This easy sweet potato cornbread recipe is soft, moist, and lightly sweet with a fluffy texture without eggs. Made with yellow cornmeal, mashed sweet potato, and warm spices, it’s the perfect side dish for Thanksgiving dinner, cozy meals, or a classic Southern cornbread.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
I wanted to make an egg-free cornbread recipe with the subtle sweetness of sweet potato. Oat flour balances the density of the cornmeal, and can be swapped with a gluten-free all purpose flour.
I like to use greek-style dairy-free yogurt in place of sour cream, and activate it with apple cider vinegar to lighten the crumb like in this sweet potato bread recipe.
Whether served warm with honey, alongside a crunchy cabbage salad, collard greens or pork chops, or as a base for leftover cornbread stuffing, this homemade sweet potato cornbread will quickly become a family favorite!
Jump to:
Why You'll Love This Recipe
- Fluffy, moist texture: The combination of sweet potato puree, Greek yogurt, and oat flour creates an extra tender crumb.
- Naturally sweet & flavorful: The natural sweetness of the sweet potatoes pairs beautifully with a touch of warm spices and pure maple syrup.
- Easy to make: This gluten-free cornbread recipe comes together in one mixing bowl in under an hour.
- Perfect for any occasion: Enjoy it fresh out of the oven or as leftover sweet potato cornbread for breakfast, brunch, or cozy soups. Or along your Thanksgiving dinner with this garlic roasted boneless turkey breast.
- No gluten or dairy: Made with 100% cornmeal and dairy-free Greek yogurt, this recipe is naturally gluten-free and dairy-free.
Recipe Ingredients
You'll need the following ingredients to make southern cornbread with sweet potato:
Ingredient Notes:
- Yellow cornmeal: Gives this cornbread the classic texture of traditional cornbread.
- Oat flour: Helps bind the batter and lighten the texture. Swap gluten-free all purpose flour if you prefer.
- Baking powder & baking soda: Both are needed to create a fluffy rise.
- Ground cinnamon & nutmeg: Adds warmth and enhances the subtle sweet potato flavor. Swapping with ground ginger and orange zest would add a pop of citrus flavor.
- Mashed sweet potato puree: Adds moisture and a subtle sweet potato taste. It's also a great way to use up leftover sweet potatoes.
- Pure maple syrup or honey: Provides a little sweetness.
- Avocado oil: Keeps the cornbread moist. Sub with melted coconut oil or olive oil in this recipe.
- Flax egg: Helps with structure and binding.
- Apple cider vinegar & plain greek-style yogurt: Blended together, they help with leavening by reacting with baking soda, and contributes to a tender crumb.
See recipe card below for all ingredients and quantities.
How to Make Sweet Potato Cornbread
- Activate the Leavening: In a large mixing bowl, whisk together yogurt and apple cider vinegar. Let sit for 5 minutes to create a buttermilk-like effect for extra fluffiness.
- Mix Dry Ingredients: In a separate bowl, whisk together cornmeal, oat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
- Combine Wet Ingredients: To the yogurt mixture, add sweet potato mash, flax egg, maple syrup (or honey) and avocado oil. Whisk until smooth and well combined.
- Mix the Batter: Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix - this helps keep the cornbread light.
- Bake: Pour batter into the prepared baking pan. Bake in 375°F hot oven for 30-35 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cornbread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or cool.
Expert Tips
- Mash the cooked sweet potato well: For a silky texture, use a food processor or mash with a potato masher or fork until smooth.
- Don’t overmix the batter: Stir just until combined to avoid dense or crumbly cornbread.
- For a sweeter cornbread: Add an extra tablespoon of maple syrup or honey.
Serving Suggestions
- Paired with cozy soups – Enjoy with cozy soups like this creamy mushroom soup or this yellow split pea soup with sweet corn.
- As a Thanksgiving side – A perfect easy side dish for Thanksgiving turkey or Easter dinner.
- With collard greens & pork chops – A classic cornbread recipe pairing.
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: For longer storage, wrap in plastic wrap or a sealed container for up to 5 days.
- Freezer: Wrap individual pieces in plastic wrap, place in a freezer-safe bag or container, and store for up to 3 months.
More Sweet Potato Recipes You'll Love
Recipe
Sweet Potato Cornbread
This easy sweet potato cornbread recipe is soft, moist, and lightly sweet with a fluffy texture without eggs. Made with yellow cornmeal, mashed sweet potato, and warm spices, it’s the perfect side dish for Thanksgiving dinner, cozy meals, or a classic Southern cornbread.
Print Recipe
Pin Recipe
Rate Recipe
Servings: 16
Equipment
- 1 8-inch square baking pan lined with parchment paper
Ingredients
- 1 ½ flax eggs, 1½ tablespoon ground flaxseed + 3½ tablespoon warm water, set 5-15 minutes)
- ⅔ cup (163 grams) Greek yogurt, dairy-free or dairy-full
- 1 tablespoon apple cider vinegar
- 1 ½ cups (238 grams) yellow cornmeal, medium grind
- ½ cup (60 grams) oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ¾ cup (210 grams) mashed sweet potato puree*
- ¼ cup (80 grams) pure maple syrup
- ¼ cup (55 grams) avocado oil
Instructions
- In a small bowl, mix 1½ tablespoons ground flaxseed with 3¾ tablespoons warm water. Let sit for 5-15 minutes until thickened.1 ½ flax eggs
- Preheat the oven to 375°F. Line an 8-inch square baking pan with parchment paper and set aside.
- In a large mixing bowl, whisk together yogurt and apple cider vinegar. Let sit for 5 minutes to create bubbles for extra fluffiness.⅔ cup (163 grams) Greek yogurt, 1 tablespoon apple cider vinegar
- In a separate bowl, whisk together cornmeal, oat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.1 ½ cups (238 grams) yellow cornmeal, medium grind, ½ cup (60 grams) oat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon fine sea salt
- To the yogurt mixture, add sweet potato mash, flax egg, maple syrup (or honey) and avocado oil. Whisk until smooth and well combined.¾ cup (210 grams) mashed sweet potato puree*, ¼ cup (80 grams) pure maple syrup, ¼ cup (55 grams) avocado oil
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix - this helps keep the cornbread light.
- Pour batter into the prepared baking pan. Bake for 30-35 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or cool.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Mash sweet potatoes: Poke a few holes and roast sweet potatoes at 400°F until fork-tender, about 40-60 minutes. Cool, peel and mash. A smooth puree in a food processor will create the best texture.
- Mash the cooked sweet potato well: For a silky texture, use a food processor or mash with a fork until smooth.
- Don’t overmix the batter: Stir just until combined to avoid dense or crumbly cornbread.
- Storage: Store in an airtight container for up to 2 days. For longer storage, wrap in plastic wrap or a sealed container for up to 5 days. Freeze for up to 3 months.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
Jacqui Wilson says
I really wanted to make a moist gluten-free cornbread without eggs since they're so expensive these days. My kids ate a bunch of different test recipes and this one had the best texture. Hope you love it as much as we do!