- Preheat the oven to 375°F (190°C).
- Peel, chop, and steam or bake the sweet potato until tender. Mash it into a smooth puree and let it cool.
Mix the Dry Ingredients
- In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, salt, and cinnamon.
Combine the Wet Ingredients
- In another bowl, mix the mashed sweet potato, plant-based milk, coconut sugar (or maple syrup), melted coconut oil, apple cider vinegar, and vanilla extract until smooth.
Blend Everything Together
- Gradually add the wet ingredients into the dry ingredients, stirring gently until combined. Avoid overmixing, as this can make the cornbread dense.
Bake
- Pour the batter into a greased 8×8-inch baking dish or a cast-iron skillet for a traditional touch.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Let the cornbread cool for 10 minutes before slicing. Serve warm with vegan butter, maple syrup, or your favorite spread.
Serving and Storage Tips
- Serve warm with a drizzle of maple syrup or a spread of vegan butter for extra indulgence.
- Pairs beautifully with soups, chili, or roasted veggies.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze individual slices for up to 3 months and reheat in the oven or toaster for a fresh taste.
Variants
- Spicy Version – Add chopped jalapeños for a sweet-and-spicy twist.
- Nutty Crunch – Fold in chopped pecans or walnuts for added texture.
- Savory Touch – Reduce the sugar and mix in chopped scallions or fresh herbs.
- Gluten-Free Option – Use gluten-free all-purpose flour or replace the flour with a mix of almond flour and oat flour.
FAQ
1. Can I use canned sweet potato puree?
Yes! If using canned, ensure it’s unsweetened and pure, not a pre-mixed filling.
2. What’s the best substitute for coconut oil?
You can use olive oil, avocado oil, or melted vegan butter.
3. How do I make this cornbread fluffier?
The apple cider vinegar helps create a fluffier texture when combined with baking soda. Also, avoid overmixing the batter.
4. Can I make this recipe in muffin form?
Absolutely! Pour the batter into a lined muffin tin and bake for 15–20 minutes.
5. Is this cornbread very sweet?
This recipe is mildly sweet with a natural sweetness from the sweet potato. If you prefer sweeter cornbread, increase the coconut sugar or maple syrup slightly.
Final Thoughts
This Sweet Potato Cornbread is the perfect balance of savory and sweet, making it a fantastic addition to any meal. It’s nutrient-dense, naturally moist, and bursting with comforting flavors. Whether served as a holiday side dish or an everyday treat, it’s bound to become a new favorite
