Plant-Based Sweet Potato Cornbread

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 35

Servings:

Calories: 141kcal

Forget everything you know about that crumbly, store-bought mix! Today, we’re putting a plant-based twist on a soul food classic to see if it truly stands up against the gold standard. This Sweet Potato Cornbread isn't just a "healthy alternative", it’s a total game-changer.

By swapping out the eggs and dairy for the natural moisture and vibrant color of mashed sweet potatoes, we’ve created a loaf that is ultra-fluffy, naturally sweet, and impossibly moist. Whether you’re plant-based or just looking to level up your Sunday dinner, this recipe proves you don't need a box to create delicious cornbread.

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Equipment

Ingredients

1 cup cornmeal
1 cup rolled oats ground into flour
1 tbsp flax meal
1 tbsp nutritional yeast
1 ½ tsp baking powder
1 tsp baking soda
1 ½ cups sweet potato cooked and mashed
1 cup soy milk unsweetened, or plant based milk of your choice
1 tsp tamari low sodium, or liquid aminos

Instructions

Preheat oven to 350°F.
Stir the dry ingredients together in a mixing bowl.
Add the wet ingredients and stir well.
Pour mixture into a parchment lined or lightly oiled 9 x 9 inch baking dish and smooth the top.
Bake for 35 minutes.

Notes

If your sweet potatoes are more dry and floury then 35 minutes baking time will be perfect. If they are really moist then you might have to bake for 5-10 minutes more.

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Nutrition