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Sweet Potato Cornbread

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This sweet potato cornbread is perfectly moist and flavorful, made with fresh, mashed sweet potatoes, a touch of cinnamon, and the magic of beaten egg whites. Topped with a luscious coat of melted butter for the ultimate Sunday dinner companion.

You haven’t truly experienced the joy of cornbread until you’ve had a bite of this sweet potato cornbread recipe. Moist and bursting with flavor, this cornbread is crafted with velvety mashed sweet potatoes and a hint of cinnamon. The secret ingredient? Beaten egg whites that transform it into a heavenly, light, and fluffy delight.

This sweet potato cornbread isn’t just a hit with the grown-ups; it’s a family favorite, especially with our kids. It’s not just cornbread; it’s a taste of home that brings smiles to both young and old alike.

Slather on the melted butter for that divine, golden finish, making it the ultimate sidekick for your next Sunday dinner. Get ready to elevate your cornbread game!

Best Leftover Sweet Potato Recipe

Got a stash of leftover sweet potatoes hanging out in your fridge? Well, say hello to the perfect solution – this sweet potato cornbread recipe!

Toss those creamy orange leftovers right into the mix, and suddenly you’ve got a cornbread that’s not only ridiculously delicious but also a champion at reducing food waste. It’s the ultimate kitchen win-win – turning yesterday’s side dish into today’s star of the show. So, next time you’re wondering what to do with those sweet potatoes, just whip up a batch of this cornbread, and let the magic happen! Your taste buds and your fridge will thank you.


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Diamond Crystal Kosher Salt (1/4 teaspoon if using any other type of salt)
  • 2 cups buttermilk
  • 1 cup cooked mashed sweet potatoes
  • 2 eggs, separated, room temperature
  • 2 teaspoons vegetable oil
  • 1/2 cups unsalted butter, melted

Recipe Substitutions

  • All-Purpose Flour: You can use whole wheat flour or a gluten-free flour blend as a substitute. Keep in mind that this may alter the texture slightly.
  • Ground Cinnamon: Nutmeg or allspice can be used as an alternative, or you can omit it if you prefer a plain cornbread.
  • Kosher Salt: Regular table salt can be used, but only use a pinch.
  • Buttermilk: Create a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes until it thickens.
  • Vegetable Oil: Canola oil, peanut oil, or melted butter can be used instead.

Special Equipment and Tools

  • 9×13 Baking Dish: Ensure it’s the right size to get the perfect thickness for your cornbread.
  • Hand Mixer: If you have a hand mixer, it’ll come in handy for beating the egg whites until they form stiff peaks. However, you can also use a whisk, it will just take a lot longer.

How to make Sweet Potato Cornbread

  1. Preheat your oven to 400°F. Grab a 9×13 baking dish and grease it up with either vegetable shortening, oil, or butter.
  2. In a large bowl, throw in the cornmeal, flour, sugar, baking soda, baking powder, and a pinch of salt. Give it a good stir to make sure everything’s combined.
  3. In a separate medium-sized bowl, whisk together the buttermilk and those golden egg yolks. Pour the buttermilk mixture into the cornmeal. Whisk it up until well incorporated, then add the mashed sweet potatoes.
  4. In another bowl, grab your hand mixer and whip the egg whites until stiff peaks form. Gently add to your buttermilk mix. This will help the cornbread be light and airy.
  5. Toss in the oil and melted butter, and give it all a good mix. Pour the batter into your prepped baking dish. Slide it into the oven and let it do its thing for about 30 to 40 minutes. You want it cooked through until a beautiful golden brown coat.
  6. Stick a toothpick in the center – if it comes out clean, and the center feels solid, your cornbread is strutting its perfection. Once out of the oven, brush with melted butter on top. Then cut that cornbread into squares and serve it up right away.

How to Beat Egg Whites for Stiff Peaks

Beating egg whites is a crucial step in getting a light and airy texture to cornbread. You will need an electric mixer or hand mixer, a clean, dry bowl, and room temperature eggs.

  1. Separate the Yolk and Whites: Crack the eggs, and separate the whites from the yolks. Ensure there is no yolk in the whites, as even a tiny bit can inhibit proper foaming.
  2. Start Beating: Begin beating the egg whites at medium speed. Once they become frothy, increase the speed to high.
  3. Watch for Soft Peaks: After a minute or two of beating, you’ll notice soft peaks forming, which is when the foam holds its shape but the tips curl over when you lift the beaters.
  4. Continue Beating for Stiff Peaks: Keep beating at high speed. Stiff peaks will form when it is glossy and stand upright when you lift the beaters. Be careful not to overbeat, as this can lead to a dry and grainy texture.
  5. Check Consistency: Turn off the mixer and check the consistency by lifting the beaters. If it’s firm and holds its shape without collapsing, you’ve reached stiff peaks.

