This Sweet Potato Cornbread Recipe is a Game Changer

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup adds a unique flavor and is a natural sweetener.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Line a baking tray with parchment paper and poke holes in the sweet potatoes with a fork.

Roast the sweet potatoes in the oven until tender, until the skin wrinkles and a fork glides through.

Once cooled, peel away the skin and drop the sweet potatoes into a blender cup to make a smooth puree.

In a large bowl, add soy milk and a splash of apple cider vinegar, and let sit for about 10 minutes to curdle.

Whisk in the light brown sugar, maple syrup, and sweet potato puree until completely smooth and uniform.

Sift together cornmeal, flour, baking powder, and baking soda into a bowl, then add salt, cinnamon, and nutmeg.

Gently fold the dry ingredients into the wet ingredients until just shy of being combined, avoiding overmixing.

Fold in the neutral oil and vegan butter until smooth.

Transfer the batter into a greased casserole dish or a hot cast iron skillet.

Preheat the oven to 425°F (218°C) and bake for about 8 minutes to set the crust.

Turn the oven down to 375°F (190°C) and bake for an additional 18 to 20 minutes until cooked through.

While it bakes, melt vegan butter in a small pot over medium heat, stirring occasionally until it deepens in color and gives off a nutty aroma, about 3 to 4 minutes.

Whisk in maple syrup and a pinch of salt to make the vegan brown butter maple glaze.

Take the cornbread out of the oven and brush the top with vegan butter or the brown butter maple glaze.

Serve warm, straight from the skillet or sliced into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens