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Easy skillet sweet potato cornbread is fluffy, moist, & tender, with crisp edges, adjustable sweetness, and a warmly spiced fun fall twist โ now egg and dairy-free (and no one will know!)
Why Youโll Love This Recipe
Sweet potato cornbread in a cast-iron skillet has everything you love about classic skillet cornbread, now with warm, sweet, and earthy sweet potato, cinnamon, and nutmeg. Like sweet potato biscuits, sweet potato muffins, and sweet potato bread, itโs the perfect sweet and savory treat with vegan BBQs, soups, stews, and on your holiday table!
The sweet potato and โbuttermilkโ make it super moist and tender, with a richer color, flavor, and extra nutrients. This version is also dairy-free, egg-free (not that ANYONE can tell!), and easy to make gluten-free for the entire family to enjoy.
Plus, itโs incredibly versatile. Make this super simple sweet potato cornbread with Jiffy mix/cornbread mix or from scratch, bake it as cast iron skillet cornbread (highly recommended for golden-brown, crispy edges, and extra flavor) or in a regular pan, and adjust the sweetness and add-ins (like jalapenos or herbs) to your liking.
Looking to enjoy more sweet potatoes this fall? Try a sweet potato smoothie, vegan sweet potato pie, candied sweet potatoes, sweet potato cookies, and even sweet potato brownies!
Ingredient and Substitutes Notes
Refer to the recipe card for the full list of ingredients and quantities.
Vegan Sweet Potato Cornbread Flavor Variations
- Chopped nuts (walnuts or pecans, for crunch)
- Dried fruit (cranberries or raisins for sweetness and texture)
- Fresh herbs (rosemary, thyme, green onions, parsley, chives, etc.)
- Vegan cheese (like a sharp vegan cheddar cheese)
- Jalapeรฑos (1-2 de-seeded and finely chopped for heat. Or canned green chiles)
- Sweetcorn (fresh, canned, or frozen and thawed for texture and sweetness)
- Sweet spices (cloves, ginger, or replace the cinnamon with pumpkin pie spice)
- Savory spices (smoked paprika and cayenne pepper)
- Vegetables (finely diced bell pepper, broccoli, or shredded carrot/zucchini)
How to Make Sweet Potato Cornbread
If you need to, first prepare the sweet potato mash. Follow this mashed sweet potato recipe (minus added ingredients), or refer to the FAQs for other methods.
Step 1: First, brush a 10-inch cast-iron skillet with oil (1 tbsp) and transfer it to the center of a preheating oven at 425F/230C. Then, in a medium bowl, thoroughly mix the flax meal and water and set aside for 10 minutes until thickened.
Step 2: Combine the plant-based milk and apple cider vinegar in a glass, mix, and set aside for 10 minutes to make a โbuttermilkโ alternative. After that, combine the plant-based milk mixture with the flax mixture and mix with the sweet potato and remaining oil.
Step 3: In a large bowl, combine the cornbread mix, sugar, cinnamon, and nutmeg.
Step 4: Add the wet ingredients to the dry ingredients and gently fold until combined. A few lumps are fine.
Step 5: Leave it to sit for 5 minutes for it to hydrate, then carefully pour the batter into the pre-heated skillet, spreading it evenly with a spatula.
Step 6: Bake the sweet potato buttermilk cornbread for 25-30 minutes until a toothpick inserted into the center comes out clean (a few moist crumbs are fine). When ready, it should be puffed up and golden, with some cracks.
FAQs
Peel and chop the sweet potatoes into 1-inch pieces, then boil or steam them until tender (15-25 minutes based on size and cooking method). Alternatively, bake or microwave sweet potatoes whole (peel on).
Then, mash with a potato masher/ricer in the hot pan (this removes excess moisture). For the smoothest puree, press it through a fine-mesh sieve (though that isnโt necessary in this recipe for sweet potato cornbread). Leave to cool before continuing this recipe.
Unlike cornmeal, which is a single ingredient, cornbread mix combines cornmeal with several other ingredients (like flour, baking powder or soda, sugar, and salt) to mix with wet ingredients and bake.
Yes, but youโll need to add ingredients (like our regular skillet cornbread recipe). I recommend 1 ยผ cup each of fine cornmeal and all-purpose flour, plus 4 teaspoons baking powder. ย ย
Use gluten-free cornbread mix (like Bobโs Red Mill) or, when making it from scratch, use gluten-free all-purpose flour, like King Arthurโs or Bobโs Red Mill.
Pro Recipe Tips
- Donโt over-mix the batter: Otherwise, you risk overworking the gluten, leading to tough, dense, gummy, and/or even dry cornbread.
