Sweet Potato Cornbread

Name: Sweet Potato Cornbread
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Ingredients: 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; ½ cup butter (softened); ½ cup honey; ½ teaspoon groudn cinnamon

ByJaclyn Shimmel On09/08/202509/08/2025

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Sweet potato cornbread is cozy, comforting, and packed with fall flavor. It’s made with mashed sweet potatoes, brown sugar, and cinnamon, and baked until golden and tender.

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

I first made this as a twist on my go-to Jiffy cornbread casserole and now it’s a regular at our holiday table. It’s just as easy, thanks to boxed cornbread mix, but the added sweet potato and warm spices make it feel a little extra special.

Even with the sweet potato and cinnamon, it still tastes like classic cornbread. It’s just a little softer, a little more flavorful, and great with both sweet and savory meals. Try it with crockpot chili, BBQ brisket, garlic butter steak bites, or your Thanksgiving turkey.

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 sweet potatoes, a honey jar, cinnamon butter, and a serving spatula on a wooden table

You can bake it 9×13 baking pan or a cast iron skillet if you like those crispy edges. And yes, there’s an easy cinnamon honey butter recipe included, and you need to make it!

Why you’ll love this sweet potato cornbread recipe

You only need 8 simple ingredients, including boxed cornbread mix.
It’s incredibly moist, tender, and just sweet enough.
Works in a cast iron skillet or a 9×13 baking pan.
Makes a great side dish or dessert.
Comes with an easy homemade cinnamon honey butter.

Ingredients for Sweet Potato Cornbread

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Sweet potato: Use about 1 pound. You’ll boil, mash, or purée it first. Leftover purée works too. Avoid canned yams because they’re packed in syrup and will make this cornbread too sweet.
Jiffy corn muffin mix: Two boxes. This replaces the need for dry ingredients like cornmeal, all purpose flour, leavening, salt, and sugar — a reliable shortcut.
Eggs: To bind the ingredients so the slices don’t crumble apart.
Sour cream + half and half: These two work together to add richness and moisture. The tanginess in the sour cream acts like buttermilk, helping activate the leavening in the mix for a fluffier, more tender crumb.
Brown sugar + cinnamon: Adds a touch of warmth and sweetness.
Cinnamon honey butter (optional): Made with softened butter, honey, and ground cinnamon — highly recommended!

How to Make Sweet Potato Cornbread

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Bring chopped sweet potatoes covered in water to a boil and cook for 12-15 minutes until fork-tender. Reserve 2 tablespoons of potato water and drain the rest.

Step 2: Mash or purée the potatoes until smooth. Add a bit of reserved water if needed.

Mashed sweet potato in a food processor and mixed sweet potato cornbread batter in a glass bowl.

Step 3: Preheat the oven to 400°F. If you’re using a cast iron skillet, place it in the oven with a pat of butter as it preheats. Or, spray a 9×13 pan with cooking spray.

Step 4: In a large bowl, mix the mashed sweet potatoes with the rest of the ingredients and pour the batter evenly into the pan or skillet.

Sweet potato cornbread batter and baked cornbread shown in a skillet.

Step 5: Bake for 16-20 minutes until firm and golden brown on top. Let it cool for 10-15 minutes before serving.

Cinnamon Honey Compound Butter

While it bakes, make the cinnamon honey butter by mixing softened butter, honey, and cinnamon in a small bowl.

Slice of sweet potato cornbread topped with cinnamon butter spread on a black plate.

Storage

Room temp: Store in an airtight container for up to 3 days.

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: To freeze it, allow it to cool completely. It might be a good idea to cut it into pieces and wrap them individually so you only need to thaw what you’re going to eat. Wrap them in plastic wrap and then a layer of aluminum foil, and store them in a freezer bag.

To reheat: Microwave slices for 20–30 seconds or warm in the oven at 300°F until heated through.

Close-up of sweet potato cornbread wedges topped with butter and honey.

Recipe Tips

Try roasting the sweet potato for deeper flavor instead of boiling. It’ll give them that extra caramelization.
Don’t overmix the batter — it keeps the crumb tender.
Preheat your skillet if you want crispy edges.
Let it cool slightly before cutting to avoid crumbling.
Serve with a drizzle of honey or maple syrup if skipping the cinnamon butter.

Additions and Variations

Pumpkin Cornbread: Swap the sweet potato for pumpkin purée or canned pumpkin.
Extra spice: Add a pinch of nutmeg or clove with the cinnamon.
Mini Muffins: Divide the batter into a muffin tin and bake 10–12 minutes.