Name: Homemade Sweet Potato Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed); 1 cup cornmeal; 3/4 cup whole wheat or all-purpose flour; 1/4 cup coconut sugar or brown sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg (optional); 1 cup non-dairy milk (such as almond or oat milk); 2 tablespoons coconut oil or melted butter; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract

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A cozy twist on the classic Southern staple, this homemade sweet potato cornbread is moist, tender, and naturally sweetened. It’s the perfect side dish for fall dinners, Thanksgiving tables, or any comfort-food craving. Made with wholesome ingredients like mashed sweet potato, coconut sugar, and non-dairy milk, this recipe delivers that nostalgic cornbread flavor with a seasonal, nutrient-rich boost.

Homemade Sweet Potato Cornbread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)

1 cup cornmeal

¾ cup whole wheat or all-purpose flour

¼ cup coconut sugar or brown sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg (optional)

1 cup non-dairy milk (such as almond or oat milk)

2 tablespoons coconut oil or melted butter

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

Directions

I preheat the oven to 375°F (190°C) and grease an 8x8-inch baking dish or line it with parchment paper.

In a large bowl, I whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.

In another bowl, I mix the mashed sweet potato, non-dairy milk, coconut oil, apple cider vinegar, and vanilla until smooth.

I pour the wet mixture into the dry ingredients and stir just until everything is combined—without overmixing.

The batter goes into the prepared baking dish, and I smooth the top evenly.

I bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

After letting it cool slightly, I slice and serve it warm—delicious with a spread of vegan butter or a drizzle of maple syrup.

Servings and timing

This recipe makes 9 squares of cornbread.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Calories: About 195 kcal per square

Variations

I sometimes swap the flour for a gluten-free all-purpose blend to keep it gluten-free.

For extra texture, I like to fold in a handful of corn kernels or chopped pecans.

A tablespoon of maple syrup in the batter adds an even deeper natural sweetness.

I’ve also tried it with pumpkin puree instead of sweet potato for a slightly different seasonal twist.

To spice it up, a pinch of cayenne or chopped jalapeños adds a great contrast to the sweetness.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I wrap individual slices and freeze them for up to 2 months. To reheat, I warm slices in the microwave for 20–30 seconds or pop them in a 350°F (175°C) oven for 10 minutes to bring back that freshly baked texture.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, I’ve used canned mashed sweet potato when I’m short on time. Just make sure it’s pure sweet potato with no added sugars or flavors.

Can I make this recipe gluten-free?

Absolutely. I use a 1:1 gluten-free flour blend in place of regular flour, and it turns out just as delicious.

What can I use instead of coconut oil?

I like using melted butter (vegan or dairy) as an easy substitute, or even olive oil in a pinch.

Can I reduce the sugar in the recipe?

Yes, I’ve made it with just 2 tablespoons of sugar for a less sweet version, and it still tastes great—especially if I’m serving it with savory dishes.

Is this recipe suitable for kids?

Definitely. It’s naturally sweetened and made with whole food ingredients, making it a kid-friendly side for lunchboxes or family dinners.

Conclusion

This homemade sweet potato cornbread brings together the best of two comforting flavors—sweet potatoes and classic cornbread—in one simple, wholesome bake. I love how versatile and nourishing it is, making it perfect for everything from weeknight dinners to holiday spreads. Whether I serve it warm with butter or use it to soak up a hearty stew, it always hits the spot.

Recipe:

Homemade Sweet Potato Cornbread

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Author: Cheryl
Total Time: 40 minutes
Yield: 9 squares
Diet: Vegan

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Description

A cozy, naturally sweetened twist on classic Southern cornbread made with mashed sweet potatoes, coconut sugar, and non-dairy milk. This moist and tender side dish is perfect for fall dinners, Thanksgiving, or any comfort-food craving.

Instructions

Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking dish or line it with parchment paper.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In another bowl, mix the mashed sweet potato, non-dairy milk, coconut oil, apple cider vinegar, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared baking dish and smooth the top evenly.
Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Let it cool slightly before slicing and serving warm. Optionally, serve with vegan butter or maple syrup.