Easy Sweet Potato Cornbread Recipe: Moist & Flavorful Fall Favorite

Prepare to fall in love with this incredible sweet potato cornbread! It’s a dish that perfectly captures the essence of autumn with its warm, comforting flavors and wonderfully moist texture. Infused with creamy mashed sweet potatoes, a hint of rich brown sugar, and aromatic cinnamon, this cornbread bakes to a beautiful golden perfection that promises a tender bite every time. It’s not just a side; it’s an experience.

Several slices of sweet potato cornbread in a cast iron skillet with melting butter and honey drizzled on top, a true fall delight.

This sweet potato cornbread recipe began as a delightful twist on our favorite Jiffy cornbread casserole, and it has since become an indispensable staple at our holiday gatherings. What makes it so special is how effortless it is to prepare, thanks to the convenience of a boxed cornbread mix. Yet, the addition of vibrant sweet potato puree and a blend of comforting spices elevates it to something truly extraordinary, making it feel like a gourmet creation without the extra fuss. It’s the perfect balance of homespun charm and sophisticated flavor.

Despite the unique additions of sweet potato and cinnamon, this recipe maintains the comforting, familiar taste of classic cornbread. What sets it apart is its significantly softer, more tender crumb and a richer, more complex flavor profile. This delightful balance makes it incredibly versatile, pairing beautifully with both savory main courses and sweet desserts. Imagine serving a warm slice alongside a hearty bowl of crockpot chili, complementing the smoky notes of BBQ brisket, soaking up the juices from garlic butter steak bites, or as a festive addition to your Thanksgiving turkey. Its subtle sweetness also makes it a fantastic stand-alone treat with a cup of coffee.

Overhead view of a cast iron skillet filled with sweet potato cornbread, sliced into wedges. A pat of butter is melting in the center, surrounded by fresh sweet potatoes, a honey jar, cinnamon butter, and a serving spatula on a rustic wooden table.

You have the flexibility to bake this delicious sweet potato cornbread in either a classic 9×13 baking pan for easy slicing or in a cast iron skillet, which is perfect for achieving those coveted crispy, golden edges that add an extra layer of texture and flavor. And here’s a pro-tip that you simply *must* follow: the recipe includes an incredibly easy homemade cinnamon honey butter recipe. Trust us, making this compound butter is non-negotiable – it takes this already fantastic cornbread from great to absolutely unforgettable, adding a luscious, sweet, and spiced finish that you won’t want to miss.

Why You’ll Adore This Sweet Potato Cornbread Recipe

This isn’t just another cornbread recipe; it’s a culinary experience designed for maximum flavor with minimal effort. Here’s why this sweet potato cornbread will quickly become a favorite in your kitchen:

Simplicity at its Best: You only need 8 straightforward ingredients, including your favorite boxed cornbread mix, making this an accessible recipe for even novice bakers. It cuts down on measuring and ensures consistent results every time.
Unrivaled Moisture and Tenderness: The addition of mashed sweet potatoes, sour cream, and half-and-half creates an exceptionally moist and tender crumb that practically melts in your mouth. It’s perfectly sweet, without being overly sugary, allowing the natural flavors to shine.
Versatile Baking Options: Whether you prefer the rustic charm of a cast iron skillet with its crispy edges or the convenience of a 9×13 baking pan for family-sized portions, this recipe adapts beautifully to both, delivering perfect results every time.
A Dish for Any Occasion: Its unique blend of sweet and savory notes makes it an ideal side dish for holiday meals, barbecues, or weeknight dinners. Yet, its inherent sweetness also allows it to effortlessly transition into a comforting dessert, perhaps with a scoop of vanilla ice cream.
The Secret Weapon: Homemade Cinnamon Honey Butter: We’ve included a super easy recipe for a luxurious cinnamon honey butter. This simple addition transforms each slice into an irresistible treat, adding a rich, spiced, and sweet glaze that truly elevates the entire dish. Don’t skip it!

Essential Ingredients for Your Sweet Potato Cornbread

This section provides detailed ingredient notes and helpful substitution options to ensure your sweet potato cornbread turns out perfectly every time. For precise measurements and step-by-step instructions, please refer to the printable recipe card located at the end of this post.

Labeled ingredients for sweet potato cornbread including two boxes of Jiffy corn muffin mix, a sweet potato, sour cream, half-and-half, cinnamon, brown sugar, honey with a dipper, butter, and two eggs on a white background.

