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    You are in: Home / Breakfast / Sweet Potato Corn Bread Recipe
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    Sweet Potato Corn Bread

    Sweet Potato Corn Bread. Photo by Shuzbud

    1/4 Photos of Sweet Potato Corn Bread

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    HotPepperRosemaryJelly's Note:

    This is a recipe from "The Secrets of Jesuit Breadmaking"! I love sweet potatoes and I love corn bread! Bon Apetite!

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Bring sweet potatoes, peeled and cut into chunks (about 2 or 3 medium potatoes) to a boil, covered with water, in a medium saucepan. Reduce the heat to low and simmer for about 20 minutes, until tender.
    2. 2
      Drain thoroughly and press through a strainer into a bowl and set aside to cool slightly.
    3. 3
      Preheat oven to 425 degrees.
    4. 4
      Sift together the cornmeal, flour, baking powder, salt, baking soda, pepper, and nutmeg.
    5. 5
      Add the egg and buttermilk to the sweet potato puree and mix until well blended.
    6. 6
      In a 8 or 9 - inch ovenproof skillet, heat the butter until just sizzling - about 2 minutes. Swirl the butter in the pan to coat it well. Pour any excess butter into the sweet potato mixture.
    7. 7
      Quickly add the cornmeal mixture to the sweet potato mixture and stir until blended and pour the batter into the skillet.
    8. 8
      Bake for 20 or 30 minutes, until lightly golden and the corn bread has pulled away from the sides of the pan. Remove from the oven and cut into wedges.
    9. 9
      Serve hot!

    Ratings & Reviews:

    • on December 28, 2012


      Not sweet but savory with a nice pepper "bite." I used a leftover 6 oz. baked sweet potato so was surprised at how moist the bread was. Seems like it would have been soggy if I'd used the full amount of boiled potato called for. The bread barely rose at all, so I think using half corn meal and half white flour would have lightened it a bit.

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    • on September 01, 2009


      When I found this recipe and realized I could both use up the buttermilk in my fridge as well as the pureed butternut squash, I knew I had to try it. This was super moist and had very nice flavor. I left out the nutmeg since my pureed squash had some cinnamon and nutmeg in it already. A little more moist than we traditionally like our cornbread (but determining how much squash was tough), and not as flavorful as I would have expected. But a nice easy cornbread with some added health.

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    • on March 25, 2009


      We really loved the flavour of this cornbread. I must admit to making it twice- the first time it was too moist (I believe I overcooked the sweet potatoes making them easier to mash but also making them take on more water). The second time I used only one sweet potato (equivalent to 1/4 lb) and the results were gobbled up before the meal I had intended them for! The second time round, the texture was also more what I am used to. Thanks for a definite keeper! Made for PAC Spring 2009.

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    Nutritional Facts for Sweet Potato Corn Bread

    Serving Size: 1 (92 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 188.9
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 4.1 g
    Cholesterol 51.7 mg
    Sodium 698.4 mg
    Total Carbohydrate 26.9 g
    Dietary Fiber 2.9 g
    Sugars 4.0 g
    Protein 4.4 g

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