Suitable alternative to cast iron pan for sweet potato cornbread
Hi Lisa and welcome to Seasoned Advice! What you don't want is a thin pan. You will run the risk of burning, especially on the bottom. But it's not all bad news.

Cast iron is thick and while it will take longer to heat up than a thin pan, it will provide a more even heat.

Another thing to consider is that a dark pan usually cooks a little quicker (sometimes compensated with a slightly lower temperature) and helps with browning.

One alternative would be a thick aluminum pan. I have a couple and use them interchangeably with cast iron for baking. If you have one, you might need to slightly raise your temperature as this is not a dark pan.

If all you have is a thin pan, I would suggest moving the oven rack up one notch and slightly lowering your temperature, perhaps 25° (F). With the other factors in consideration you will need to check it more often and watch your time, but you can make it work.