Sweet Potato Cornbread
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5.0
3 reviews
Excellent
Sweet Potato Cornbread
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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 – now egg and dairy-free (and no one will know!)
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Ingredients
- 1 tablespoon to coat the skillet + 2 tablespoons of neutral oil
- 2 tablespoons of flax meal
- 5 tablespoons of water
- 1 ¼ cups of plant-based milk (soy works best)
- 2 tablespoons of apple cider vinegar
- 2 ½ cups of cornbread mix
- ¼ cup of sugar
- ½ teaspoon cinnamon
- ¼ teaspoon of ground nutmeg (optional)
- 1 ¼ cups of sweet potato puree
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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. It’s 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.
Equipments used:
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.
- To make with cornmeal: Replace the cornbread mix with 1 ¼ cups each of fine cornmeal and all-purpose flour, + 4 teaspoons of baking powder.
- Preheat the skillet: When you add the batter, it sizzles immediately and creates a beautifully crispy crust.
- 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 won’t be as crispy and may require longer to bake.
- 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 won’t be as crispy and may require longer to bake.
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
62g
(21%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
1mg
(0%)
Sodium
570mg
(24%)
Potassium
367mg
(10%)
Fiber
7g
(28%)
Sugar
24g
(48%)
Vitamin A
11.279IU
(0%)
Vitamin C
12mg
(13%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 570mg | 24% |
| Potassium | 367mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 24g | 48% |
| Vitamin A | 11.279IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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