Savor the exquisite blend of flavors in this vegan sweet potato cornbread—a seamless fusion of a classic cornbread recipe with the luscious sweetness of roasted sweet potatoes. Enjoy the ease of preparation as you bite into its lightly sweet, moist, and tender goodness, a perfect treat for sweet potato lovers!
Ingredients
1-1/4 cups Yellow Cornmeal
1 cup All Purpose Flour
1/4 cup Brown Sugar (packed)
1 Tablespoon Baking Powder
1/2 tsp ground Cinnamon
1/4 tsp Salt
6 Tablespoons of Vegan Butter (melted and cooled)
2 Flax Eggs (1/4 cup Flaxseed Meal + 6 Tablespoons Water)
1 cup Plant Milk (I used unsweetened Almond Milk)
1/2 cup roasted Sweet Potatoes (mashed)
Instructions
Preheat oven to 400 F degrees (205 C) and oil the bottom and sides of a 8x8 inch round or square baking dish and line the bottom with parchment paper, set aside.
Make the flax eggs by combining the flaxseed meal with the water in a small bowl then set it aside.
In a large bowl whisk the cornmeal, flour, brown sugar, baking powder, cinnamon and salt together until well combined. In a separate bowl mix together the butter, flax eggs, plant milk and roasted sweet potatoes until smooth.
Add the sweet potato mixture to the flour and mix together just until combined, do not over mix. Pour the batter into the prepared baking dish and bake for 35-40 minutes or until golden brown. If you spoke a toothpick into the center it should come out clean.
Note: you can also use a 10 inch cast iron skillet to bake your cornbread for this recipe.
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