This Vegan Sweet Potato Maple Herb Cornbread recipe is the most perfect skillet cornbread that you'll ever taste! This plant-based cornbread is the ultimate fluffy, crumbly, and airy side dish. A unique version of an old favorite, it's totally tender and delicious with sweet potato, maple, and herb flavors, all of which create a sweet + savory taste that will leave you drooling for another slice. Totally Dairy-free, Egg-free & Oil-free. Gluten-free option.
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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.
Everyone needs the perfect cornbread recipe, whether it's to go with your fav soup, like this Creamy Roasted Garlic Tomato Soup or I personally LOVE it with a plant-based stew or Chili! So low and behold my friends, say hello to the BEST vegan cornbread!
Sweet potatoes are one of my favorite ingredients to work with in the kitchen. They're a great root vegetable that can be used in both sweet and savory dishes due to their vibrant orange color and mild sweetness.
Similar to pumpkin in texture and flavor, sweet potatoes pair well with the warming spices we all know and love. Compared to pumpkin, sweet potatoes are less watery and thicker, making them ideal for this egg-free Vegan Sweet Potato Maple Herb Cornbread recipe. Who needs regular cornbread when you have sweet potato?
This is literally my mantra. I'll never eat cornbread the same after trying it with sweet potato. It's just THAT GOOD!! Adding sweet potato to just about anything is always a good idea- -Hello creamy deliciousness!
Super easy to make.
Totally vegan + oil-free.
GF option available!
Whipped together in under 1 hour!
Sweetness is adjustable based on tastebud preferences.
Everything made in ONE BOWL. Yup. How can it get any easier?
Delicious Fall + herb flavors in every bite but also can be enjoyed during any season.
Did I mention that—THIS RECIPE IS AMAZING & PLANT-BASED
Besides the fact that sweet potatoes taste so good, they are also very healthy for you. Not to brag, but the humble sweet potato is kind of a health MVP. I enjoy eating sweet potatoes all year round, but in the fall, they take on a special allure since they make a hearty side dish and can be used as an ingredient in pies. Say hello to the Best Vegan Sweet Potato Pie recipe and other desserts like my Sweet Potato Caramel Cheesecake in addition to soups like this Fall Detox Sweet Potato Veggie Soup.
Ok, ok, enough bragging about my fellow starchy root veggie. These vibrant gems have some really great health benefits.
Here are a few
You can store your leftover cornbread in an airtight container in the refrigerator for 2-3 days for optimal freshness. Simply reheat cornbread in the oven at 350 degrees Fahrenheit when ready to serve again. In addition, you can freeze leftovers for up to 3 months. Just thaw it overnight in the refrigerator and reheat in the oven when ready to serve.
Absolutely! You can turn this recipe into 12 cornbread muffins and have a delicious handheld side dish. Perfect for kids!
Yup! Not only is this cornbread vegan, but it can be made gluten-free as well. Win, win!! Plus, turning this cornbread gluten-free doesn't change the texture or taste for the worst! What a relief. While I use GF cornmeal in this recipe, simply changing the flour to a GF baking flour (Bob's Red Mill is my fave!) ties the entire GF experience together.
Definitely! Instead of oil, I chose to use vegan butter which adds a beautiful texture, nice flavor, and helps to bring everything together.
YUP. In fact, I recommend it. The best way to speed up your sweet potato cornbread is to roast the sweet potatoes ahead of time. Wrap whole, unpeeled sweet potatoes tightly in foil the night before or up to 2 days ahead and roast them in the oven for about 1 hour. When you pre-roast your sweet potatoes, it gives them time to cool before handling and mashing them so no burnt little hands in the kitchen!
We all know the feeling of cutting open a sweet potato and it having icky brown patches. Choose whole sweet potatoes that are small to medium in size and have no soft spots, wrinkles, or bruises.
Larger potatoes are usually older and starchier, so sometimes bigger is not better. When you get home, keep your sweet potatoes in a cool, dry, and dark place. They will usually keep for at least a few weeks which gives you time to enjoy them in all the sweet potato recipes!
Vegan Sweet Potato Crumble Bread - This bread is rich, moist, and crumbly in all the right places. Enjoy this delightfully warmly spiced egg-free bread any time of the year! Perfect breakfast, dessert, or a snack!
Southern Maple Sweet Potato Casserole - This velvety and delicious recipe is a staple for any occasion or holiday, especially during Thanksgiving. Based with soft, chunky peeks of roasted sweet potatoes, maple syrup, brown sugar, raisins, spices, and marshmallows and topped with a crunchy maple-pecan topping; this casserole is a sure crowd-pleaser and show-stopper.
Deconstructed Vegan Sweet Potato Bread Pudding - It is a great breakfast, brunch, or dessert recipe for a crowd, jam-packed with Fall flavors and spices that come inspired by Jamaican bread pudding flavors.
This plant-based cornbread recipe goes well with both sweet and savory toppings. It's delicious on its own, BUT it's also an awesome and versatile side dish.
Here are a few ideas -
I think you all get the idea, this Vegan Cornbread can be a part of any occasion.
If you choose to make this Vegan Sweet Potato Maple Herb Cornbread or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
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Vegan Sweet Potato Maple Herb Cornbread.
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Quite bland. Texture everything else is spot on but flavor lacking. Instructions mention salt but it is not listed as an Ingredient above. I added a bit but was unsure how much since it isn’t listed.
Hi Zee! So sorry to hear that! This recipe is one that I plan on remaking + reshooting in January! I hope that you get a chance to retry it then! Happy Holidays! 🙂
Salt amount not listed. Assuming 1/2 teaspoon.
Hi Lisa! Thanks so much for pointing that out! Yes, correct! 🙂