This cornbread features three autumn flavor favorites: sweet potatoes, pumpkin spice, and maple. It has a delicious sweet flavor and moist texture and is the perfect accompaniment to a vegan holiday feast.
On the Ingredients
- Sweet potato is a starchy tuber that is only distantly related to the common potato. Sometimes in the US, darker hued sweet potatoes are called yams, but technically, true yams are a tuber even more distantly related. Sweet potatoes are a great source of fiber, vitamins, and minerals. They’re particularly high in vitamin A with 213% of the daily value contained in one cup. Sweet potatoes are lower on the glycemic index than a common potato, making them much better for people with blood sugar issues. (Read more about sweet potatoes.)
Vegan Sweet Potato Cornbread
Servings
4
servingsPrep time
10
minutesCooking time
50
minutesTotal time
1
hourThis cornbread features three autumn flavor favorites: sweet potatoes, pumpkin spice, and maple. It has a delicious sweet flavor and moist texture and is the perfect accompaniment to a vegan holiday feast.
Ingredients
1/2 cup cooked sweet potato (about one medium-large sweet potato)
2 tbsp olive oil
3 tbsp maple syrup OR monk fruit sweetener
2/4 cup almond milk or other plant-based dairy
1 tsp apple cider vinegar
1/2 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp pumpkin pie spice
1/3 tsp salt
3/4 cup medium cornmeal
Directions
- Preheat oven to 350° F. Line a loaf pan with parchment paper.
- Combine the sweet potato, olive oil, maple syrup, almond milk, and vinegar in a mixing bowl. Use a fork to mash the sweet potato up.
- Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt into the wet ingredients and stir until just combined. Stir in the corn meal until just combined.
- Pour the batter into the loaf pan and bake for 35-45 minutes, until a toothpick inserted comes out clean. Let cool for 5 minutes before slicing and serving.
