: 68g, Protein: 11g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 763mg, Potassium: 421mg, Fiber: 5g, Sugar: 23g, Vitamin A: 7290IU, Vitamin C: 7mg, Calcium: 177mg, Iron: 3mg
adpated from the seegirlcook blog (2011)