Healthy Vegan Sweet Potato Cornbread

This vegan Sweet Potato Cornbread is moist, flavorful, and dairy-free. It’s an excellent choice for those following a plant-based diet but still want to enjoy the sweet, earthy flavors of traditional cornbread. The sweet potatoes provide natural sweetness, while the cornmeal adds that signature crumbly texture.

Vegan Sweet Potato Cornbread is a wholesome, plant-based variation of the classic Southern dish. It’s dairy-free, egg-free, and still incredibly moist and delicious. This recipe is perfect for gatherings where you need to cater to different dietary needs without compromising on taste.

Vegan Sweet Potato Cornbread

a wholesome, plant-based variation of the classic Southern dish.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Side Dish, Vegan bread

Cuisine American

Servings 8 people

Calories 210 kcal

Equipment

• Mixing bowls
• Whisk
• Potato masher
• Baking dish or cast iron skillet
• Oven

Ingredients

  

• 1 cup mashed sweet potatoes
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar optional
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil melted
• 1 tablespoon ground flaxseeds mixed with 3 tablespoons water flax egg
• 1 cup almond or oat milk
• 1/4 cup maple syrup optional

Instructions

 

• Preheat your oven to 375°F (190°C). Grease a baking dish or skillet with coconut oil.
• Mix ground flaxseeds with water and set aside for 5 minutes until it thickens.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix the mashed sweet potatoes, melted coconut oil, flax egg, almond milk, and maple syrup until smooth.
• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Transfer the batter into the greased baking dish and bake for 30–35 minutes, or until the top is golden brown and a toothpick comes out clean.
• Let cool for 10 minutes before slicing and serving.

Notes

- You can use agave syrup or skip the sweetener if you prefer a less sweet cornbread.
- This recipe works well with gluten-free flour if you need a gluten-free version.
- Add some finely chopped jalapeños for a spicy twist.

Keyword egg-free cornbread, plant-based recipe, Sweet potato cornbread, Vegan cornbread, vegan Southern dish

Nutrition and Calories (per serving):
– Calories: 210
– Carbohydrates: 34g
– Protein: 3g
– Fat: 8g
– Sodium: 220mg
– Sugar: 9g

Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.