Vegan Sweet Potato Maple Herb Cornbread

Golden, moist, and full of flavor, this Vegan Sweet Potato Maple Herb Cornbread is a savory-sweet twist on the classic Southern side dish. Made with creamy sweet potato purée, warm spices like cinnamon and nutmeg, and a blend of fragrant herbs including parsley, oregano, basil, and thyme, every bite is comforting and flavorful. Pure maple syrup adds natural sweetness, while almond milk and melted vegan butter keep it perfectly tender and 100% dairy-free. Gluten-free option.

Now that we are fully nestling into the Fall season----I'm ready for all of the comfort food, sweet potato, pumpkin, apple things. Are you with me? Seriously, this season is probably my favorite of all seasons when it comes to foods because I get to completely go "over the top" with seasonings, comforting combinations, and just texture! Think: soups, big salads, cinnamon rolls, and the whole bit. And this Vegan Sweet Potato Maple Herb Cornbread is EVERYTHING! I couldn't be more excited about it, to be honest. If you've been an avid reader of this blog, then you know that I'm a Southern Girl at heart---born and raised, so I'm always thrilled to share healthy vegan twists on Southern-inspired foods. Haha.

This plant-based cornbread is easy to make, family-friendly, and pairs beautifully with soups, chilis, holiday meals, or your favorite weeknight dinner. It’s the ultimate cozy side dish that balances sweet, savory, and herby goodness all in one skillet or pan.

​​If you're into anything sweet potato then I highly recommend my Vegan Sweet Potato Cinnamon Rolls, Sweet Potato Pie Overnight Oats, Apple Cheddar Sweet Potato Soup, Crispy Cajun Sweet Potato Fries, Gochujang Sweet Potato + Chickpea Bowl, and Chipotle Sweet Potato Quinoa Tacos.

Let's Talk Sweet Potatoes

Sweet potatoes are one of the most versatile root vegetables to cook with. Their naturally sweet flavor, creamy texture, and vibrant orange color make them perfect for both sweet and savory recipes—from baked goods to hearty side dishes. Unlike pumpkin, which tends to be more watery, sweet potatoes are thicker and richer, which is exactly why they work so well in this egg-free Vegan Sweet Potato Maple Herb Cornbread. The result is a moist, fluffy, and flavorful cornbread that balances savory herbs with a touch of natural sweetness. Once you try cornbread made with sweet potatoes, you may never go back to traditional recipes again—it’s that comforting, delicious, and crave-worthy!

Jump to:

• Let's Talk Sweet Potatoes
• Why You’ll Love This Vegan Sweet Potato Maple Herb Cornbread
• How To Make Vegan Sweet Potato Maple Herb Cornbread 
• Ingredients
• How to Make Your Own Cornmeal at Home
• The Benefits of Sweet Potato in Baking
• Tips for the Best Vegan Cornbread
• Dairy-Free + Egg-Free Baking Made Easy
• Gluten-Free Option for Sweet Potato Cornbread
• Best Substitutes for Maple Syrup
• Serving Suggestions
• Storage + Reheating Tips
• Variations to Try
• Common Q + A's for Vegan Sweet Potato Maple Herb Cornbread
• Want More Mouthwatering Fall-inspired Recipes?
• MADE OUR RECIPE(S)?
• Vegan Sweet Potato Maple Herb Cornbread

Why You’ll Love This Vegan Sweet Potato Maple Herb Cornbread

• Perfectly moist + fluffy: The sweet potato purée and vegan butter create the ultimate tender crumb.
• Naturally sweet + savory: Maple syrup balances with warming spices and fragrant herbs for incredible flavor in every bite.
• Egg-free + dairy-free: 100% vegan and made with simple, wholesome ingredients.
• Versatile side dish: Pairs beautifully with chili, soups, stews, BBQ, and holiday meals.
• Easy to make: Just one bowl, pantry-friendly ingredients, and ready in under an hour.
• Family + crowd approved: A comfort food classic with a flavorful twist that everyone will enjoy.
• Great for meal prep: Stays moist for days and reheats well, making it perfect for leftovers or gatherings.

How To Make Vegan Sweet Potato Maple Herb Cornbread 

To make this sweet potato cornbread, you'll start by preheating your oven to 400 degrees Fahrenheit and generously grease your favorite oven-safe cast iron skillet.
The key to perfect cornbread is all about balance—moist but not dense, fluffy but not dry. Sweet potato purée keeps this version extra tender, while maple syrup provides natural sweetness.

Simply mix your dry ingredients, combine with the wet ingredients, and bake until golden. Don’t over-mix the batter, and be sure to bake until golden brown for that irresistible crust. This is a super tried + tested recipe and you probably already have most of the ingredients at home!

