This subtly sweet, tender sweet potato cornbread is everything you love about the classic side with a fun Fall twist. Drizzle with butter and honey and serve with your favorite chili!

a cast iron pan with slices of sweet potato cornbread next to a white plate with a slice and a silver fork

What Makes This Recipe Great

What is better than a cozy bowl of chili served with warm, crumbly cornbread? This Fall, I’m upping my chili game with a new winning side: Sweet Potato Cornbread!

This recipe features everything you love about Southern Cornbread: subtly sweet flavor, tender middle with crispy edges, complete with a festive Autumn vibe. In typical Mary’s Whole Life fashion, it combines healthier, better-for-you ingredients, but tastes just like the real thing!

Recipe Highlights

Ingredient Notes

photo of ingredients in nesting bowls labeled

Canned Sweet Potato Puree: When picking a can, the only ingredients should be sweet potato without any added spices or sugar. If you prefer, you can boil fresh sweet potatoes, remove the skin, and puree them in a blender.

Almond Milk: I prefer dairy-free milk like almond milk, but you can use your milk of choice.

Pure Maple Syrup: This gives a deep flavor and sweetness without needing refined sugar!

Coconut Sugar: This sweetener bakes in a flavor similar to brown sugar which adds delicious flavor to this sweet potato cornbread.

Eggs: I have not attempted to sub the egg for chia egg, but if you want to make this vegan, you might try that. Let me know in the comments how it turns out!

Gluten-Free Cornmeal: I like Bob’s Red Mill brand!

1:1 Gluten-Free Flour: My favorite 1:1 gluten-free flour replacement is King Arthur.

Vegan Butter: You can also use ghee or regular butter, whatever works best for you!

Pantry Staples: Baking powder, baking soda, sea salt, cinnamon, nutmeg, ground cloves.

Recipe Step by Step

step by step photos for how to make this sweet potato cornbread recipe
  1. Spray a 10″ cast iron skillet with avocado oil and place into the oven. Preheat the oven to 425. Let the pan heat up while you prep the batter. 
  2. Combine the sweet potato puree, almond milk, maple syrup, coconut sugar, and eggs in a bowl and whisk well. 
  3. In a separate bowl, combine with corn meal, gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. 
  4. Stir to combine. Add the dry ingredients into the wet ingredients and stir gently. 
  5. Pour in the melted butter and continue to stir until combined and smooth. 
  6. Carefully remove the pan from the oven using oven mits, and add the batter to the pan. Use a spatula to spread it out evenly.
  7. Bake for 22-25 minutes until a toothpick inserted into the middle comes out clean. Let it cool for 15-20 minutes, then slice it into 16 pieces. Enjoy!
raw batter in a cast iron pan with a white spatula resting on top

Mary’s Tips & Tricks

Serving: This delicious cornbread is the perfect accompaniment to a variety of soups, chili, proteins, and even Thanksgiving Dinner!

Storage: Store your leftover sweet potato cornbread in an airtight container at room temperature for up to 4 days. Warm in the microwave and serve with your favorite butter.

Dairy: While this recipe is dairy-free as it is written, if you prefer to use dairy, you can substitute regular milk and butter if you prefer.

Vegan: Unfortunately, this sweet potato cornbread recipe is not vegan because it does contain eggs. I haven’t tried this recipe with chia eggs, but if you do use an egg substitution, please let me know in the comments!

baked sweet potato cornbread in a cast iron pan next to a small bowl of honey

Recipe FAQs

Can I freeze this sweet potato cornbread?

Yes! I recommend wrapping leftovers in plastic wrap, then storing it in an airtight, freezer-safe container for up to 3 months. Thaw before serving.

What are some good toppings for this recipe?

You can top it with butter, honey butter, plain honey, crushed pecans, or a mix of all of these! You can also just serve it plain. It’s delicious any way you serve it!

How do I know if it’s done in the middle?

Insert a toothpick into the center of the cornbread. If it comes out clean, it is done! If the toothpick doesn’t come out clean, but the edges are getting too dark, drape a layer of foil over the pan to keep it from browning further on top.

a closeup of a slice of cornbread drizzled with honey and butter

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Sweet Potato Cornbread

This subtly sweet, tender sweet potato cornbread is everything you love about the classic side with a fun Fall twist. Drizzle with butter and honey and serve with your favorite chili!
5 from 2 votes
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Ingredients

Equipment

Instructions
 

  • Spray a 10" cast iron skillet with avocado oil and place into the oven. Preheat the oven to 425. Let the pan heat up while you prep the batter. 
  • Combine the sweet potato puree, almond milk, maple syrup, coconut sugar, and eggs in a bowl and whisk well. 
  • In a separate bowl, combine with corn meal, gluten free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.
  • Stir to combine.Add the dry ingredients into the wet ingredients and stir gently.
  • Pour in the melted butter and continue to stir until combined and smooth. 
  • Carefully remove the pan from the oven using mits, and add the batter to the pan. Use a spatula to spread it out evenly.
  • Bake for 22-25 minutes until a toothpick inserted into the middle comes out clean. Let it cool for 15-20 minutes, then slice into 16 pieces. Enjoy!

Notes

Serving: This delicious cornbread is the perfect accompaniment to a variety of soups, chili, proteins, and even Thanksgiving Dinner!
Storage: Store your leftovers in an airtight container at room temperature for up to 4 days. Warm in the microwave and serve with your favorite butter.
Dairy: While this recipe is dairy-free as it is written, if you prefer to use dairy, you can substitute regular milk and butter if you prefer.
Vegan: Unfortunately, this recipe is not vegan because it does contain eggs. I haven’t tried this recipe with chia eggs, but if you do use an egg substitution, please let me know in the comments!

Nutrition

Serving: 1piece, Calories: 150kcal, Carbohydrates: 25g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 258mg, Potassium: 147mg, Fiber: 3g, Sugar: 7g, Vitamin A: 3393IU, Vitamin C: 3mg, Calcium: 83mg, Iron: 1mg