Food and Recipes Bread Sweet Potato Cornbread Recipe Be the first to rate & review! Sandwich your favorite barbecue between slices of Sweet Potato Cornbread for a change of pace, or serve along side your favorite meal as you would regular cornbread. The sweet potatoes add a touch of sweetness to this favorite bread of the South. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on September 6, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 50 mins Yield: 6 servings Ingredients 2 cups self-rising white cornmeal mix 3 tablespoons sugar 1/4 teaspoon pumpkin pie spice 5 large eggs 2 cups cooked mashed sweet potatoes (about 1 1/2 lb. sweet potatoes) 1 (8-oz.) container sour cream 1/2 cup butter, melted Directions Preheat oven to 425°. Stir together first 3 ingredients in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan. Bake at 425° for 35 minutes or until golden brown. Rate it Print