Learn how to make this amazing sweet potato cornbread. A super moist, soft and tender cornbread with the right balance of sweet potato, a hint of sweetness and warmth from the spices. This cornbread is vegan friendly and completely gluten free and incredibly addictive.
I love cornbread, whether it is the northern or southern style cornbread I adore them both.
If you haven't already please do check out my Sweet Dairy Free Cornbread Recipe, this is another readers holiday favourite recipe.
I know when the holiday season is about to approach, cornbread always tops the list of things to make.
It's my job to be your personal guinea pig by trying and testing the recipes and also making them readily available for the holiday season.
Sweet potato cornbread is on it's own level, that deep golden hue, the taste and texture is so on point.
The great thing about cornbread is that you can use it to mop up anything. Whether it's a stew, soup or otherwise, go for it!
The recipe preparation
This recipe is very straightforward, I really wanted to make it vegan friendly too which is why this recipe calls for aquafaba (pseudo egg whites made from chickpea brine)
You will need to whip up the chickpea brine into "pseudo egg whites". I highly recommend using a stand mixer or an electric hand mixer to do so.
It's better to prepare it right before you're about to use it so you can fold it in immediately.
All of the listed dry ingredients should be added to a bowl, you just need to mix it together so it is evenly combined.
Then place the almond milk and lemon juice in a measuring jug and set aside to make buttermilk.
Once the buttermilk is ready, add the melted vegan butter, sweet potato and vanilla to the jug and whisk everything together.
Now is the time to pour the wet ingredients into the dry bowl, add this slowly and in increments.
I like to use my electric hand mixer for this to make things easier.
The aquafaba is added last, you will need to fold it into the batter. The batter should be on the thick side and pourable.
You will need a greased and lined square baking tray that is around 8x8'' or 9x9''.
The cornbread is going to take around 30-40 minutes to bake, the baking time is going to vary so as a general rule of thumb, use a tooth pick to determine the readiness (it should come out clean).
Reasons to make this cornbread
- It's vegan friendly and contains no diary
- A great way to use up some leftover sweet potatoes
- Sweet potato cornbread tastes just as nice as regular cornbread
- It's incredibly tasty and straight forward to make
- Contains no gluten and is wheat free
- Cornbread is the perfect side dish
- Great recipe for thanksgiving and the holidays
The steps
- Preheat an oven to 180C/356F.
- Grease and line a square baking (around 8x8 or 9x9 inches) and set aside.
- In a medium sized bowl, add the cornbread, gluten free flour, raw cane sugar, baking powder, baking soda, cinnamon and nutmeg.
- Whisk the dry ingredients together to combine and set aside.
- In a measuring jug, add the almond milk along with the lime juice, whisk and leave for a few minutes to form buttermilk.
- Stir in the melted vegan butter, vanilla and sweet potato into the buttermilk.
- Slowly pour the wet ingredients into the dry bowl using an electric whisk to mix and combine.
- In another medium sized bowl, add the chickpea brine along with the cream of tartar and begin whipping until peaks form (they should be white and semi firm). Then set aside.
- Use a spoon to gently fold in the aquafaba. The batter should be thick but pourable.
- Pour the batter into the baking pan, use a spatula to smooth out the batter if needed.
- Bake for roughly 25-30 minutes or until lightly golden brown and/or a tooth pick inserted comes out clean.
- Once baked, leave to cool down (still in the pan).
- Once cool, use a serrated knife to slice into squares and serve immediately.
- Serve with a drizzle of maple syrup of a slice of vegan butter (optional)
Notes and tips
- This recipe should work with any gluten free flour blend, you can use my homemade version or if you have a preferred one then use that instead.
- Use a square baking pan for best results.
- Store any leftovers in an air tight container for up to 3 days.
- The baking time may vary, my cornbread took exactly 30 minutes, yours may differ.
- Use a serrated knife to carefully slice the cornbread (slice it when cool in the pan, so it doesn't fall apart.
- If you are using canned chickpea brine make sure it is in water and NOT SALTED.
- You don't have to use a coarse grain of cornmeal, although I do find it yields a nice gritty textured cornbread.
- The amount of sweetness that you use will be subjective to if you want a subtle hint of sweetness use coconut sugar or a bold type of sweetness use raw cane sugar.
- Omit the use of sugar, if you don't want any taste of sweetness.
More thanksgiving recipes to try
- Turkey Gravy without The Drippings
- Air Fryer Chestnuts
- Air Fried French Fried Onions
- Turkey Neck Soup
- Caribbean Turkey Steaks
- Trinidad Macaroni Pie
- Mashed Potato Stuffing
- Jamaican Turkey Patties
- Stove Top Candied Yams
- Vegan Green Bean Casserole
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Vegan Sweet Potato Cornbread
Ingredients
- 1¼ cup yellow cornmeal (200g) coarse
- ¾ cup gluten free flour (102g)
- ¼ cup raw cane sugar (50g)
- 2 teaspoon baking powder (8g)
- 1 teaspoon baking soda (4g)
- ½ teaspoon cinnamon (1g)
- ½ teaspoon nutmeg (1g)
- 1½ cups almond milk (355ml)
- 1 tablespoon lime juice (15g)
- 6 tablespoon vegan butter (48g) melted
- 1 teaspoon vanilla (4g)
- 1 cup mashed sweet potato (133g)
- ¼ cup chickpea brine/aquafaba (60ml) (to make aquafaba) + ½ teaspoon of cream of tartar
Instructions
- Preheat an oven to 180C/356F.
- Grease and line a square baking (around 8x8 or 9x9 inches) and set aside.
- In a medium sized bowl, add the cornbread, gluten free flour, raw cane sugar, baking powder, baking soda, cinnamon and nutmeg.
- Whisk the dry ingredients together to combine and set aside.
- In a measuring jug, add the almond milk along with the lime juice, whisk and leave for a few minutes to form buttermilk.
- Stir in the melted vegan butter, vanilla and sweet potato into the buttermilk.
- Slowly pour the wet ingredients into the dry bowl using an electric whisk to mix and combine.
- In another medium sized bowl, add the chickpea brine along with the cream of tartar and begin whipping until peaks form (they should be white and semi firm). Then set aside.
- Use a spoon to gently fold in the aquafaba (The batter should be thick but pourable)
- Pour the batter into the baking pan, use a spatula to smooth out the batter if needed.
- Bake for roughly 25-30 minutes or until lightly golden brown and/or a tooth pick inserted comes out clean.
- Once baked, leave to cool down (still in the pan).
- Once cool, use a serrated knife to slice into squares and serve immediately.
- Serve with a drizzle of maple syrup of a slice of vegan butter (optional)
Notes
- This recipe should work with any gluten free flour blend, you can use my homemade version or if you have a preferred one then use that instead.
- Use a square baking pan for best results.
- Store any leftovers in an air tight container for up to 3 days.
- The baking time may vary, my cornbread took exactly 30 minutes, yours may differ.
- Use a serrated knife to carefully slice the cornbread (slice it when cool in the pan, so it doesn't fall apart.
- If you are using canned chickpea brine make sure it is in water and NOT SALTED.
- You don't have to use a coarse grain of cornmeal, although I do find it yields a nice gritty textured cornbread.
- The amount of sweetness that you use will be subjective to if you want a subtle hint of sweetness use coconut sugar or a bold type of sweetness use raw cane sugar.
- Omit the use of sugar, if you don't want any taste of sweetness.
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