Remember, patience is key, and the speed at which you beat the whites matters. Keep a close eye on the texture, and once you’ve achieved stiff peaks, incorporate them into your batter immediately for the best results.

How long does it take to beat egg whites for stiff peaks?

It usually takes 1-2 minutes of beating at high speed to reach the frothy stage where soft peaks begin to form. From there, it may take an additional 2-4 minutes of continuous beating to reach the stiff peaks stage. The process can be faster or slower depending on the factors mentioned earlier. I stop and check the consistency periodically to avoid overbeating.

What to Serve

  • Honey Butter or Jam: Elevate the sweetness by serving sweet potato cornbread with honey butter or your favorite fruit jam. It turns a simple side into a delightful treat.
  • Barbecue: Serve sweet potato cornbread alongside your favorite barbecue dishes. The sweetness of the cornbread balances the smoky flavors of grilled meats, creating a harmonious combination.
  • Collard Greens: For a Southern-inspired feast, serve sweet potato cornbread alongside a bowl collard greens. The textures and flavors complement each other, creating a soulful dining experience.
  • Black Eyed Peas: Combine Southern favorites by pairing sweet potato cornbread with a bowl of black-eyed peas. The cornbread’s texture and taste enhance the earthy goodness of the peas, making it a soulful and delicious combination.
  • Red Beans and Rice: Dive into a Southern classic by serving sweet potato cornbread with this Louisiana favorite. The cornbread’s sweetness harmonizes with the hearty flavors of the beans and rice, creating a comforting and satisfying meal.
  • Thanksgiving Dinner: Sweet potato cornbread is a fantastic addition to your Thanksgiving feast. Serve it alongside turkey, cornbread dressing, and all the traditional holiday fixings. Its sweet and savory notes complement the richness of Thanksgiving dishes.

Storage and Reheating

If you have leftovers, here are some storage and reheating instructions for you to enjoy your sweet potato cornbread recipe.


  • Room Temperature: If you plan to consume the cornbread within 1-2 days, you can store it at room temperature in an airtight container or wrapped in plastic wrap. This is suitable for short-term storage but is not recommended for an extended period due to the moisture content from the sweet potatoes.
  • Refrigeration: For longer storage, especially since this cornbread has perishable ingredients like eggs and dairy, you’ll need to refrigerate it. Wrap it tightly in plastic wrap or place it in an airtight container. It can last up to 3-4 days in the refrigerator.


  • Oven or Toaster Oven: For the best results, reheat sweet potato cornbread in the oven or toaster oven. Preheat to around 350°F (175°C), and warm the cornbread for 10-15 minutes or until heated through.
  • Microwave: If you’re in a hurry, you can use the microwave. Place a moist paper towel over the cornbread to prevent it from drying out. Heat in 20-30 second increments until warmed to your liking.
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Sweet Potato Cornbread

  • Author: cooks with soul


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Diamond Crystal Kosher Salt (1/4 teaspoon if using any other type of salt)
  • 2 cups buttermilk
  • 1 cup cooked mashed sweet potatoes
  • 2 eggs, separated
  • 2 teaspoons vegetable oil
  • 1/2 cups unsalted butter, melted


  1. Preheat oven to 400 F.
  2. Grease a 9×13 baking dish with vegetable shortening, oil, or butter.
  3. Combine cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir to mix thoroughly.
  4. Whisk buttermilk and egg yolks together in a separate medium bowl.
  5. Add buttermilk mixture to the cornmeal mixture and whisk until fully incorporated.
  6. Stir in mashed sweet potatoes.
  7. Beat egg whites in a medium bowl using a hand mixer until stiff peaks form.
  8. Add stiff peaks to the buttermilk mixture.
  9. Stir in oil and butter and mix to combine.
  10. Pour batter into prepared baking dish.
  11. Bake until cooked through and golden brown, about 30 to 40 minutes.
  12. Check for doneness by inserting a toothpick in the center. if it comes out clean, it’s ready. The center will also be solid to the touch.
  13. Remove cornbread from the oven and brush the top with melted butter.
  14. Cut into squares and serve immediately.


You can skip the step of beating egg whites to simplify the recipe. It may create a slightly denser texture, but the cornbread should still be delicious. Simply whisk the buttermilk, eggs, butter, and oil together, and then add the wet ingredients to the flour mixture.


  1. I want to make this for our new year neighborhood dinner, about 14 people, and preferably in muffin form which “x” should I use? 1x,2x or 3x? I don’t know how many muffins each x would make. Thank you

    1. Hi Cindy! While I have not used this recipe to make muffins, I estimate that it would yield approximately 18 to 24 standard-sized cornbread muffins. Preheat the oven to 375°F (190°C) instead of 400°F to prevent the muffins from browning too quickly on the outside before they are fully cooked on the inside. Bake for approximately 15-20 minutes. Begin checking for doneness around the 15-minute mark by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs (not wet batter), they are ready. Oh, make sure to fill each about 2/3 full to allow room for rising!

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