Sweet Potato: You’ll need about 1 pound of sweet potato for this recipe. The key is to prepare it first by boiling, steaming, mashing, or pureeing until completely smooth. If you have leftover sweet potato puree from another recipe, that works perfectly too! It’s crucial to avoid canned yams as they are typically packed in heavy syrup and will make your cornbread far too sweet, throwing off the delicate flavor balance. Opt for fresh, natural sweet potato for the best results.
Jiffy Corn Muffin Mix: Two boxes of this convenient mix are your secret weapon for an incredibly easy sweet potato cornbread. Using Jiffy mix eliminates the need for individual dry ingredients like cornmeal, all-purpose flour, leavening agents (baking powder/soda), salt, and sugar. It’s a fantastic shortcut that ensures a consistent and reliably delicious base for your cornbread, saving you time and effort without sacrificing flavor or texture.
Eggs: Large eggs are essential binders in this recipe. They help to hold all the ingredients together, providing structure to the cornbread. This ensures that your slices are firm, cohesive, and don’t crumble apart when cut or served, contributing to the overall tender texture.
Sour Cream + Half-and-Half: This dynamic duo is responsible for the exceptional richness and moisture of our cornbread. The sour cream introduces a delightful tanginess, similar to buttermilk, which is crucial for activating the leavening agents in the cornbread mix. This reaction results in a much fluffier, more tender crumb. Meanwhile, the half-and-half adds a luxurious creamy texture and deepens the overall richness, ensuring a truly decadent feel. You can substitute whole milk for half-and-half if preferred, but the texture might be slightly less rich.
Brown Sugar + Cinnamon: These two ingredients are key to infusing the cornbread with its signature fall-inspired warmth and a subtle, inviting sweetness. Brown sugar adds a deeper, molasses-like flavor that complements the sweet potato beautifully, while cinnamon provides that classic comforting aroma and taste. Together, they create a harmonious balance that makes this cornbread irresistible.
Cinnamon Honey Butter (Optional, but Highly Recommended!): This decadent compound butter is a game-changer. It’s incredibly simple to make, requiring just softened butter, a generous drizzle of honey, and a dash of ground cinnamon. Whisked together, it creates a luscious topping that melts perfectly over warm cornbread, enhancing every bite with an extra layer of sweetness, spice, and creamy goodness. We wholeheartedly recommend making it for the ultimate experience!

How to Prepare Your Delicious Sweet Potato Cornbread

Follow these step-by-step photos and detailed instructions to create the perfect sweet potato cornbread. For the complete, printable recipe card with all measurements, please scroll down to the end of this post.

Step 1: Prepare the Sweet Potato. Begin by peeling and chopping your sweet potatoes into uniform large cubes. Place the chopped sweet potatoes into a small pot and cover them with water. Bring the water to a boil and cook the potatoes for approximately 12-15 minutes, or until they are fork-tender and can be easily mashed. Once cooked, drain the potatoes, making sure to reserve about 2 tablespoons of the potato cooking water. This reserved water can be used later if your puree needs a bit more moisture.

Step 2: Mash or Puree the Sweet Potatoes. Transfer the cooked sweet potatoes to a bowl and mash them thoroughly by hand using a potato masher, or for an even smoother consistency, puree them in a food processor until completely smooth. If the mixture seems too thick or dry, add a small amount of the reserved potato water, one tablespoon at a time, until you achieve a creamy, smooth puree. You’ll need about 1 cup of this sweet potato puree for the cornbread batter.

Mashed sweet potato in a food processor and mixed sweet potato cornbread batter in a glass bowl, showcasing the recipe's preparation stages.

Step 3: Preheat Oven and Prepare Pan. Preheat your oven to a consistent 400°F (200°C). If you are using a cast iron skillet to achieve those wonderfully crispy edges, place it in the oven with a small pat of butter as it preheats. This allows the skillet to get piping hot and the butter to melt, creating a non-stick, flavorful surface. If you opt for a 9×13 inch baking pan, simply spray it thoroughly with cooking spray to prevent sticking.

Step 4: Mix the Batter. In a large mixing bowl, combine the 1 cup of mashed sweet potatoes with the contents of two boxes of Jiffy corn muffin mix, two large eggs, ⅔ cup of sour cream, ⅔ cup of half-and-half (or milk), 2 tablespoons of packed light brown sugar, and ½ teaspoon of ground cinnamon. Stir all the ingredients together until they are just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine and will help ensure a tender cornbread. Overmixing can lead to a tougher texture.

