Sweet Potato Cornbread

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Sweet Potato Cornbread has a pretty color, a moist crumb, and extra nutrition, all from the addition of sweet potatoes.  This recipe is another reason to bake a big batch of sweet potatoes early in the week, so they are cooked and ready to use anytime.

Note our recommendation for whole wheat pastry flour instead of regular whole wheat flour.  Our general rule of thumb is for quick breads, like this cornbread, or muffins, pancakes, or cakes we use whole wheat pastry flour.  For yeast breads, we use regular whole wheat flour. The pastry flour is just a little lighter in flavor, and we really like it in desserts and quick breads. Our grocery store doesn’t carry whole wheat pastry flour, but our local health food store does, and so does Amazon.com.  We often buy Bob’s Red Mill Whole Wheat Pastry Flour.  If you have a favorite brand please share what brand you like, and why, in the comment fields below.

Cornmeal comes in several varieties of coarseness, such as fine-grind, medium-grind, and course-grind.  We like fine or medium-grind for cornbread.   The technology used to grind the corn also matters. Stone-ground cornmeal uses the whole corn kernel – think whole food, more nutrition – so we recommend buying stone-ground.  It will be clearly marked on the label if it is stone-ground.  And lastly, you can choose between yellow corn, white corn, and blue corn.  We’ve found Bob’s Red Mill Fine Grind Cornmeal to be dependable.  But please share your favorite brands and varieties in the comments below. Other plant-based cooks want to know!

sweet potato cornbread

Sweet Potato Cornbread

By August 28, 2014


  • 3/4 cup - soy milk, plain and unsweetened
  • 1 Tbs - lemon juice
  • 20 oz - cooked and peeled sweet potatoes
  • 1 cup - whole wheat pastry flour
  • 1 cup - corn meal, fine grind
  • 2 tsp - baking powder
  • 1/2 tsp - baking soda
  • 1/2 tsp - salt


  1. Pre-heat the oven to 425 °F. Line the bottom of a 8-inch or 9-inch square baking dish with parchment paper.
  2. Stir together the soy milk and lemon juice. Set aside.
  3. In a large bowl, whisk the sweet potatoes until mostly smooth, about 10-15 seconds. Pour in the soy milk mixture and whisk well for another 10 seconds. The mixture won't be completely smooth, some tiny chunks of sweet potato in the mixture will remain, and will add interest to the finished cornbread.
  4. In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well combined. Pour into the sweet potato mixture, and fold together just until combined. Do not over mix.
  5. Spread the batter into the baking dish, and bake for 25-28 minutes, or until a knife inserted in the middle comes out clean.
  6. Cool slightly before serving.

Nutrition Information
Nutrition (per serving): 160 calories, 84% calories from carbohydrates, 11% calories from protein, 6% calories from fat, 6.2g fiber.



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