Ingredients

• Yellow cornmeal. The base that gives cornbread its classic texture and golden color. For a slightly lighter texture, you can use medium-ground cornmeal or even stone-ground cornmeal for a heartier bite. Polenta can work in a pinch.
• All-purpose flour. Helps balance the texture so the cornbread isn’t too crumbly. For a gluten-free option, use a 1:1 gluten-free baking flour blend. Whole wheat pastry flour can also add nuttiness.
• Sweet potato purée. Adds natural sweetness, moisture, and a rich orange hue. Pumpkin purée, butternut squash purée, or even mashed ripe bananas are great alternatives.
• Baking powder. Ensures the cornbread rises fluffy and light. Aluminum-free baking powder is best for a clean flavor.
• Sea salt. Enhances all the flavors. Pink Himalayan salt or kosher salt can be swapped in easily.
• Cinnamon + nutmeg. Bring warmth and a touch of spice that pairs beautifully with maple and herbs. Pumpkin spice blend or allspice can be used if you prefer a shortcut.
• Parsley, oregano, basil, thyme. A medley of herbs that balance the sweetness with savory depth. Italian seasoning or herbs de Provence can be used as an all-in-one substitute.
• Garlic powder + smoked paprika. Add a savory kick and a hint of smokiness. Onion powder or chili powder can be swapped depending on your flavor preference.
• Allspice. Gives a subtle complexity and ties the sweet and savory flavors together. You can use cloves or nutmeg if you don’t have allspice on hand.
• Almond milk. Keeps the cornbread dairy-free while adding moisture. Oat milk, soy milk, or cashew milk all make excellent substitutes.
• Maple syrup. Naturally sweetens the cornbread and adds a rich, earthy flavor. Agave nectar, honey (if not vegan), or coconut sugar can be used instead.
• Vegan butter. Provides richness and a soft crumb. Olive oil, coconut oil, or avocado oil are good substitutes if you prefer an oil-based option.

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CORNBREAD!

Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Vegan Sweet Potato Maple Herb Cornbread recipe. Everything from my fave skillet, wooden spoons, parchment paper, and more. SEE THEM HERE!

How to Make Your Own Cornmeal at Home

If you can’t find cornmeal at the store or want a fresher, homemade option, you can easily make your own cornmeal using dried corn or popcorn kernels. Homemade cornmeal has a slightly nuttier, more robust flavor and allows you to control the texture—fine, medium, or coarse grind.

Here’s how to do it:

Choose your corn: Use dried field corn, dent corn, or even plain popcorn kernels for a DIY version.

Rinse + dry (optional): If using whole dried corn, give it a quick rinse and allow it to dry completely before grinding.

Grind the corn: Place the kernels in a high-powered blender, food processor, or grain mill. Pulse until you reach the desired consistency.

• For fine cornmeal, blend longer.
• For coarse cornmeal, pulse in shorter bursts.

Sift the cornmeal: Use a mesh sieve to remove any large pieces. Re-blend the coarse bits if needed.

Store properly: Keep your homemade cornmeal in an airtight container in the refrigerator or freezer to preserve freshness.

Homemade cornmeal works perfectly in cornbread, muffins, and even as a coating for fried foods. Just remember that freshly ground cornmeal doesn’t have preservatives, so it’s best used within a few weeks.

The Benefits of Sweet Potato in Baking

Sweet potatoes aren’t just delicious—they’re also packed with nutrients that make this cornbread more wholesome and satisfying. Here’s why they’re a star ingredient:

• Naturally sweet + creamy. Sweet potatoes add natural sweetness and moisture, eliminating the need for refined sugar or eggs.
• Rich in vitamins + minerals. A great source of vitamin A, vitamin C, potassium, and fiber, which support immunity, healthy digestion, and energy.
• Nutrient-dense root vegetable. Unlike regular white potatoes, sweet potatoes have a lower glycemic index, providing steady energy without spikes.
• Perfect for vegan baking. Their thick, smooth texture acts as a natural binder, making them an excellent egg substitute.
• Versatile flavor. Sweet potatoes pair beautifully with both savory herbs and warming spices, giving this cornbread its unique balance of flavors.

Adding sweet potato to cornbread not only makes it incredibly moist and flavorful but also adds a boost of nutrition, making it a comfort food you can feel good about serving.

Tips for the Best Vegan Cornbread

Reheat gently: Wrap in foil and warm in the oven at 300°F for the best texture. Microwaving works too, but it can make the bread softer instead of crisp.

Don’t over-mix the batter: Stir just until the dry and wet ingredients are combined. Over-mixing can make the cornbread tough instead of fluffy.

Use room temperature ingredients: Almond milk, vegan butter, and sweet potato purée blend more smoothly when not cold, giving you a consistent batter.

Choose the right cornmeal grind: Medium or fine cornmeal works best for a tender crumb. Coarse cornmeal will give a grainier, rustic texture.

