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Golden sweet potato cornbread draped in silky honey butter—soul food sweetness in every bite.
For other sweet potato based recipes, checkout this collection of Southern focused sweet potato recipes.
Get ready to taste pure soul food comfort—your favorite flavorphile is serving up this sweet potato cornbread topped with rich honey butter sauce is warm, golden, and sweet enough to steal the show. The cornbread is full of brown sugar and sweet potato flavor.
Warm, golden, and just a little sweet, this southern sweet potato cornbread bakes up with crisp edges, a tender crumb, and deep earthy sweetness from mashed sweet potatoes.
Rooted in Southern kitchens where sweet potatoes and cornmeal have long been staples, this version blends the two for a richer, more flavorful skillet cornbread that pairs beautifully with everything from collard greens to chili.
Ready in about 35 minutes, this sweet potato cornbread recipe solves the common problem of dry cornbread by using mashed sweet potatoes to keep every bite moist, balanced, and full of old-school comfort.
Why You'll Love This Recipe
Flavor profile: Sweet potato puree lays down the groove with earthy sweetness, while honey and butter bring that silky richness every cornbread recipe deserves.
Texture profile: Thanks to use of baking powder - moist and tender in the center with a golden, crisp edge, it’s got that perfect bite—soft enough to melt, sturdy enough to stack.
Cooking technique & time: Baked slow and steady in a pan or cast iron skillet for 35–40 minutes, this cornbread lets the sweet potato puree caramelize, building layers of flavor like a record spinning warm and steady. Time will depend on whether you use homemade mashed sweet potatoes or canned sweet potato puree.
Beats and Eats (music to pair with fresh Sweet Potato Cornbread)
Now cue up “Beck and Call” by The Sextones—because just like that track, this sweet potato cornbread leans smooth, sultry, and undeniably soulful. The harmonies echo the sweet and savory balance, while the steady rhythm mirrors the cornbread’s rise in the oven. It’s food and music working together, answering each other’s beck and call with flavor and groove.
Serve cornbread sweet potato recipe alongside smoky barbecue ribs cooked 3-2-1 style, Southern styel fried cabbage with bacon, holiday favorite candied yams, or Southern style collard greens with smoked turkey to complete the soul food meal. I'm also that guy that likes to dip cornbread into his favorite soup which for me is this creamy butternut squash soup made with coconut milk and ripe plantains for Caribbean vibes.
A soulful side like bake mac and cheese is a most. Also in place of hush puppies pair with Southern style fried catfish. That honey butter love is also a great pairing with classic fried chicken.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Sweet Potato Cornbread with Honey Butter
Ingredients
- 1 cup mashed sweet potatoes canned pureed or cooked and mashed
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup melted butter
- 1 cup buttermilk
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup softened butter
- ¼ cup honey
Method
- Mix softened butter and honey together in a small bowl. Set aside.
- Preheat oven to 375 degrees F
- Mix dry ingredients plus spices together in one bowl.
- Mix pureed sweet potatoes, brown sugar, melted butter, eggs, buttermilk, and vanilla extract in another bowl.
- Mix wet and dry ingredients together.
- Place batter in a butter greased small baking pan
- Bake cornbread for 25-30 minutes. Remove from oven and let cool.
- Cut cornbread into squares.
- Serve topped with honey butter.
Nutrition
Notes
- Use roasted or baked sweet potato puree for deeper flavor—boiled can work, but roasting caramelizes the natural sugars. If Making your own mashed sweet potatoes, allow to cool before mixing the batter up
- Don’t overmix the batter; stir just until combined to keep the cornbread tender with a soft crumb.
- Bake at 350°F for 25–30 minutes, until the top is golden and a toothpick comes out clean.
Yum!!