This recipe for sweet potato cornbread is simply cornbread perfection! It may become your most-requested cornbread recipe…

I’ve got another cornbread recipe for you! We adore cornbread in this house. For some reason cornbread feels more special that other breads, like oh, let’s say, “rolls.” I’m actually not a “roll” person, but cornbread – yeah, I’ll jump on that bandwagon any day of the week!

Before I get too far into this post and sharing this recipe, I have to give a shoutout to my neighbor Christiana because I wouldn’t be sharing this recipe with you today if it wasn’t for her. I had one of those weeks where some of my best-laid plans didn’t go as, well, planned. The final straw was when I went to make this recipe (after just making it a few days prior), and I thought I had enough of all of my ingredients. I’m halfway into the recipe and I run out of…cornmeal. Which is obviously a big deal. And it wasn’t like I was short a tablespoon. I would have just gone ahead with it if that were the case. No, this was a whole cup of cornmeal! Josh had already run to the store twice this particular day and I didn’t want to send him again, and I just didn’t feel like it, but I was about to do it, when I thought of my neighbor (this is also the same neighbor who keeps me stocked in fresh farm eggs every single month). I texted her and she was like “my kid is running right over with the cornmeal.” Sure enough, one minute later there was cornmeal on my front porch. Guys, get yourselves a neighbor like her! She’s one in a million!

Obviously, this sweet potato cornbread is about to become your new favorite kind of cornbread. I mean the color alone is swoony and just screams fall, warm, and cozy! The color naturally comes from the mashed sweet potato. Yes, we’re actually putting real sweet potato in this – which I just baked at 400 degrees for 60 minutes after washing and poking holes in it…I allowed it to cool for a few minutes before slicing into it and scraping out the good stuff.

We’re also using warm spices like cinnamon and cardamom in this recipe for earthiness and flavor. Eggs are here for moisture and while I used avocado oil, you could also use coconut oil or even olive oil. You will probably find me more and more not using seed oils in my recipes because they’re not good for you and don’t offer any health benefits!

Aside from getting the sweet potatoes prepped in advance (and making sure your eggs are at room temperature), this recipe doesn’t take long to prepare. It would be the kind of thing you could make earlier in the day if you like. Keep in mind, this cornbread recipe is good stored at room temperature for about three days. I would be surprised if it lasts that long, though…

The only other thing I would recommend to really put this over the edge is either making a bit of honey butter. It’s just a classic on cornbread. But, if you don’t want to make honey butter, you can’t go wrong with a little butter and a drizzle of honey. Either way, you’re going to have cornbread perfection and it may become everyone’s new favorite and most requested cornbread recipe!