OMG, all of you. It would be best if you stopped doing everything. This is crucial. This is important. My Everyday Cornbread was richer when I added sweet potato mash. I was determined not to eat the whole pan of Sweet Potato Cornbread.

This recipe combines my Everyday Cornbread and these incredible Sweet Potato Corn Bread Muffins that I got from The New York Times. The NYT’s additions of cinnamon and nuts made the cornbread incredibly fragrant. I already had some sour cream for topping my chilli, so I added it to the batter using this Leite recipe. I didn’t think either of these recipes had enough sweet potatoes, so I increased them to 1.5 cups. I didn’t want that sweet potato to go to waste!

What does SWEET POTATO CORNBREAD taste like?

Although this cornbread is sweeter than most cornbread, it has plenty of warm and aromatic spices to keep the dish from becoming too dessert-like. This cornbread is great with sweet and savoury flavours. It is thick and rich so that a single piece can make a big difference to your meal.


This sweet potato cornbread is perfect with warm spices like chilli or BBQ chicken, such as this BBQ Cheddar Baked Chilli. But, I have to admit, it also tastes great with coffee. It’s also great for breakfast, with a thick pat of butter and a fried egg.


Before allowing the cornbread to cool to room temperature, place the remaining pieces in a container that can be sealed and stored in the fridge. The cornbread freezes well. Wrap each piece in waxed or plastic paper and then store them in an airtight container or freezer bag. They can be thawed at room temperature or in the microwave.


This Sweet Potato Cornbread is a delicious fall treat made with mashed sweet potato, rich sour cream, and fragrant spices.

Prep time: 30 minutes

Cooking Time: 25 minutes

Total Time: 55 minutes


  • 1 lb. sweet potato ($1.56)
  • 1.5 cups yellow cornmeal (0.36)
  • 1 cup all-purpose flour ($0.13)
  • 1/2 cup sugar ($0.40)
  • 1 Tbsp baking flour ($0.12)
  • One teaspoon salt ($0.05).
  • 1/2 teaspoon cinnamon ($0.05).
  • 1/2 tsp ground nutmeg ($0.05)
  • 2 large eggs ($0.52)
  • 1/2 cup sour cream ($0.47)
  • 3/4 cup milk ($0.23)
  • 2 Tbsp of cooking oil ($0.04)
  • 1/2 Tbsp oil to cook the skillet ($0.02)


  • Cut the sweet potato into 1-inch cubes by peeling it. The cubes should be placed in a large pot. Cover with water and bring to boil on high heat. Boil the potatoes for about ten minutes or until they are tender and can be pierced using a fork. Set aside the potatoes to drain.
  • Use cooking oil to coat the skillet. Start to heat the oven to 425oF.
  • Mix the flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl.
  • Mix the sweet potatoes with water until smooth. Transfer 1.5 cups of the mashed potatoes into a large bowl. Mix the sour cream and milk with 2 Tbsp of oil. Whisk until well combined. Mix in the eggs.
  • Combine the sweet potato mixture with the dry ingredients in a bowl. Mix the dry ingredients and sweet potato mixture until well combined. You are allowed to leave some lumps in the mixture, but don’t overmix.
  • Take the skillet from the oven and carefully scoop out the batter. The batter should be smoothed to a uniform thickness. Bake for 22-25 mins or until the centre of the batter is puffy, the top is golden brown, and the edges are slightly cracked. Cut the cornbread into eight pieces and serve with butter, preferably in a pan.


Serving Size: 1 Serving Calories 373.49 Kcal Carbohydrates: 58.94 G Protein: 7.13 G Fat: 12.29g Sodium: 551.19 mg Fiber 3.15 g

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