Sweet Potato Cornbread
A golden, tender, sweet potato cornbread with a cozy hint of cinnamon and honey, baked in a hot skillet for crisp edges and soft, moist slices. Perfect as a comforting side or cozy snack.
Equipment
- 10-inch cast-iron skillet or 9-inch square baking dish
- Large mixing bowl
- Medium whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Oven mitts
Ingredients
- 1 cup mashed sweet potato about 1 large, cooked and cooled
- 1 cup whole milk
- ½ cup unsalted butter melted
- 2 large eggs
- ¼ cup honey
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Optional:
- ¼ cup toasted pecans chopped
- 2 tablespoons finely diced jalapeño
Instructions
- Preheat oven to 400°F and place your skillet inside to heat.
- In a large bowl, whisk together sweet potato, milk, butter, eggs, and honey until smooth.
- Add cornmeal, flour, baking powder, baking soda, salt, and cinnamon. Stir just until combined - don’t overmix.
- Fold in optional pecans or jalapeños, if using.
- Carefully remove skillet from oven, swirl with butter, and pour in batter. Smooth the top.
- Bake for 22–25 minutes, or until the center is set and the top is deep golden.
- Let cool for 10 minutes before slicing and serving warm.
Notes
Make sure your sweet potato mash is smooth and fully cooled before mixing - it blends better and keeps the texture just right.