Sweet Potato Cornbread Recipe | Mary's Whole Life (2024)

Canned Sweet Potato Puree: When picking a can, the only ingredients should be sweet potato without any added spices or sugar. If you prefer, you can boil fresh sweet potatoes, remove the skin, and puree them in a blender.

Almond Milk: I prefer dairy-free milk like almond milk, but you can use your milk of choice.

Pure Maple Syrup: This gives a deep flavor and sweetness without needing refined sugar!

Coconut Sugar: This sweetener bakes in a flavor similar to brown sugar which adds delicious flavor to this sweet potato cornbread.

Eggs: I have not attempted to sub the egg for chia egg, but if you want to make this vegan, you might try that. Let me know in the comments how it turns out!

Gluten-Free Cornmeal: I like Bob’s Red Mill brand! It’s a great gluten free cornmeal.

1:1 Gluten-Free Flour: My favorite 1:1 gluten-free flour replacement is King Arthur.

Butter: You can also use ghee or vegan butter, whatever works best for you!

Pantry Staples: Baking powder, baking soda, sea salt, cinnamon, nutmeg, ground cloves.

1. Spray a 10″ cast iron skillet with avocado oil and place into the oven. Preheat the oven to 425. Let the pan heat up while you prep the batter.
2. Combine the sweet potato puree, almond milk, maple syrup, coconut sugar, and eggs in a bowl and whisk well.
3. In a separate bowl, combine with corn meal, gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.
4. Stir to combine. Add the dry ingredients into the wet ingredients and stir gently.
5. Pour in the melted butter and continue to stir until combined and smooth.
6. Carefully remove the pan from the oven using oven mits, and add the batter to the pan. Use a spatula to spread it out evenly.
7. Bake for 22-25 minutes until a toothpick inserted into the middle comes out clean. Let it cool for 15-20 minutes, then slice it into 16 pieces. Enjoy!

Mary’s Tips & Tricks

Serving: This delicious sweet potato cornbread is the perfect accompaniment to a variety of soups, chili, proteins, and even Thanksgiving Dinner!

Skillet: I love to use a 10″ Lodge cast iron pan for this gluten free cornbread recipe.

Storage: Store your leftover sweet potato cornbread in an airtight container at room temperature for up to 4 days. Warm in the microwave and serve with your favorite butter.

Dairy: While this recipe is dairy-free as it is written, if you prefer to use dairy, you can substitute regular milk and butter if you prefer.

Vegan: Unfortunately, this sweet potato cornbread recipe is not vegan because it does contain eggs. I haven’t tried this recipe with chia eggs, but if you do use an egg substitution, please let me know in the comments!

Delicious Gluten Free Chili Recipes

No Bean Chili

Classic Slow Cooker Turkey Chili

Slow Cooker Sweet Potato Chili

Instant Pot Pumpkin Turkey Chili

Slow Cooker Salsa Verde Chicken Chili

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Yield: 16 pieces

5 from 8 votes

• ▢ 1 cup canned sweet potato puree, Only ingredients should be sweet potato!
• ▢ ¾ cup almond milk, or milk of choice
• ▢ ⅓ cup pure maple syrup
• ▢ ¼ cup coconut sugar
• ▢ 2 eggs
• ▢ 1 ¼ cups gluten free cornmeal, I like Bob's Red Mill brand!
• ▢ 1 cup 1:1 gluten free flour , I like King Arthur brand
• ▢ 1 tbsp baking powder
• ▢ ½ tsp baking soda
• ▢ ¾ tsp sea salt
• ▢ 1 tsp cinnamon
• ▢ ½ tsp nutmeg
• ▢ ¼ tsp ground cloves
• ▢ 3 tbsp vegan butter or ghee, or regular butter, whatever works best for you!

• Spray a 10" cast iron skillet with avocado oil and place into the oven. Preheat the oven to 425. Let the pan heat up while you prep the batter.

• Combine the sweet potato puree, almond milk, maple syrup, coconutsugar, and eggs in a bowl and whisk well.

• In a separate bowl, combine with cornmeal, gluten free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.

• Stir to combine.Add the dry ingredients into the wet ingredients and stir gently.

• Pour in the melted butter and continue to stir until combined and smooth.

• Carefully remove the pan from the oven using mits, and add the batter to the pan. Use a spatula to spread it out evenly.

• Bake for 22-25 minutes until a toothpick inserted into the middle comes out clean. Let it cool for 15-20 minutes, then slice into 16 pieces. Enjoy!

Serving: This delicious cornbread is the perfect accompaniment to a variety of soups, chili, proteins, and even Thanksgiving Dinner!

Storage: Store your leftovers in an airtight container at room temperature for up to 4 days. Warm in the microwave and serve with your favorite butter.

Dairy: While this recipe is dairy-free as it is written, if you prefer to use dairy, you can substitute regular milk and butter if you prefer.

Vegan: Unfortunately, this recipe is not vegan because it does contain eggs. I haven’t tried this recipe with chia eggs, but if you do use an egg substitution, please let me know in the comments!

Course: Dessert, Dinner

Cuisine: American

Calories: 150