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Sweet Potato Pie Cornbread

Prep and Cook: 45 Mins | Servings: 6

Sweet Potato Pie Cornbread

In celebration of Black Heritage Month, we honour Dr. George Washington Carver. He was instrumental in employing ancient and modern science and technology to instruct Southern farmers in growing sweet potatoes as a major cash and sustainable crop. I combine cornmeal with the goodness of sweet potatoes to create a super-moist version of this Southern food staple.


Fast Facts

Sweet potatoes, which are native to Peru, were cooked by enslaved African people in America to substitute the staple food of yams (like the Cassava root used for making Fufu)

Sweet Potatoes + Black eyed peas were fed to kidnapped, enslaved people aboard boats during the Maafa (Middle Passage) + on Southern American plantations

Candied yams and Sweet Potato Pies = The ingenuity + culinary science of African chefs

What We Need

  • 1 cup cornmeal (rich in B-vitamins and iron)
  • 1 cup whole wheat or spelt flour (manganese + heart disease + type 2 diabetes)
  • 1 teaspoon baking soda 
  • 2 tsp vanilla extract (not vanillin - please read label)
  • 1 1/2 teaspoons non-aluminum baking powder
  • 1/2 teaspoon Calabash Celtic Grey Sea Salt (electrolytes + minerals)
  • 3 tablespoons Turbinado sugar, packed (has mineral rich molasses)
  • 1 egg's worth of egg replacer or 2 tsp flax meal + 3 tsp warm water (gluten & dairy-free)
  • 3/4 cup oat milk (gluten-free + dairy-free)
  • 3/4 cup canned or fresh sweet potato (Vit. A + C, fiber)
  • 2 tablespoons coconut oil (medium chain fatty acid + heart healthy)
  • 1/2 tsp fresh grated Calabash Nutmeg (blood pressure + stress levels + calcium)
  • 1/2 tsp fresh grated Calabash Cinnamon Sticks (helps stabilizes blood sugar)
  • 1/2 tsp fresh ground Calabash Allspice (blood pressure + nervous system)

This is how we do it!

  • Heat oven to 375°. Grease and flour 12 muffin cups or 1 - 9 x 9 baking pan.
  • Mix cornmeal, flour, baking soda, baking powder, and salt in a bowl and mix.
  • In another bowl, mix the spices, sugar, egg replacer, milk, sweet potato, and coconut oil.
  • Combine the two mixtures and stir until blended. Pour into baking pan or muffin cups (about 3/4 full or almost to the top for high top muffins).
  • Bake at 375° for 20 to 25 minutes.
  • Serve warm or at room temperature. Makes 12 muffins or one pan.