Make a moist and beautifully colored sweet potato cornbread quickly and easily with this recipe that uses cornbread mix for a base.

This rustic recipe is perfect as a side dish for fancy feasts and weeknight meals, alike!

It’s also a great way to get some extra vegetables inside your side dishes in a flavorful and fun way for some more frugl nutrition.

Start with a Mix

Start with a simple homemade cornbread mix as a base. You could buy a box mix to make this from the grocery store, if you prefer.

One cup of that and you’re almost done. Truly, this is an incredibly easy recipe.

Mashed Sweet Potatoes

You do need 1 cup of fully cooked and mashed sweet potatoes to make the cornbread. This obviously needs to be done in advance.

You could peel, boil, and mash sweet potatoes just to make this cornbread.

Use canned sweet potatoes, simply drain well and mash them before proceeding with the recipe.

Yams, either fresh or canned, will also work.

Other Ingredients

The rest of the ingredients are simple pantry ingredients you likely already have on hand.

Milk – Regular cow milk will work but feel free to use almond or anything else you prefer if you need to keep it dairy free.

Egg – Just 1 egg is all you need.

Honey – The honey is optional. Add it if you like your cornbread sweet. Skip it if the sweet potatoes will make it sweet enough for your taste.

Baking Pan

Cornbread seems to be traditionally baked in a cast iron skillet. If you have that, go for it.

However, a round or even square 8 or 9 inch square cake pan will also work. Use what you have.

How to Serve

Sweet potato cornbread can be served like you would plain cornbread. You can serve it directly from the baking pan or turn it out onto a platter – whichever suits your style best.

Eat it alongside soups or salads. Make it a part of larger feast meals as a side dish selection.

I quite like the leftovers with eggs for breakfast.

It’s quite moist so it’ll pack well in a lunch box, too!

How to Store

Keep any leftover cornbread in an airtight container where it should stay fresh for up to 4 days.

For longer term storage, place the cornbread in freezer bags or other container and freeze.

Use up any frozen cornbread within 6 months for best flavor.

Do let frozen cornbread thaw on the counter before serving.

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Thanks for sharing!