Sweet potato cornbread batter poured into a hot cast iron skillet, ready for baking, and a finished, golden-brown cornbread in the same skillet.

Step 5: Bake and Cool. Carefully pour the prepared batter evenly into your preheated cast iron skillet or the greased 9×13 inch baking pan. Place it into the preheated oven and bake for 16-20 minutes. The cornbread is ready when the center is set, the top is beautifully golden brown, and a toothpick inserted into the middle comes out clean or with only a few moist crumbs attached. Once baked, remove the pan from the oven and allow the cornbread to cool for 10-15 minutes before slicing and serving. This cooling time helps the cornbread set, preventing it from crumbling when cut.

Cinnamon Honey Compound Butter: The Perfect Companion

While your delightful sweet potato cornbread is baking to perfection, take a few moments to prepare the exquisite cinnamon honey butter. This simple yet luxurious topping will truly elevate your cornbread experience. In a small bowl, combine ½ cup of softened butter, ½ cup of luscious honey, and ½ teaspoon of ground cinnamon. Use a fork or a small whisk to mix these ingredients thoroughly until they are well combined and creamy. The softened butter will incorporate easily, creating a smooth, spreadable compound butter that’s bursting with sweet and spiced flavors. Set it aside, ready to be slathered generously over your warm, freshly baked cornbread.

Slice of sweet potato cornbread generously topped with creamy cinnamon butter spread on a sleek black plate, ready to be enjoyed.

Storage Tips for Your Sweet Potato Cornbread

Proper storage ensures your sweet potato cornbread remains fresh and delicious for as long as possible. Here’s how to store it:

Room Temperature: If you plan to enjoy your cornbread within a few days, you can store it in an airtight container at room temperature for up to 3 days. Ensure it’s completely cooled before storing to prevent condensation, which can make it soggy.
Refrigerator: For extended freshness, transfer the cooled cornbread to an airtight container and store it in the refrigerator for up to 5 days. This is especially recommended if your kitchen is warm or humid.
Freezer: To enjoy this delightful treat even longer, freezing is an excellent option. Allow the cornbread to cool completely before freezing. For convenience, it’s a good idea to cut it into individual pieces or servings. Wrap each piece tightly in plastic wrap, and then add another layer of aluminum foil to protect against freezer burn. Place the wrapped pieces in a freezer-safe bag or container. It can be stored in the freezer for up to 2 months.
To Reheat: When you’re ready to enjoy a frozen slice, you can reheat individual portions in the microwave for 20-30 seconds until warmed through. Alternatively, for a crispier edge, warm slices in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through.

Close-up of golden-brown sweet potato cornbread wedges, glistening with melted butter and drizzled honey, highlighting its inviting texture.

Expert Recipe Tips for Perfect Sweet Potato Cornbread

Achieving the perfect sweet potato cornbread is easy with these helpful tips:

Roast Your Sweet Potatoes for Deeper Flavor: While boiling works perfectly fine, roasting your sweet potatoes instead of boiling them can unlock an even deeper, more concentrated flavor with beautiful caramelization. Simply toss cubed sweet potatoes with a little olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and slightly browned before mashing. This extra step adds a fantastic dimension to your cornbread.
Do Not Overmix the Batter: This is a golden rule for most baked goods, and cornbread is no exception. Mix the ingredients until they are just combined. Overmixing develops the gluten in the flour, leading to a tough and dense cornbread instead of the desired tender crumb. A few small lumps are perfectly acceptable.
Preheat Your Skillet for Crispy Edges: If you’re baking in a cast iron skillet, preheating it with a pat of butter in the oven is crucial. This creates a hot, well-greased surface that gives the cornbread incredibly crispy, irresistible edges and a beautifully browned bottom crust, adding wonderful texture contrast.
Allow to Cool Slightly Before Cutting: Patience is key! Letting the cornbread cool for 10-15 minutes after baking allows it to set properly. Cutting it too soon can result in a crumbly mess. A slightly cooled cornbread will hold its shape better for clean, neat slices.
Serve with a Drizzle: If you decide to skip the decadent cinnamon honey butter, a simple drizzle of warm honey or pure maple syrup over each slice makes a wonderful alternative. It adds a touch of extra sweetness and moisture, enhancing the cornbread’s natural flavors.
Bring Ingredients to Room Temperature: Eggs, sour cream, and half-and-half mix more evenly into the batter when they are at room temperature. This helps create a smoother, more uniform batter and a better-textured final product.