Cast iron for crispy edges: Baking in a preheated cast iron skillet creates that golden, crunchy crust while keeping the inside moist.

Let it rest before slicing: Allow the cornbread to cool for at least 10–15 minutes after baking to set properly. This makes it easier to cut and enhances the flavor.

Adjust sweetness to taste: Maple syrup adds natural sweetness, but you can increase or reduce it depending on whether you want a sweeter or more savory cornbread.

Make it ahead: Cornbread actually tastes even better the next day as the flavors deepen, making it perfect for meal prep or holiday gatherings.

Dairy-Free + Egg-Free Baking Made Easy

Traditional cornbread recipes often rely on eggs and dairy for structure and richness. This version uses sweet potato purée as a natural binder and almond milk plus vegan butter for moisture. It’s proof that plant-based baking can be just as fluffy, flavorful, and satisfying.

Gluten-Free Option for Sweet Potato Cornbread

Want to make this cornbread 100% gluten-free? It’s simple and just as delicious:

• Swap the flour: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for one that includes xanthan gum for the best texture and structure.
• Use the right cornmeal: Most cornmeal is naturally gluten-free, but always check the packaging to make sure it’s certified gluten-free (to avoid cross-contamination).
• Adjust the moisture: Gluten-free flours sometimes absorb liquid differently. If your batter looks too thick, add an extra splash of almond milk until it reaches a pourable consistency.
• Bake time: Gluten-free cornbread may bake slightly faster, so start checking for doneness a few minutes earlier.

The result is still moist, fluffy, and flavorful with the same sweet potato creaminess—just without the gluten! Perfect for those with sensitivities or celiac-friendly holiday menus.

Best Substitutes for Maple Syrup

Maple syrup gives this cornbread its signature earthy sweetness, but if you don’t have it on hand—or simply want to switch things up—there are plenty of great alternatives:

• Agave nectar. A mild, plant-based sweetener that keeps the cornbread moist with a similar texture to maple syrup.
• Date syrup. Naturally sweet with a rich, caramel-like flavor that pairs beautifully with sweet potato.
• Coconut nectar. A low-glycemic, vegan-friendly option with a subtle toasty flavor.
• Brown rice syrup. Less sweet than maple but adds a mild, nutty undertone.
• Molasses. Dark and robust, perfect if you want a deeper, old-fashioned cornbread flavor (best used with herbs for a savory twist).
• Honey. Not vegan, but a common substitute for maple syrup with a floral sweetness (great for non-vegan variations).
• Coconut sugar + non-dairy milk. A quick DIY option; mix coconut sugar with a splash of plant-based milk to mimic maple syrup’s moisture.

Since these sweeteners vary in sweetness, start with a smaller amount and adjust to taste. Most can be used 1:1, but molasses is more intense, so use less.

Serving Suggestions

This cornbread is versatile and pairs beautifully with:

• Hearty vegan chili or lentil stew
• Creamy soups like butternut squash or tomato basil
• Holiday spreads with roasted veggies and plant-based mains
• BBQ-style meals with baked beans or grilled veggies

Storage + Reheating Tips

Reheat: Warm in the oven at 300°F or microwave gently for a soft, fresh-out-of-the-oven feel.Common Q + A's for Vegan Sweet Potato Maple Herb Cornbread

Room Temperature: Store covered for up to 2 days.

Refrigerator: Keep in an airtight container for up to 5 days.

Freezer: Wrap slices individually and freeze for up to 2 months.

Variations to Try

• Jalapeño + Herb Cornbread: Add diced jalapeños for a spicy kick.
• Cranberry Maple Cornbread: Perfect for the holidays with pops of tart sweetness.
• Cheesy Vegan Cornbread: Mix in dairy-free cheddar shreds for a savory twist.
• Gluten-Free Version: Swap the flour for a 1:1 gluten-free blend.

Common Q + A's for Vegan Sweet Potato Maple Herb Cornbread

Want More Mouthwatering Fall-inspired Recipes?

• Easy Roasted Butternut Squash Soup
• Fluffy Vegan Carrot Cake Pancakes
• 30+ Best Recipes to Cook in September
• Baked Vegan Buffalo Mac and Cheese
• Biscoff Cookie Butter Cinnamon Rolls
• Fluffy Vegan Banana Bread Pancakes
• Flourless Vegan Sweet Potato Waffles 
• Creamy Blackened Chicken Tortellini Soup
• Homemade Apple Juice
• Tomato Bacon Bisque with Grilled Cheese Croutons
• Creamy White Chicken + Rice Soup
• Creamy Blackened Chicken with Tortellini

MADE OUR RECIPE(S)?

If you tried my Vegan Sweet Potato Maple Herb Cornbread or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!

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