Yes, I said it – Vegan Sweet Potato Cornbread AND Oil-Free. I combined two of my favorite things about the holidays into sweet, moist, and fluffy cornbread. I love cornbread. Ask my mom. I can’t have a Thanksgiving or Christmas without it so I knew I wanted to create a go-to vegan recipe for my table that was different from the run-of-the-mill ol’ cornbread recipe.

By now it should be clear that I have a deep love for sweet potato. So what’s the best way to show my appreciation? Put it in every recipe. I’m kidding…but not really (Vegan Sweet Potato Pie and Sweet Potato and Red Lentil Curry). The sweet potato’s subtle sweet flavor coupled with the warming spices goes perfectly with the savory cornbread.

Cornbread has a reputation for sometimes being dry and hard to eat but not this one. It’s incredibly moist, sweet, and perfectly crumbly which is impressive considering I did not use oil or butter. This recipe is also made in one bowl, which is helpful when you have many things happening all at once in the kitchen. A healthier alternative plus it’s delicious? **pats self on back**

This recipe fills a 12” cast iron skillet or 9”x13” glass baking dish but you’re more than welcome to half the recipe for your needs. I created a large recipe because I wanted large thick pieces of cornbread. If you do half the recipe, you will have to cut your cooking time in half.

Let me know in the comments if you’ve tried this recipe. Make sure to also #babemadeblog or tag me @babemadeblog on Instagram.

Vegan Sweet Potato Cornbread (Oil-Free)

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Food blogger Christina Collie loves food, traveling, and spending time with her new wife. She adopted a vegan lifestyle in 2015 and created her blog, BabeMadeBlog.com to share her vegan recipes, travel, and love for life. Check out more vegan recipes at her website, and read our sit-down with the vegan blogger here.


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