Creative Additions and Delicious Variations

Feeling adventurous? Here are some ideas to customize your sweet potato cornbread:

Pumpkin Cornbread: Easily transform this recipe into a delightful pumpkin cornbread by swapping the mashed sweet potato for an equal amount of pumpkin puree (canned pumpkin works great here). This makes for another fantastic fall-themed treat.
Extra Spice: For a more intense warm spice profile, consider adding a pinch of ground nutmeg or clove alongside the cinnamon. A tiny hint of allspice or even ginger can also create a cozy, aromatic twist.
Mini Muffins: Instead of baking a whole pan, divide the batter into a greased muffin tin to create individual sweet potato cornbread muffins. Reduce the baking time to approximately 10-12 minutes, or until golden and a toothpick comes out clean. These are perfect for portion control or serving at a brunch.
Savory Enhancements: For a more savory take, consider adding a handful of chopped green onions, a sprinkle of shredded cheddar cheese, or even a few diced jalapeños for a subtle kick. These additions pair wonderfully with the inherent sweetness of the sweet potato.
Nutty Crunch: Fold in ½ cup of chopped pecans or walnuts into the batter for an added layer of texture and nutty flavor. Toasting the nuts lightly before adding them can enhance their flavor even further.

More Delicious Side Dish Recipes You’ll Love

Creamy Red Skin Mashed Potatoes
Sweet & Savory Honey Glazed Carrots
Fluffy Pull-Apart Herb Biscuits
Effortless Crockpot Sweet Potato Casserole

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Slice of moist sweet potato cornbread with honey butter melting on top, a truly comforting treat.

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Sweet Potato Cornbread

Author: Jaclyn

Prep: 20 minutes

Cook: 16 minutes

Total: 36 minutes

This easy sweet potato cornbread is exceptionally soft, wonderfully moist, and perfectly balanced with just the right amount of sweetness. Made effortlessly with Jiffy mix, it’s baked in your choice of a cast iron skillet for crispy edges or a convenient 9×13 pan. Serve it warm with our homemade cinnamon honey butter for an unforgettable cozy bite, ideal for any fall gathering or a comforting family meal.

Servings: 12

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Ingredients

Sweet Potato Cornbread

▢ 1 large sweet potato about 1 lb
▢ 2 boxes Jiffy corn muffin mix
▢ 2 large eggs
▢ ⅔ cup sour cream
▢ ⅔ cup half-n-half or milk
▢ 2 Tablespoons light brown sugar packed
▢ ½ teaspoon ground cinnamon

Cinnamon Honey Butter (optional)

▢ ½ cup butter softened
▢ ½ cup honey
▢ ½ teaspoon ground cinnamon

Instructions

Peel and chop sweet potatoes into large cubes. Place into a small pot and cover with water. Bring water to a boil and cook potatoes for 12-15 minutes, until so tender you can easily smash with a fork. Drain potatoes, reserving 2 Tablespoons of cooking water.

1 large sweet potato
Mash potatoes by hand or puree in a food processor until smooth, adding a bit of reserved water if needed to reach a creamy consistency.
Preheat oven to 400ºF (200°C).

For a cast iron skillet: Place it in the oven with a pat of butter to preheat, ensuring crispy edges.

For a 9×13 pan: Grease it thoroughly with nonstick cooking spray.
In a large bowl, mix 1 cup of the sweet potato puree with the Jiffy mix, eggs, sour cream, half-n-half, brown sugar, and cinnamon. Stir until just combined, being careful not to overmix.

2 boxes Jiffy corn muffin mix, 2 large eggs, ⅔ cup sour cream, ⅔ cup half-n-half, 2 Tablespoons light brown sugar, ½ teaspoon ground cinnamon
Pour the batter into the hot skillet or prepared pan. Bake for 16–20 minutes, or until set in the center and golden brown on top. A toothpick inserted in the middle should come out clean or with just a few moist crumbs. Allow to cool for 10–15 minutes before slicing and serving.
Optional: While it bakes, make the cinnamon honey butter by mixing softened butter, honey, and cinnamon in a small bowl until creamy.

½ cup butter, ½ cup honey, ½ teaspoon ground cinnamon

Notes

Avoid canned yams, which are typically packed in syrup and too sweet for this recipe. Always use plain mashed sweet potato or puree for best results.

Store at room temperature in an airtight container for up to 3 days, in the fridge for up to 5 days, or freeze for up to 2 months for longer enjoyment.

Nutritional information calculated without the optional cinnamon honey butter.

Nutrition

Slice of moist sweet potato cornbread with honey butter on a plate.

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