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Sweet Potato Cornbread

Sweet Potato Cornbread


  • 1 (6 ounce) package yellow cornbread mix
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup skim milk
  • 1 egg, beaten
  • 1/2 cup mashed cooked Louisiana yams (sweet potatoes)

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  1. Heat oven 400 degrees F. Coat 8 x 8 x 2-inch pan coated with nonstick cooking spray*.
  2. In bowl, combine cornbread mix, sugar and cinnamon.
  3. Stir in milk, egg and sweet potatoes, mixing until moistened but don't over-mix.
  4. Transfer batter into prepared pan.
  5. Bake for 20 minutes or until top is golden brown.

Yield: 12 squares | Cook Time: 20 min

* Or use the best - Recipe Goldmine's homemade Pan Release

Recipe from: Holly Clegg, The Healthy Cooking Blog
Recipe and photo credit: The Louisiana Sweet Potato Commission