- Preheat the skillet: When you add the batter, it sizzles immediately and creates a beautifully crispy crust.
- Cast iron vs regular pan: A cast-iron skillet is a great heat conductor and distributor for even results and crispy edges (plus a subtle smoky flavor). Using a regular pan wonโt be as crispy and may require longer to bake.
- Adjust sweetness: Depending on how sweet you prefer cornbread.
- Sweet potato cornbread muffins: Bake the batter in a preheated, greased muffin tray for about 13-16 minutes.
Serving Suggestions
Sweet potato cornbread is a delicious sweet and savory side you can enjoy warm or at room temperature with BBQs, picnics, and on the holidays alongside:
- Maple butter: Vegan butter and a drizzle of maple syrup take warm sweet potato cornbread to the next level.
- Greens: Like spicy collard greens.
- Chili: Quinoa sweet potato chili, crockpot vegan bean chili, & roasted red pepper chili.
- Soups and stews: Itโs perfect for soaking up the broth/sauce of root vegetable lentil stew, Mexican bean soup, peanut butter soup, and more.
- BBQ fare: I.e., grilled proteins (like grilled tofu steaks), kebabs, baked beans, etc.
- Thanksgiving sides: Like green bean casserole, scalloped potatoes, butternut mac and cheese, etc.
Have leftovers? Enjoy it as a dessert with a scoop of vegan ice cream, or turn it into delicious croutons or cornbread stuffing.
Storage Information
Once cooled, store leftovers in an airtight container on the counter for up to 2 days or in the refrigerator for 5-7 days.
Vegan sweet potato cornbread also freezes well, whole or sliced, in plastic wrap/in a Ziplock/Stasher for up to 3 months. Thaw in the fridge overnight or on the counter for several hours.
Reheat the cornbread wrapped in foil in the oven at 350F/177C for 10-20 minutes OR in 20-30 second increments in a microwave.
Sweet Potato Cornbread
Equipment
Ingredients
- 1 tablespoon to coat the skillet + 2 tablespoons of neutral oil
- 2 tablespoons of flax meal
- 5 tablespoons of water
- 1 ยผ cups of plant-based milk (soy works best)
- 2 tablespoons of apple cider vinegar
- 2 ยฝ cups of cornbread mix
- ยผ cup of sugar
- ยฝ teaspoon cinnamon
- ยผ teaspoon of ground nutmeg (optional)
- 1 ยผ cups of sweet potato puree
Instructions
- Add 1 tablespoon of oil to the inside of a 10" cast iron skillet. Place the skillet in the oven and preheat the oven to 425 degrees F.
- In a medium bowl mix the flax meal and water. Mix and set aside for 10 minutes until a thick mixture is achieved. Set aside
- In a glass, mix the plant-based milk and apple cider. Mix well and allow it to sit for 10 minutes while the flax thickens.
- In a large bowl stir together the cornbread mix, sugar, cinnamon, and nutmeg (if using). Set aside.
- After 10 minutes have passed, add the flax to the plant milk mixture. Mix well.
- Add the sweet potato and the remaining oil. Mix well until fully combined.
- Add the wet ingredients to the dry ingredients and gently fold them together until no more dry ingredients show. Do not over-mix. Itโs OK for the mixture to be slightly lumpy.
- Allow it to sit for 5 minutes.
- Carefully remove the hot skillet from the oven and place it on the stove. Add the batter into the skillet, spread it evenly with a spatula, and put it back in the preheated oven.
- Bake for 25 to 30 minutes or until the center is puffed, golden, and some cracks are showing on top.
- Remove from the oven and allow it to cool for at least 30 minutes before slicing.
Notes
- To make sweet potato puree: Peel and chop the sweet potatoes into 1-inch pieces, then boil or steam until tender (15-25 minutes based on size and cooking method). Alternatively, bake the sweet potatoes whole (peel on). Mash with a potato masher or ricer in the hot pan, then leave to cool.ย
- To make with cornmeal: Replace the cornbread mix with 1 ยผ cups each of fine cornmeal and all-purpose flour, + 4 teaspoons of baking powder.ย ย
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- Preheat the skillet: When you add the batter, it sizzles immediately and creates a beautifully crispy crust.
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- Cast iron vs regular pan: A cast-iron skillet is a great heat conductor and distributor for even results and crispy edges (plus a subtle smoky flavor). Using a regular pan wonโt be as crispy and may require longer to bake.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This looks awesome but, in your comments about making with cornmeal, you state 4 tsp “baking _”. Is it baking powder or baking soda? Thank you!
So sorry about that! It’s baking powder ๐
Such a yummy cornbread!