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.
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Servings: 16
Equipment
- 1 8-inch square baking pan lined with parchment paper
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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 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 yellow cornmeal, medium grind, ½ cup 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 mashed sweet potato puree*, ¼ cup pure maple syrup, ¼ cup 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.
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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.
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